10 Common Mistakes People Make When Handling Raw Chicken

Chicken is a staple in American kitchens. On average, each person consumes over 90 pounds of chicken every year.

Cuts like boneless, skinless chicken breasts, as well as pre-sliced tenders and cutlets, are the go-to choices. Meanwhile, more affordable options like chicken thighs and drumsticks remain beloved in dishes like fried chicken and baked casseroles.

But many home cooks unknowingly make simple yet potentially harmful mistakes when working with raw chicken. If not properly managed, these errors could lead to digestive issues for you and your loved ones.

Here are 10 mistakes that even seasoned home cooks might be making with raw chicken.

1. Improperly Storing Chicken

You might think the small turkey icon on your fridge shelf is a foolproof guide for storing poultry, but it's not always the best recommendation.

Chicken can leak juices, so if it's placed on a shelf above foods like fruits and vegetables, those juices could contaminate everything below.

Solution: Place chicken in a shallow dish or on a plate and store it on the bottom shelf (or in the bottom drawer if it's empty). This will catch any leaks and keep the rest of your fridge safe from contamination.

2. Incorrectly Thawing Chicken

We’re not trying to be food safety buzzkills, but this is one of the most common — and risky — mistakes when it comes to raw chicken. At room temperature, bacteria on the chicken multiply rapidly, with Salmonella being especially active in warmer environments. If you leave chicken on the counter for too long, say while thawing it for dinner, you’re inviting bacteria that could lead to foodborne illness (hello, food poisoning).

Solution: Never thaw frozen chicken on the counter or in the sink. While the inside may remain cold, the outer parts can warm up and encourage bacterial growth. Instead, thaw chicken in the fridge up to two days before you plan to cook. This ensures the thickest parts defrost properly while keeping the outside safe. If you forget or need a quick fix, try this safe hot water bath quick-thaw method.

3. Not Allowing Chicken to Warm Up Slightly

This might seem contradictory after the last point, but stick with us: You don’t want to leave chicken out for too long (remember, food poisoning!), but cooking it straight from the fridge isn’t the best idea either.

Letting chicken sit at room temperature for about 15 minutes before cooking helps it cook more evenly. This way, you avoid a perfectly brown outside with a raw, undercooked inside.

Solution: When preparing your ingredients for dinner, take the chicken (in the dish or plate it's stored in) out of the fridge. Let it rest for no more than 15 minutes before cooking.

4. Rinsing Chicken Before Cooking

If you’re in the habit of giving your chicken a rinse before cooking, it’s time to stop. Raw chicken should never be rinsed. While you might think you're washing away harmful bacteria, like Salmonella, you're more likely to spread it around. In fact, studies show that rinsing poultry can spread bacteria up to three feet away from the sink.

Solution: Skip the rinse! Cook chicken straight from the package, and you’ll reduce the risk of contaminating your kitchen.

5. Not Patting Your Chicken Dry

Didn’t we just tell you not to wash chicken? We did. But drying it off before cooking is definitely a must.

Chicken often gets a saline rinse during processing to keep it looking fresh, but that moisture can make your chicken soggy when it hits the pan. A dry bird, on the other hand, will get a gorgeous golden-brown crust and a beautifully crisp sear.

Solution: Before cooking, pat the chicken dry with paper towels. Better yet, let it air-dry in the fridge for a few hours. Just place the chicken on a tray or platter, uncovered, and leave it in the fridge. The circulating air will pull the moisture off the skin, leaving you with a perfect dry surface for searing. (Dry brining is a similar technique often used for getting crispy turkey skin at Thanksgiving.)

6. Marinating Chicken the Wrong Way

Marinating is an easy and effective way to infuse flavor into chicken. All you have to do is coat the chicken in your choice of marinade (store-bought or homemade) and let it rest for several hours before cooking.

However, it’s a big mistake to leave your chicken out on the counter to marinate while you prep the rest of your meal. Doing so could lead to foodborne illness.

Solution: After preparing your marinade, transfer it to a zip-top bag or a tightly sealed container. Add the chicken, toss gently to coat, and immediately place it back in the fridge. Flip or toss the chicken occasionally to ensure every piece is evenly marinated.

When you're done with the marinade, dispose of it properly — either throw the bag in the trash or pour the contents down the sink. Once the marinade has touched raw chicken, it’s no longer safe to reuse, even if you boil it. As an alternative, save some marinade before adding the chicken and use it for a final brush before serving.

7. Raw Chicken Coming Into Contact With Other Foods

If you’re working in a small kitchen, you might be tempted to reuse surfaces like cutting boards to save on dishes. Don’t. This can lead to cross-contamination, which has dangerous health risks.

Solution: Always use a separate cutting board for raw chicken, distinct from the one you’re using for other ingredients like vegetables or herbs. If you chop kale on the same board you used for chicken, you risk contaminating it with harmful juices. And no, simply wiping the board with a sanitizing towel isn’t enough — bacteria can hide in the textures and pores of the surface. For a truly clean surface, you need to wash it with high heat, like in a dishwasher.

8. Reusing Kitchen Tools Without Washing

Using the same tongs to flip raw chicken and toss your side salad can lead to cross-contamination. This puts your other ingredients at risk of carrying the bacteria from the raw chicken, increasing the chances of foodborne illness.

Solution: Set aside any utensils that have come into contact with raw meat and don’t use them for anything else. After each use, wash them thoroughly to prevent poultry juices from spreading to other foods.

9. Not Washing Your Hands After Handling Raw Chicken

Your hands are your most valuable kitchen tool, but they’re also the biggest culprit when it comes to spreading bacteria.

In fact, you can easily cross-contaminate your entire kitchen by touching chicken with dirty hands and then using those hands to turn on the sink, grab utensils, or open the fridge. Every surface you touch can become contaminated.

10. Removing Chicken Skin by Hand

If you’ve ever tried peeling chicken skin off breasts, thighs, or drumsticks, you know how slippery it can be. One wrong move and your dinner might end up on the floor.

It’s also a good idea to leave the skin on cuts like thighs and drumsticks while cooking. The fat will help flavor the meat as it cooks. You can always remove the skin before serving if you prefer.

Solution: Take a break from using your tongs and grab a sharp paring knife instead. These small knives are easy to control, allowing you to cleanly cut through tough tissue without losing any valuable meat.

Get Inspired with Our Favorite Chicken Recipes:

• 20 Quick and Easy Chicken Skillet Dinners
• Our 21 Best Chicken Thigh Dinners
• 14 Simple Sheet Pan Chicken Dinners
• 12 Top Chicken Breast Dinners That Use 5 Ingredients or Less