Originally Posted by taxlady
I'm not an expert. I think if he is baking it at close to 200F and it is pieces, that it isn't a problem. It's well over the 140F usually considered safe for keeping food.
He is cooking it at 200 for only 20 minutes. That isn't hot or long enough to get the internal temp of cold chicken to 165 which is necessary to kill salmonella and other bacteria. In fact its warming the chicken to the temp that bacteria thrive in.
Refrigerating it doesn't kill the bacteria. Freezing usually doesn't either.