How long does fried chicken last in the refrigerator? Shelf life of fried chicken in the refrigerator

Fried meat can be stored in the refrigerator longer than the standard period, already at a temperature of +2-+4 degrees. The period varies between three to four days.

This is how meat should be stored in the freezer – packaged. There are special “zip bags” for this. However, it is better to play it safe and consume a portion two or three days in advance. You should not leave the dish stored like this for a long time.

We usually determine the spoilage of food by smell, then by taste and color. It is not recommended to try meat that has been standing for a long time if it smells bad. Otherwise there is a risk of poisoning.

Follow the food storage rules. It is recommended to store well-fried pieces in:

All dates are based on refrigerated storage.

plastic container;
enamel pan;
ceramic bowl;
tray;
or foil.

The main thing: always leave access to air. Open the lid of the pan slightly, poke holes in the foil... Without air, the food will begin to rot within a day or two. But at the same time, for example, you cannot leave the pan completely without a lid - the food will quickly “weather” and lose its taste.

If you plan to store baked chicken in the refrigerator, you need to first let it cool, and then wrap the whole chicken in foil and refrigerate it. If you cooked it in the oven and the chicken was well baked, then such food will not spoil in the cold for about three days.

The temperature should not exceed plus five degrees. Better - colder.
How many degrees is your refrigerator?
5-6.
Don't know…
8. It needs to be defrosted already.
1 degree
Add your answer

How long can marinated beef be stored? Well, the marinated pieces keep in the cold for about a week. But the marinade must contain vinegar or lemon juice - this increases the shelf life. After a week, the meat must be cooked - or it will have to be thrown away.

Some housewives prefer to cook poultry in a frying pan. This fried food will keep for three to four days. If food has an unpleasant odor after three days, it is recommended to throw it away.

General tips for storing chicken

Cooked breast spoils faster than raw meat. Shelf life depends on packaging and temperature. The microclimate of the refrigerator allows you to keep meat for a maximum of 3 days. If you put it in the freezer, you must first cut it into portions.

Tips for storing produce in the refrigerator:

if you put the breast in a plastic container, it will last for several days longer;
when putting meat in a bag, it is necessary to thoroughly release all the air, since contact with oxygen accelerates the process of decomposition of the product;
Do not place the breast next to the fish, otherwise it will absorb the smell;
It’s better to buy today’s breast in the store; the longer it sits on the store counter, the less it will last at home;
separate the meat from the bone, so its freshness will last longer;
Designate a special place in the refrigerator for storing meat.

Fried brisket will last longer than boiled brisket.

Salicylic acid

Storing chicken or pork at room temperature can be done using an alcohol solution of salicylic acid. To do this, follow these steps:

Prepare a solution: dissolve a teaspoon of acid in 500 ml of cold water.
Cut the flesh from the bone, rinse it and wait for the water to drain.
Generously soak a piece of clean cotton cloth in the prepared solution and wrap the meat in it.
Place the packages in an enamel or glass container and close tightly.

Meat can be stored in a salicylic acid solution for up to two weeks.

How long can you store chicken in the refrigerator?

The shelf life of chicken on the refrigerator shelf depends on the temperature maintained inside, as well as the freshness of the original product.

Temperature standards and shelf life:

7–10 degrees – up to 24 hours;
4–7 degrees – up to 48 hours;
0–4 degrees – 72 hours;
from -2 to 0 degrees – no more than 4 days.

Milk

Using milk, you can store meat without refrigeration for up to two days. To do this, pieces of tenderloin must be placed in a deep container and filled with cold, unboiled milk. The pan should be covered with a lid and set aside in a dark, ventilated place.

Advice from experienced housewives - before you start cooking meat, it should be thoroughly rinsed with water.

If it is not possible to place the meat in an acidic environment, it must be thoroughly rubbed with bee honey. Next, the processed piece should be placed in an opaque container and covered with a lid. The container should be placed in a cool place where direct rays of the sun do not penetrate.

The shelf life of meat with this processing method is 1-2 days.

To keep meat at room temperature, rub it with melted lamb or pork fat, wrap it in a layer of parchment and put it in the coolest place. Fat will create a dense film on the surface of the product, protecting it from bacteria and insects.

The method is suitable for extending the shelf life of both raw and cooked meat. The shelf life of the processed product is 3-4 days.

How long can you store cooked chicken in the refrigerator?

The finished product cannot be stored for long periods of time. Bacteria quickly begin to multiply here, which can cause serious harm to health. Following a number of tricks will extend the shelf life of chicken meat.

How long does fried chicken last?

Eat the fried product immediately after cooking, while it has the best taste. When, after eating, there are uneaten pieces left, put them in a plastic container and in the refrigerator.

Store the dish here for up to 12 hours. Freezing chicken is allowed, but after defrosting the meat will become tough.

Is it possible to freeze

Freezing is a great way to preserve prepared foods for a long time, and fried chicken is no exception, but has some special features:

You need to fry a very fresh product. If raw meat has been left in the refrigerator for more than 24 hours, and then fried and frozen, then such preparation will quickly deteriorate after defrosting.
The chicken must cool completely at room temperature after heat treatment. Otherwise, condensation will form during freezing, which will not only reduce the taste of the product, but also shorten the shelf life of the poultry.
Before putting it in the freezer, the product must be packaged in hermetically sealed bags or containers that will not allow air to pass through and the chicken will not be saturated with the smell of the freezer.

Frozen chicken can be stored for no more than a month, as the meat loses moisture and becomes increasingly tough and tasteless. Proper defrosting is also important - the meat is transferred from the freezer to the refrigerator and waited for complete thawing. In this case, the product will lose a minimum of moisture and retain its taste and aroma.

To keep fried chicken in the refrigerator as best as possible and not spoil ahead of time, you need to do the following:

What GOST and SanPiN say

Technologies for raising poultry have come so far that the state is no longer able to regulate the shelf life of what the producer has grown. However, GOST recommends adhering to certain time limits, which the manufacturer cannot increase.

When leaving the enterprise, chicken carcasses are usually divided into:

cooled down (temperature no higher than 25 °C);
chilled (from -2 to 4 °C inclusive);
frozen (not higher than -12 °C);
deep frozen (not higher than -18 °C).

The shelf life is as follows:

1. At temperatures from -2 to 2 °C inclusive:

whole chilled carcasses – no more than 5 days;
parts of carcasses - no more than 2 days from the date of slaughter.

2. Frozen carcasses stored at -12 °C:

entirely – no more than 8 months;
cut into parts – 1 month.

3. Frozen carcasses stored at a temperature not exceeding -18 °C:

entirely – no more than 12 months;
divided into parts – 3 months.

4. If freezing and storage is carried out at a temperature not exceeding -25 °C:

whole carcasses are stored for no more than 14 months.

SanPiN regulates the storage of poultry and prepared meals in public catering establishments and puts forward the following requirements (see table):

Shelf life of chicken meat products according to SanPiN

Burning

One of the good methods of preserving the freshness of fresh meat outside the home is roasting it over a fire. You can do this in the following way:

Divide the tenderloin into medium pieces;
string the slices onto a skewer or thick wooden rod;
keep the meat over the fire, turning the skewer periodically until the pieces are covered with a thin crust on all sides;
Wait until the meat slices have cooled and place them in a clean container, covering them with a paper or cloth towel.

Processing pork and chicken in this way will extend their freshness outside the refrigerator for 1-2 days.

A Complete Guide to Storing Fried Chicken

How to cook fried chicken? Do you use a favorite family recipe? Do you make your own breading? Do you bake it rather than fry it?

These questions may seem silly, but the truth is that every little detail can affect how you ultimately decide to store your chicken. To give you an idea of what we're working with, here are some fried chicken options.

Deep fried chicken in deep fryer
Fried chicken in oil/fat on the stove
Fried chicken in the deep fryer (ah!)
Fried chicken baked in the oven
Fried with different sauces
Fried in typical homemade breading
Fried in store-bought breading mixture
Fried in crushed chips, flakes or cracker coatings

As you can see, there are many factors that can affect the process of frying chicken, and each of them can significantly affect the result. But guess what, your end result is still fried chicken.

This is what we are trying to convey. No matter what method you use to prepare fried chicken, you can essentially follow the same guidelines when it comes to storing fried chicken.

Basic ways to store chicken at home

At home, chicken is stored in two ways:

cool in the refrigerator;
frozen.

To keep the bird as long as possible, choose a quality product when purchasing. When purchasing, pay attention to the expiration date indicated on the packaging, production date and storage conditions. Assess the appearance of the chicken. The cooled product is selected without damage, dark spots and bruises, with dry thin skin, white or slightly yellowish in color.

Slippery, sticky skin indicates that the product is not fresh. If the chicken has been frozen, it will take on a bluish tint. The product should smell nice. The presence of a vinegar or bleach smell indicates that it is stale or spoiled. If ice crystals are visible under the packaging, it has been frozen.

Reference. The presence of ice inside the packaged chicken indicates that an unscrupulous manufacturer increased the weight of the product by adding water.

The freshness of the product is checked by pressing a finger - a dent will remain on the stale product. Rub it: if gray mucus forms, then you should refuse the purchase. If chicken is purchased in packaging, then pay attention to its integrity. Damaged packaging shortens the shelf life of the product and causes the development of pathogenic bacteria.

When purchasing a frozen product, choose chicken without an ice crust. If the bird is covered in ice, it has been defrosted several times. When purchasing, give preference to a chilled product, because a frozen one may be stale.

Storage Features

Regardless of the selected temperature, chicken that is not going to be cooked immediately is placed in the freezer. In this case, you need to use durable packaging for storage with sufficient tightness and moisture resistance. Packaging must be selected that is resistant to sub-zero temperatures. You should not put the whole bird in the freezer: it needs to be divided into parts, frozen in portions. It is better to use containers with a minimum of air for this.

Speaking about the nuances of freezing and storage, one cannot fail to note the size of the frozen product. Not only is it easier and more correct to freeze chicken in pieces, you also need to take into account the size of these pieces. In order for the product to freeze faster, and the meat not to suffer from bacterial growth, you need to take into account the volume. The thinner and smaller the pieces of poultry are, the faster the frozen portions can freeze inside to the required -18 degrees.

For example, a briquette of fillet cut into small pieces with a layer of 2 cm will freeze faster than a similar briquette 4 cm thick. However, when freezing, you cannot put one briquette on top of another - the freezing time will double. As for the time period, such a fillet briquette is frozen inside the freezer in about 2-3 hours. If it is thicker, it may take 6 hours to freeze.

Few people have thought about how to properly store chicken in the freezer. It is preferable to form it in the form of a rectangle. And the point here is not so much about saving space. It is this molding that helps the chicken meat freeze faster inside the freezer. In addition, the correct form is more convenient.

The conditions inside the freezer are also important. Its space must be organized in such a way that during the freezing process bacteria cannot move from workpiece to workpiece. Particular attention should be paid to the proximity of meat to berries, which are not subsequently subjected to heat treatment.

It is important to note that washing meat before freezing shortens the shelf life of the semi-finished product or offal.

Having prepared the meat and the packaging necessary for it, we must not forget about the markings, thanks to which the housewife will know exactly how long the chicken meat has been in the freezer. It is worth remembering that after freezing, you cannot defrost and re-freeze the chicken. This will shorten its shelf life and deteriorate its taste.

In a plastic bag

Following all the rules for storing poultry meat in a plastic bag, you can do this in different ways. For example, one convenient option is portion packaging of meat. A frozen layer of small thickness placed in a bag will defrost faster. There is no need to defrost whole poultry or meat with bones. This storage option is especially successful if the chicken is ground into minced meat.

You can freeze minced meat immediately in a plastic bag. To do this, the amount of minced meat required for one cooking is placed in a bag, given a flat rectangular shape, pressing it on the sides with the flat side of a knife. After this, small indentations are made directly on top of the bag, dividing the meat layer into several squares in this way. Next, the minced meat is frozen. When the time comes to defrost, you can break off the required amount of meat for cooking.

A small thickness of the layer will facilitate optimal defrosting of the chicken. By the way, you can pack finely chopped meat into bags using packaging equipped with a zip lock. Ziploc bags are very convenient. At the same time, depending on their size, you can freeze even small portions; they will defrost very quickly in the future, which will please the housewife who does not have time to wait for defrosting.

You can create the desired briquette using an empty juice box. To do this, the meat, freed from bones, is placed in a bag, and the bag itself is placed in a box. It is frozen, then the briquette in the package is taken out and stored without the box.
In a plastic container

This method is convenient because you can store not only chicken, but also broth in plastic containers. It is poured into prepared containers and frozen, thus preparing the basis for the future soup. By the way, the technique allows you to supplement chicken broth with various herbs, dried vegetables and even pasta. As for bones and meat trimmings, they can also be stored in containers and later used as a base for soup.

How to store cooked poultry meat

Chicken that has already undergone heat treatment is stored 2 times less than raw chicken. You also need to remember that cooked poultry meat can only be stored in foil. Under no circumstances should cooked meat be stored in a plastic bag. So it will start to rot very quickly. However, you can put your poultry dish in a special plastic container. Make sure the container lid closes tightly. Because if air gets into the container, the product will become saturated with foreign odors and will very quickly become unusable.

Chicken in foil

Fried

The fried product can remain unchanged in the refrigerator for up to 2 days. The storage temperature should also be +2+6 degrees. The finished fried chicken must first be cooled, then wrapped in foil and placed in the refrigerator. By the way, you should not put fried food in a container, because the smell of fried food can permeate the container and other foods that are in the refrigerator.

Fried chicken

In the freezer

When properly frozen, poultry meat can last almost a year unchanged. The freezing temperature must be at least -18 degrees. All that remains to be done is to defrost the meat and prepare any dish from it. By the way, the quality of meat remains almost unchanged after long-term freezing.

Frozen poultry

However, we managed to figure out whether it is possible to store chicken in the refrigerator. Remember that the quality of finished dishes depends on proper storage. Therefore, if you want to eat tasty and healthy meat, then buy only fresh poultry and store it in proper conditions.

How to tell if chicken has gone bad

If you left chicken in the refrigerator for several days, there is a chance that it has spoiled.

Here are a few ways to tell if the chicken in your refrigerator has gone bad (5, 6, 7):

The expiration date has expired. Chicken - raw, cooked or fried - that has reached its expiration date is more likely to go bad.
Changes in color. Raw and cooked chicken that begins to turn gray-green in color has gone bad. Patches of gray-green mold indicate bacterial growth.
Smell. Both raw and cooked chicken give off a sour odor that resembles ammonia because it has gone bad. However, this smell may be difficult to detect if the chicken has been marinated with sauces, herbs or spices.
Texture. The chicken had a slimy texture and went bad. Washing the chicken will not kill the bacteria. Rather, it can spread bacteria from poultry to other food items, utensils, and surfaces, causing cross-contamination.

If you suspect the chicken in your refrigerator has gone bad, discard it.

Summary:
You can tell if the chicken has gone bad if its color begins to change, it smells sour, or it is covered in mucus.

Interesting questions

We hope you found this guide informative and that it covers everything you need to know about storing fried chicken.

We have provided some common questions in the Q&A guide and invite you to review them for more information that may be helpful to you.

How do you know if fried chicken has gone bad?

When chicken begins to spoil, it usually shows obvious signs. If the chicken smells sour, it's probably bad and you should get rid of it and thoroughly clean all exposed areas to prevent cross-contamination.

Additionally, you can tell if a chicken has gone bad by looking at it. If it has taken on a slimy consistency or the color looks strange, you should dispose of it again immediately and clean the exposed areas.

What are the dangers of eating spoiled chicken?

Eating spoiled chicken can cause foodborne illness, also known as food poisoning.

Typically, these bacteria are removed when you thoroughly cook fresh chicken.

However, you should still avoid cooking and eating spoiled chicken. Although heating or cooking food can kill the bacteria present in it, it will not eliminate some of the toxins produced by the bacteria, which can cause food poisoning if you eat it (8).

Food poisoning can cause unpleasant and sometimes dangerous symptoms, including high body temperature (above 38.6°C), chills, nausea, vomiting, diarrhea, bloody stools, and dehydration (9).

In some cases, severe food poisoning can require hospitalization and even lead to death (10, 11).

If you suspect your chicken is spoiled, do not eat it. It's always best to discard chicken if you suspect it has gone bad.

Summary:
Eating spoiled chicken can cause food poisoning, even if it is thoroughly cooked.

How to properly store grilled chicken

Ready-made grilled chicken can quickly spoil, so it is advisable to eat it right away. Much depends on how long ago it was prepared before it was sold. If it is fresh, then the original qualities will remain much longer.

If you were unable to eat the dish at one time, then you need to put it on a shelf in the refrigerator. The temperature should be no more than +6 degrees, otherwise the product will deteriorate much faster. At the same time, too low a temperature is also undesirable, because then the dish will not be as tasty. Therefore, you should definitely not put it in the freezer, because although this will extend the shelf life, it will negatively affect the taste.

How and how long to store cooked grilled chicken in the refrigerator

Separately, you should consider how long the product can be stored. It is advisable to eat it a day in advance, because it spoils quickly. As a last resort, you can leave it for 2 days, but no more. If the chicken was not very fresh to begin with, then the shelf life is significantly reduced. For this reason, it is recommended to monitor whether the product in the refrigerator has not yet spoiled.

You should not leave the dish in a warm room, much less place it in direct sunlight. In such a situation, it can deteriorate within a few hours. It is recommended to put leftovers in the refrigerator immediately after eating and then remove them if necessary.

Failure to comply with storage conditions leads to food poisoning. For this reason, deadlines cannot be ignored, even if the product has not yet developed an unpleasant odor. Grilled chicken spoils quickly, so it is advisable to consume it as quickly as possible. Otherwise, you’ll just have to throw it away later if the dish has an unpleasant odor or a strange taste.

How many days can you eat fried fish?

Fried fish

, like other cooked animal products, should be placed in the refrigerator immediately after cooling.
be stored
on the refrigerator shelf for 1-2 days.

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Recommendations and lifehacks

When purchasing finished or raw products, adhere to the following recommendations:

Carefully study the labeling and expiration dates indicated by the manufacturer.
Assess the integrity of the packaging.
When purchasing carcasses at the market or from farmers, inquire about the availability of appropriate sanitary documentation.
Remember that spices and spices can drown out the taste of a spoiled dish. Buy ready-made food with caution.
Externally, the carcass must be bloodless, clean, without foreign inclusions, odors, or blood clots.
Small parts deteriorate faster.
Adding salt extends the shelf life.

Helpful tips for storing prepared food in the refrigerator

An airtight container is a must for storing any prepared food, as oxygen stimulates the growth of bacteria. And to avoid condensation, simply place a sheet of paper towel under the lid and change it from time to time.
Regularly monitor the temperature in the refrigerator: it should not exceed 4 °C.
The temperature at the back of the refrigerator is lower than near the door, so think carefully about the placement of containers.
Be sure to make notes on the container with the time and date of placement, especially if there are people in the family who like to snack individually.
Do not put containers with hot or warm leftover food in the refrigerator, this increases the rate of spread of bacteria and harms the operation of the refrigerator.
A small amount of lemon juice added to the dish will prolong its shelf life.
If you want to preserve the product for a long time, use the freezer. Do this with broths, pouring them into ice cube trays or filling zip bags halfway with liquid.
If a dish is stored longer than expected, do not freeze it, but throw it away without regret. Take care of yourself and your loved ones!

Store any prepared food in food containers

Sources

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