Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
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Next: How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
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Next: How to Thaw Chicken
You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
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For wings, follow the same rules as any other type of poultry. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) to prevent its juices from leaking. Raw chicken can last for up to three days in the refrigerator.
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Next: How to Freeze Wings
Thanks to being predominantly bone, frozen chicken wings have a particularly long shelf life. If stored properly, most can last up to nine months in the freezer. Fill a freezer bag halfway with chicken wings and rest the bag sideways to avoid the wings from touching. Once the wings are frozen, you can then turn the bag upright for optimal freezer storage space.
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Next: How to Store Chicken
There’s a lot of chopping and breading and frying involved with this recipe, given to us by Scott Youkilis of San Francisco’s Maverick restaurant, but we found the results to be well worth it.
What to buy: Youk’s Hot Sauce is Scott Youkilis’s own recipe and can be purchased online. The classic Frank’s RedHot is a great substitute and can be purchased nationwide in supermarkets.
The tender is the tubular, rich-tasting inner muscle found just under the chicken’s breast. Tenders are often found in packages, but regular boneless, skinless chicken breasts, sliced into fingers, are a suitable substitute.
Panko is coarse Japanese-style breadcrumbs, available in many grocery stores.
Game plan: This recipe is great to make if you’re hosting a potluck. You can fry the chicken tenders in batches as you need them, for maximum crispness. If you’re transporting the food, just allow the fried chicken tenders to cool uncovered, and then reheat them in a 350°F oven and toss with the sauce.
This recipe was featured as part of both our Modern Potluck story and our Bar Snacks photo gallery.