Generally, potentially hazardous food should not be left unrefrigerated for more than 2 hours at normal room temperature. If the ambient temperature is high - say around 90°F - cut that time to an hour. At that point, it should be re-heated or refrigerated.
If the chicken is raw, when you take it out of the fridge, soak it in cold water and 1/4 cup of salt (in a clean sink or basin) for approximately 5 - 10 minutes and then rinse well and pat dry before cooking. This kills any bacteria on the chicken as well as tenderizes the meat and gives it a better taste. You can also do this with chicken pieces.
Milk should not be left out at room temperature for more than two hours to prevent it from spoiling.
1 week
You do not have to parboil chicken before frying.
Yes, as long as the chicken was cooked to the safe temperature of 180F, the pan will be sterile. Don't allow it to set out before refrigerating.
I will grill chicken until it reaches 170 to 180 degrees.
That will depend on the size and temperature of the pieces of chicken as well as the temperature of the soup. Cook the chicken until it is 165°F.
Lactaid milk should not be left out at room temperature for more than two hours to prevent it from spoiling. It is best to refrigerate it promptly after use to maintain its freshness and quality.
Parboil chicken for about 10-15 minutes before cooking it.
2 hours at 350 degrees
Chicken can be safely marinated for up to 2 days before cooking.
Buffalo chicken dip can sit out for quite a long time as long as it is kept at the right temperature. The correct temperature should be 160 degrees. Four hours would be considered a proper time for letting the dip sit out before storing it in the refrigerator.
To safely reheat chicken, use a food thermometer to ensure it reaches an internal temperature of 165F (74C). You can reheat chicken in the oven, microwave, or on the stovetop, making sure it is heated evenly throughout. Avoid leaving chicken out at room temperature for too long and refrigerate any leftovers promptly.