This study evaluated the effects of antimicrobial addition on the shelf-life of rendered chicken fat. Sodium bisulfate (SBS) and lactic acid (LA), were each added at 0.5% to chicken fat and incubated for 6 weeks at 40°C. Peroxide value (PV), p-anisidine value (AV) and free fatty acid (FFA) levels were measured at day 0 (D0), 1(D1), 3 (D3), 5 (D5), and 7 (D7), and week 2 (W2), 3 (W3), 4 (W4), 5 (W5), and 6 (W6). The FFA level of untreated-control fat was ~7% and remained consistent throughout the incubation until W6 (~8.5%; (P<0.05). The FFA values in SBS treated fat were constant (range 7.25-8.30%) throughout the incubation; whereas, the LA treated fat peaked at W5 (9.3%, P<0.05). For the control fat, PVs were between 0.56-0.67 meqv/100gm until W1 then declined. For the SBS treated fat, the PVs remained low and like the control with the exception of a slight increase on W4 to 0.38 meqv/100gm, P<0.05). In the LA treated fat PV was greater than the control from W1 and increased to a peak on W5 (2.52 meqv/100gm). The AV of control fat averaged 2.12 at D0 and increased through W2. In control and LA treated fat, the AV values declined slightly thereafter; whereas, SBS treated fat increased (P<0.05) to 10.28 on W5.This study indicates that at antimicrobial effective doses the LA in rendered chicken fat may impact the shelf-life, but SBS had a minimal effect over a period of 6 weeks.