Why You Should Never Cook Raw Chicken Straight Out of The Fridge

Chicken is a very intimidating type of meat to cook for many reasons. No one wants dry, rubbery chicken or overcooked chicken, and undercooked chicken poses a lot of risks. There are many tips to follow – one of these is to never wash chicken before cooking it, for example – and of course, one of the ways to avoid spoilage and foodborne illness is to store chicken properly in the fridge. But also the fridge can be an enemy when you're planning to cook chicken. How? Read ahead to find out.

The Cold, Hard Truth About Cold Chicken

Cooking raw chicken straight out of the fridge is a common mistake that can lead to less-than-ideal results. When you take chicken directly from the fridge and place it in a hot pan or oven, the drastic temperature difference can cause uneven cooking. The exterior of the chicken may cook much faster than the interior, leaving you with a piece of meat that’s dry on the outside and undercooked on the inside. Not only is this a culinary faux pas, but it also increases the risk of serving chicken that hasn't reached a safe internal temperature, which can lead to foodborne illness.

The Texture Troubles

Cold chicken straight from the fridge can lead to texture issues. The muscle fibers in the chicken can contract when they hit the heat too quickly, resulting in meat that is tough and chewy. This is especially problematic for larger cuts of chicken, such as breasts or thighs, where the thickness can exacerbate the issue. By allowing the chicken to come to room temperature before cooking, you give the muscle fibers a chance to relax, resulting in a more tender and juicy finished product.

Flavor Failures

Cooking chicken right out of the fridge can also affect the flavor. When the chicken is cold, it doesn’t absorb marinades or seasonings as effectively. This means that all those delicious herbs and spices you carefully selected may not penetrate the meat as deeply, leaving you with a less flavorful dish. Allowing the chicken to rest at room temperature ensures that the flavors can infuse more thoroughly, giving you a tastier meal.

How to Properly Prepare Chicken for Cooking

While it’s important to let chicken come to room temperature before cooking, it’s equally important to do so safely. Leaving chicken out for too long can invite bacterial growth, which can be dangerous. The key is to find the right balance. Chicken should be left out for about 30 minutes to an hour before cooking. This time frame is generally safe and sufficient to bring the meat to an even temperature without entering the danger zone where bacteria thrive. If you’re marinating the chicken, this is a great time to let the flavors meld. Just remember, safety first: never leave chicken out for more than two hours, and if your kitchen is particularly warm, err on the side of caution and keep it closer to 30 minutes.