About 3 to 4 days. That is the USDA window for cooked chicken stored at 40°F or below in a covered container.
Chicken is the leftover people worry about most, and for good reason — it is a common source of foodborne illness when it is mishandled, so knowing the actual window matters more than guessing.
The clock starts as soon as the chicken comes off the heat, not when you finally put it away, which is why same-day refrigeration makes a real difference.
Cooked chicken keeps for 3 to 4 days in a fridge held at 40°F or below. That applies to roasted, grilled, fried, or poached chicken alike — the cooking method does not change the countdown once it is off the heat.
If you will not finish it within 4 days, freeze it instead — cooked chicken stays safe indefinitely at 0°F, though quality is best within about 4 months. Wrap it tightly or use a freezer bag with the air pressed out.
A sour or ammonia smell, gray or greenish tint, slimy or tacky surface, or visible mold are all signs to discard it immediately, even if it is still within the 4-day window.
Plan on 3 to 4 days for refrigerated cooked chicken, freeze what you will not use in time, and always reheat leftovers to 165°F before eating.
No — day 5 is past the USDA's recommended window. Even if it looks fine, throw it out.
Yes — an airtight container or tightly wrapped chicken lasts closer to the full 4 days than chicken left loosely covered, which dries out and spoils faster.
Yes, as long as it is within the 3-to-4-day window and was stored properly — reheating is about taste, not a safety requirement.
About 3 to 4 days as well, following the same rule as plain cooked chicken.