How long does cooked chicken last in the fridge?

Why it happens

Cooking kills the bacteria in the chicken. What you do next decides whether new growth gets a chance. The FSIS leftovers guidance names two main causes of foodborne illness: not cooking food to a safe temperature, and leaving food out at an unsafe temperature. FSIS says bacteria grow rapidly between 40°F and 140°F (4.4°C and 60°C, a conversion). That is why it puts a 2-hour limit on cooked food left at room temperature.

The FSA describes the same risk with its own figures. Its chilling guidance calls 8 to 63°C (about 46 to 145°F, a conversion) the Danger Zone, where bacteria may grow and make you ill. A fridge slows that growth but does not stop it, so even well-chilled leftovers have a time limit.

What the guidance says

1. Cool it fast, then refrigerate. FSIS says to refrigerate leftovers within 2 hours of cooking. Throw away perishable food left at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F. FSIS also says to divide large amounts into shallow containers so they cool quickly. Hot food can go straight into the fridge. The FSA says to cool cooked food at room temperature and get it into the fridge within one to two hours, and not to put hot or warm food in the fridge.
2. Wrap it. FSIS says to cover leftovers, wrap them in airtight packaging or seal them in storage containers. This keeps bacteria out, keeps moisture in and stops the food picking up smells.
3. Check the fridge temperature. FoodSafety.gov times assume 40°F (4°C) or below. The FSA says 0 to 5°C, and it recommends checking with a fridge thermometer once a week.
4. Eat it within the limit. The FSIS Chicken from Farm to Table chart gives 3 to 4 days for cooked leftover chicken. It gives the same 3 to 4 days for fried chicken, nuggets and patties, takeaway rotisserie chicken and chicken casseroles. Chicken salad gets 3 to 5 days. The FSA says to eat leftovers within 48 hours, or freeze them if that will not be possible.
5. Freeze what you will not eat. The FSA says leftovers should be frozen as soon as possible.
6. Reheat thoroughly, once. FSIS says reheated leftovers should reach 165°F (73.9°C) on a food thermometer. The FSA says to reheat until steaming hot throughout, not just warm, and to reheat leftovers only once. If you use a microwave, the FSA suggests stirring, because the edges can be hot while the centre is still cold.

Check that it worked

The FSA notes that a fridge thermometer is the best way to know your fridge is really between 0 and 5°C. When you reheat, the FSIS figure of 165°F (73.9°C) is the one to read on a food thermometer. FSIS also points out that microwaves have cold spots, so check the temperature in several places. Without a thermometer, the FSA's visual cue is steam rising from the middle of the food as well as from the surface.

Freezer times

FSIS treats freezer storage as a quality question: food kept frozen stays safe indefinitely, but it loses moisture and flavour over time. Its figures for cooked chicken are:

• Cooked chicken, leftover: 4 months
• Cooked chicken pieces covered with broth or gravy: 6 months
• Cooked chicken casseroles, dishes or soup: 4 to 6 months
• Cooked chicken nuggets or patties: 1 to 3 months

The three US pages give slightly different general figures. FoodSafety.gov lists cooked meat or poultry leftovers at 2 to 6 months. The FSIS leftovers page says 3 to 4 months for leftovers in general. The FSA does not give a figure for cooked chicken. It says only that meats are usually best eaten within 2 to 3 months, and it frames this as quality, not safety.

To thaw, FSIS lists the fridge, cold water and the microwave. Leftovers thawed in the fridge should be used within 3 to 4 days. The FSA says to defrost in the fridge and to use food within 24 hours once it has fully defrosted. On refreezing, FSIS says it is safe to refreeze leftovers that have been reheated to 165°F (73.9°C). The FSA says you can freeze food again once it is cooked, but you will only be able to reheat it once after that.

US vs UK guidance

The main difference is the fridge time. FSIS and FoodSafety.gov give 3 to 4 days for cooked chicken. The FSA gives 48 hours for leftovers in general and does not set a separate figure for chicken. If you follow UK guidance, freeze straight away anything you will not eat within 48 hours. The fridge temperatures also differ slightly: 40°F (4°C) or below in the US, 0 to 5°C in the UK.

If you are cooking chicken from raw, FSIS gives a minimum internal temperature of 165°F (73.9°C) for all poultry. The FSA's general rule is 70°C for 2 minutes (158°F, a conversion), or one of its other temperature and time pairs. The pork temperature page sets out those pairs. Leftover rice has its own, much shorter limit in UK guidance; see freezing cooked rice.

If you feel unwell after eating leftovers, the NHS food poisoning page explains the symptoms and when to speak to a pharmacist, call 111 or call 999. This page gives no medical advice.

The figures above are for food that was cooked properly, chilled promptly and kept cold. If you do not know how long the chicken sat out, or how long it has been in the fridge, the agencies' time limits cannot tell you whether it is safe.