Fried chicken is best when it's fresh, but you don't need to throw it away or struggle to regain its texture. It's much ...

Refrigerate cooked chicken Perishable foods should not be left at room temperature for more than two hours, one hour if the ambient temperature is more than 90 degrees.

Submerge the airtight-packaged chicken in cold water (around 40 degrees Fahrenheit), and switch out the water every 30 minutes to ensure the meat stays cold, she says. Repeat until it has defrosted.

If the chicken is frozen, slowly thaw it in the refrigerator, preferably covered and placed on a plate or tray to catch any potential leaks. A low shelf in the back of the refrigerator is best.