How to Cook Frozen Fried Chicken Perfectly Every Time

Frozen fried chicken can be a quick and easy dinner option for busy families. But to enjoy it safely, you need to cook it properly. Undercooked chicken can harbor dangerous bacteria and make you sick. Follow these tips to cook frozen fried chicken right and avoid foodborne illness.

Read Package Directions Carefully

It’s important to read and follow the directions on the packages of frozen fried chicken. Not all frozen chicken products are fully cooked. There is often raw chicken in boneless chicken tenders, nuggets, patties, and strips. You might think it’s already cooked because of the breading and fried look.

Check labels for cooking times and temperatures. Most raw, frozen fried chicken needs an oven temperature around 400°F for 15-20 minutes. But times vary based on the size and shape of the product. Watch the clock and set a timer. And confirm the internal temperature with a food thermometer.

Use an Oven, Not the Microwave

Cooking frozen fried chicken in the microwave can lead to uneven cooking. The breaded exterior may reach safe temperatures while the interior remains undercooked. For food safety, oven baking is best. The hot air circulates evenly to cook the chicken through.

Cook It Thoroughly

Cook all chicken to an internal temperature of 165°F as measured by a food thermometer. Insert the thermometer into the thickest part of the chicken to test doneness. Chicken cooked to 165°F kills any harmful bacteria like salmonella.

When reheating leftovers, verify the internal temperature again reaches 165°F. Don’t rely on microwave timers alone. Always double check with a thermometer.

Avoid Shortcuts

You might think it’s easy to just put frozen chicken nuggets or patties in the toaster oven. But this shortcut can produce raw chicken on the inside. Always follow package instructions for oven temperature and cook times. Resist the urge to rush the process along.

Watch for Visual Cues

In addition to checking temperature, look for other signs of doneness. Chicken cooked to 165°F will show no traces of pink in the center. Juices should run clear with no traces of red. The breading should look golden brown all over with no soggy or soft spots.

Handle Safely

You can keep ready-to-eat foods and raw frozen chicken away from each other to avoid cross-contamination. Use different cutting boards and utensils for each. Wash hands thoroughly after handling.

Defrost frozen chicken in the refrigerator, never on the counter. Cook thawed chicken within 1-2 days. Refreeze thawed chicken only if ice crystals remain.

Store Properly

Follow package dates for safe storage. Use frozen fried chicken within the “best by” timeframe. Store opened packages in airtight containers in the freezer for 3-4 months.

When freezing chicken after opening the package, label the storage container. Indicate if it’s raw or cooked. Include reheating instructions from the original package if the chicken is raw.

Play It Safe with Leftovers

Refrigerate cooked fried chicken within 2 hours in shallow containers to allow rapid cooling. Reheat thoroughly to 165°F before eating. Discard chicken that sits at room temperature for longer than 2 hours.

Don’t save leftovers longer than 3-4 days in the fridge. Reheating doesn’t extend the safe storage time. Cooked chicken keeps 3-4 months in the freezer.

Know Your Source

Purchase frozen fried chicken from reputable brands at grocery and warehouse stores. Avoid non-commercial frozen fried chicken like church or fire hall fundraiser products. You don’t know how these foods were handled.

At restaurants, ask if fried chicken tenders or nuggets are cooked to order or held in warming trays. For safety, choose freshly cooked items.

Take Special Care with Breasts

Chicken breasts present special challenges. Their irregular shape can leave cold spots where bacteria survive after cooking. Cook boneless breasts to 170°F as measured in several spots.

For extra protection, pound chicken breasts to an even thickness before breading and frying. This helps them cook evenly throughout.

Cook Strips and Nuggets Thoroughly

Chicken pieces like nuggets, strips, and popcorn chicken have a larger surface area. More moisture can evaporate as they cook, so they may overcook on the outside before the inside reaches safe temperatures.

Flip them during cooking and monitor temperature closely. Arrange in a single layer on pans so air circulates on all sides. Don’t overcrowd the pan.

Skip the Slow Cooker

Crock pots can’t heat chicken hot enough to destroy bacteria. Slow cookers reach temperatures around 200°F while chicken needs 165°F. Only use slow cookers to reheat chicken that’s already fully cooked.

Take Extra Care with Larger Pieces

Whole chickens and large breast portions require extra attention. The thicker the cut, the more time it needs for heat to penetrate to the center.

Cook whole chickens to 180°F in the thigh. Check temperature in several places. Let large pieces rest 3 minutes before carving to allow heat to distribute through the meat.

Cook Beyond Visual Appeal

The browned, fried exterior may look perfectly done before the inside reaches a safe final temperature. Use a thermometer to override your senses and be sure. Don’t stop cooking based on color alone.

err on the Side of Caution

When in doubt, cook your frozen fried chicken a bit longer. A few extra minutes in the oven can eliminate the risk of undercooking. Set your thermometer’s doneness alarm to 165°F minimum. Take chicken up to 170°F for an extra safety margin.

Following basic food safety rules removes the risks associated with frozen fried chicken. Cook thoroughly, use a food thermometer, avoid cross-contamination, and store properly. Take these precautions and you can enjoy quick and easy fried chicken worry-free.