How long does raw chicken last in the fridge and freezer?

In short: raw chicken keeps 1 to 2 days in the refrigerator at 40°F (4°C) or below. Frozen at 0°F (−18°C), food stays safe indefinitely, and the best quality lasts 9 months.

Storage times at a glance

Type	Fridge (40°F / 4°C)	Freezer (0°F / −18°C)
Pieces (breasts, thighs, wings)	1 to 2 days	9 months
Whole chicken	1 to 2 days	1 year

How to tell if raw chicken has gone bad

Fresh raw chicken is pink with white or yellowish fat and has almost no smell. Throw it out if it smells sour or like ammonia, feels slimy or sticky even after the packaging liquid drains away, or has turned gray or green. Because 1 to 2 days is short, check the purchase date rather than the sell-by date when you plan meals.

Freezing and thawing chicken

If you will not cook chicken within two days, freeze it on the day you buy it. Spread pieces flat in a freezer bag so they freeze and thaw faster. A pound (about 450 g) of boneless breasts needs a full day to thaw in the refrigerator, while a sealed package in cold water usually thaws in an hour or less. You can also cook chicken straight from frozen; it takes about 50% longer.

Do not rinse raw chicken

Washing raw chicken in the sink does not remove bacteria; it splashes them onto the counter, the sink and nearby food. Pat it dry with a paper towel if needed, then wash your hands and anything the raw chicken touched. Cooking to 165°F (74°C) is what makes it safe.

How to store raw poultry

• Refrigerate poultry within 2 hours of buying it, or within 1 hour if it is above 90°F (32°C) outside.
• Keep it in its original packaging on the bottom shelf so juices cannot drip onto other food.
• For freezing longer than two months, overwrap the store package with foil or a freezer bag to prevent freezer burn.
• Thaw in the refrigerator, in cold water changed every 30 minutes, or in the microwave and cook it right away. Never thaw on the counter.
• Cook poultry to an internal temperature of 165°F (74°C).

Freezer times are about quality, not safety

Food kept continuously frozen at 0°F (−18°C) stays safe indefinitely; the freezer times above are about flavor and texture. Label packages with the date you froze them.

Avoid freezing, thawing and refreezing the same food. Every cycle damages texture and flavor, and food that thawed outside the refrigerator gives bacteria a chance to grow. Raw food thawed in the refrigerator can be refrozen, with some loss of quality. Food thawed in cold water or in the microwave must be cooked before it goes back in the freezer. Never refreeze food that thawed on the counter or stayed out more than 2 hours. Freeze in small portions so you only thaw what you need.

When in doubt, throw it out

These times assume food was handled safely and refrigerated promptly. If the package shows a use-by date that comes sooner, follow the label. Trust your nose too: if food smells sour, rancid or simply off, or looks slimy or moldy, throw it out, even within these times. The reverse is not true: the bacteria that cause food poisoning usually do not change the smell or appearance, so food that smells fine past these times is not safe either. Never taste food to check whether it is still good.

Never lose track of the date again

The hard part is rarely knowing the rule; it is remembering when you put the food away. FridgeBuddy lets you scan the barcode and printed date, choose how early you want a reminder, and see what to use first across your fridge, freezer and pantry.

Frequently asked questions

How long does raw chicken last in the fridge?

1 to 2 days at 40°F (4°C) or below, according to the USDA cold food storage chart.

Can you freeze raw chicken?

Yes. Kept frozen at 0°F (−18°C), food stays safe indefinitely; for the best quality, use it within 9 months.

Related FridgeBuddy guides

• Raw turkey — Fridge and freezer storage times.
• Food storage chart — Fridge and freezer times for every food in this guide.
• Food expiration tracker — Get reminded before food in your kitchen expires.