Proper Refrigeration and Storage
To reduce risk and keep leftovers safe:
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Refrigerate cooked chicken within 2 hours of cooking or serving (sooner in hot weather).
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Use shallow, airtight containers to allow food to cool quickly and limit exposure.
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Store cooked chicken in the refrigerator for no more than 3–4 days.
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If you won’t eat it within that time, freeze it — freezing stops bacterial growth.
Does Reheating Make It Safe?
Reheating can kill some bacteria, but it does not always destroy toxins formed when food is left out too long.
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Always reheat chicken until it is piping hot all the way through.
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If toxins are already present, reheating will not make the food safe.
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