We’ve all been there—you reach into the fridge, pull out that pack of chicken you bought a few days ago, and suddenly wonder, Is this still good? Maybe you forgot about it, or maybe life just got in the way. Either way, knowing how to spot spoiled chicken—whether it’s raw or cooked—can save you from a serious case of food poisoning (and a ruined dinner).
How to Spot Bad Raw Chicken
First things first: trust your senses. Fresh raw chicken should look moist, smooth, and pink. If it’s got a funky color—think gray, green, or even yellow patches—that’s a red flag. Another major giveaway? Texture. If the meat feels slimy or sticky (even after rinsing), it’s time to say goodbye.
But the real test? The sniff test. Fresh chicken shouldn’t smell like much at all. If you get a whiff of something sour, ammonia-like, or straight-up rotten, toss it immediately. No amount of seasoning will fix that.
How to Tell If Cooked Chicken Is Bad
Cooked chicken doesn’t last forever, even in the fridge. The USDA says it’s good for 3 to 4 days max at 40°F or below. Beyond that, you’re playing Russian roulette with your stomach.
Signs it’s gone bad:
If your leftover chicken passes the look-and-smell test but you’re still unsure, better safe than sorry.
What About the Sell-By Date?
That "sell-by" date on the package? It’s more of a guideline than a hard rule. The USDA suggests using raw chicken within 1 to 2 days of purchase if stored in the fridge. If you’re not cooking it right away, freeze it—it’ll stay good for months.
Storing Chicken the Right Way
Freezing Chicken Like a Pro
Freezing extends chicken’s shelf life big time, but only if you do it right:
Pro tip: Portion it out before freezing so you don’t have to thaw a whole chicken when you just need a couple of breasts.
When in doubt, throw it out. Food poisoning isn’t worth the risk. And next time, maybe set a reminder on your phone—because nobody wants to waste perfectly good chicken (or their stomach lining).
