Leftover cooked chicken can be safe to eat if handled and stored properly. The main risk comes from the “temperature danger zone” between 40°F (4°C) and 140°F (60°C), where bacteria like Salmonella and E. coli multiply quickly. Cooked chicken should not sit out for more than 2 hours, or just 1 hour in hot weather.
Even if the chicken looks or smells fine, it may still harbor harmful bacteria or toxins. Reheating can kill most bacteria but cannot remove toxins already produced, which can cause foodborne illness. Exercising caution is essential to prevent sickness.
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