By Foodie Jerry
There’s nothing wrong with enjoying cold fried chicken (we love it in this brilliant Fried Chicken Salad), but sometimes you just want your fried chicken to taste hot and crispy, almost like it came out of the deep fryer five minutes ago. We understand. Whether you’re reheating homemade fried chicken or leftover takeout, you want that crispy fried favorite to taste as good as possible. Luckily, we have a foolproof method that will make leftover fried chicken crispy without drying it out.
First things first: Resist the urge to microwave your fried chicken. All you’ll get is a hot and soggy mess. You can do much better.
Instead, we recommend using your oven (or your air fryer, but more on that later) for the best results. Reheating the chicken in a hot oven quickly makes the skin crispy while heating the meat without drying it out.
Our method: Preheat your oven to 400 degrees Fahrenheit. While the oven heats, take the leftover fried chicken out of the fridge. Place a wire rack inside a baking sheet and arrange the chicken on the rack in a single layer. As the oven preheats, the chicken will slowly come to room temperature. Letting the chicken come to room temperature helps it cook more evenly. Next, place the chicken in the oven and bake until the skin feels hot and very crispy, about 15 minutes. We prefer using a rack instead of placing the chicken directly on a foil-lined baking sheet because the rack lets the oven’s hot air reach every part of the chicken skin and crisp it up nicely.
A quick note about covering the chicken with foil. You might think that foil will keep the chicken from drying out, but it actually traps steam as the chicken cooks. This can leave you with soft, soggy skin. So whatever you do, skip the foil.
If you have an air fryer, you can also reheat your fried chicken in its basket. Preheat the air fryer to 375 degrees Fahrenheit and allow the fried chicken to come to room temperature. Then, arrange the fried chicken in a single layer and cook for about four minutes, flipping it once so it cooks evenly. Resist the temptation to pile the fried chicken into the basket. For crispy skin, you need to cook the chicken in a single layer. This may mean cooking one or two pieces at a time, but trust us, being patient is worth it.
Now, is anyone else in the mood to make a double batch of tasty fried chicken? We have a few suggestions.
Buttermilk Fried Chicken
Ina Garten has a secret. She marinates her chicken overnight in a mixture of buttermilk, shallot, garlic and jalapeños. This gives the chicken extra crispiness along with a mild kick of flavor.
Classic Fried Chicken
Did you know that frying chicken in equal parts peanut oil and shortening can lead to some of the crispiest results imaginable?
Calling all beginners who want to make DIY fried chicken. Foodie Jerry’s recipe uses just a few ingredients and is simple to follow.
Oven Fried Chicken
We’d never guess this healthier option wasn’t cooked in the deep fryer. Corn cereal crumbs, crushed crackers and a light spray of olive oil before baking help create crispy results, while yogurt keeps the chicken tender.