How to Tell if Chicken is Bad: 5 Simple Tests You Can Do

Liputan6.com, Jakarta Do you want to know how to tell if chicken is bad before cooking it for your family? Chicken is one of the most popular meats worldwide, but it can also be dangerous if not handled properly. Eating spoiled chicken can cause serious food poisoning and make you very sick.

Every year, millions of people get sick from eating contaminated chicken. Learning how to tell if chicken is bad can protect your family from foodborne illness. Fresh chicken should look, smell, and feel a certain way, and knowing these signs helps you make safe choices in the kitchen.

In this article, we will share some ways to tell if chicken is bad. We will also talk about how to store and thaw chicken properly and how long does it last in your fridge. We gathered the information from various sources, Tuesday (12/8/2025).

The signs of spoiled chicken are easy to spot when you know what to look for. There are several ways to check if your chicken has gone bad using your senses and basic food safety knowledge.

Check the Color

Fresh raw chicken should have a light pink color with white fat pieces. When chicken starts to spoil, the color changes to gray or yellow-green. If you see any gray areas or strange colors on the meat, throw it away immediately. Cooked chicken should be white throughout with no pink areas. If cooked chicken turns gray or develops dark spots, it has gone bad and should not be eaten.

Smell Test

Bad chicken has a strong, unpleasant smell that you cannot miss. Fresh chicken has very little smell, but spoiled chicken smells sour, like ammonia, or similar to rotten eggs. If the chicken has any strange or bad smell, do not cook or eat it. Trust your nose - if something smells wrong, it probably is wrong.

Feel the Texture

Fresh chicken feels smooth and slightly moist but not slimy. When chicken goes bad, it becomes very slimy or sticky to touch. If the chicken feels slippery even after rinsing it with water, throw it away. Raw chicken should be firm but not hard, and cooked chicken should feel dry and firm.

Check the Sell-By Date

Always look at the date on the package before buying or using chicken. If the sell-by date has passed, the chicken might not be safe to eat. Use raw chicken within 1-2 days of the sell-by date, or freeze it for later use. Remember that the date is just a guide - you still need to check the color, smell, and texture.

Look for Mold

Any sign of mold on chicken means it has gone very bad. Mold can appear as green, black, or white fuzzy spots on the meat. If you see any mold, throw away the entire piece of chicken immediately. Never try to cut off moldy parts and use the rest - this is not safe.

Different types of chicken stay fresh for different amounts of time depending on how you store them. This information helps you plan meals and avoid food waste.

Raw Chicken Storage Times

Raw chicken pieces last 1-2 days in the refrigerator when stored properly. Whole raw chickens can stay fresh for the same amount of time. Ground chicken spoils faster and should be used within 1-2 days. If you cannot use raw chicken within this time, freeze it to keep it safe for longer.

Cooked Chicken Storage Times

Cooked chicken lasts longer than raw chicken in the refrigerator. You can safely eat cooked chicken for 3-4 days after cooking if you store it properly. Chicken casseroles and dishes with sauce may last slightly longer because the sauce helps protect the meat. Always reheat cooked chicken to at least 165°F before eating leftovers.

Frozen Chicken Duration

Frozen chicken lasts much longer than fresh chicken. According to USDA guidelines, chicken remains safe to eat forever when kept frozen continuously, and package expiration dates become meaningless once frozen. For the best taste and texture, whole raw chickens should be used within one year, chicken parts within 9 months, and ground chicken within 3-4 months of freezing.

If you want your chicken to last longer, you should know how to store it properly to prevent harmful bacteria from growing. These correct storage methods are one of the most important steps in food safety.

Refrigerator Storage

Keep raw chicken in the coldest part of your refrigerator, usually the bottom shelf. Store chicken in its original package or put it in a leak-proof container to prevent juices from dripping onto other foods. Keep your refrigerator temperature at 40°F or below to slow bacterial growth. Never leave chicken on the counter or in warm areas.

Freezer Storage

Wrap chicken tightly in freezer paper, aluminum foil, or plastic freezer bags before freezing. Remove as much air as possible from the packaging to prevent freezer burn. Label packages with the date so you know how long they have been frozen. Store chicken in the main part of the freezer, not in the door where temperatures change more often.

Preventing Cross-Contamination

Always keep raw chicken separate from other foods in your refrigerator and freezer. Use different cutting boards for raw chicken and other foods, or wash cutting boards thoroughly between uses. Wash your hands with soap and warm water for at least 20 seconds after handling raw chicken. Clean all surfaces and utensils that touch raw chicken with hot, soapy water.

When you take out frozen chicken before cooking, you should thaw the chicken safely to prevent dangerous bacteria from growing and multiplying. Safe thawing methods keep your food at proper temperatures throughout the process.

Refrigerator Thawing

The safest way to thaw chicken is in the refrigerator. This method takes longer but keeps chicken at a safe temperature throughout the thawing process. Small chicken pieces need about 24 hours to thaw completely. Large whole chickens may need 1-2 days depending on their size. Plan ahead when using this method.

Cold Water Thawing

For faster thawing, put chicken in a leak-proof plastic bag and submerge it in cold water. Change the water every 30 minutes to keep it cold. Small chicken pieces thaw in about 1 hour using this method. Never use warm or hot water because this allows bacteria to grow in the outer layers of the meat.

Microwave Thawing

You can thaw chicken in the microwave if you plan to cook it immediately afterward. Use the defrost setting on your microwave and follow the manufacturer's instructions. Cook the chicken right away after microwave thawing because some parts may start cooking during the thawing process.

Unsafe Thawing Methods

Never thaw chicken on the kitchen counter, in hot water, or in other warm places. These methods allow the outside of the chicken to reach dangerous temperatures while the inside stays frozen. This creates perfect conditions for harmful bacteria to multiply quickly and can make you very sick.