Refrigerator thawing (preferred): Place frozen chicken in a covered container on the bottom shelf; thaw until fully thawed.
Cold-water thawing: Seal chicken in a leak-proof bag; submerge in cold water; change water every 30 minutes until fully thawed.
Microwave thawing: Use the defrost setting; cook immediately after thawing because some areas may begin to cook.
Cook from frozen (safe option): Cook immediately using longer cooking times; do not thaw first if you plan to cook right away.
Keep chicken cold: Do not thaw at room temperature.
Prevent contamination: Use a plate or container to catch drips; wash hands, utensils, and surfaces after handling raw chicken.
Store after thawing: Refrigerate thawed chicken and use within 1–2 days.
Refreeze: Do not refreeze thawed chicken unless it was cooked first.