How To Reheat Fried Chicken

Even though fried chicken is best when it’s fresh out of the fryer, you can use a few different methods to reheat it.If you make some common mistakes when cooking fried chicken, it will leave it soft and soggy.You can get your chicken back to being fresh and hot by using an oven or a fryer.

Step 1: While the oven is preheating, let the chicken sit out.

Take your chicken out of the fridge and put it in a container.The pieces should sit on a plate or platter for half an hour.You can use this time to do other prep work.You can prepare side dishes, set the table, and so on if you preheat the oven.

Step 2: The chicken should be placed on the baking sheet.

The chicken pieces should be on the baking sheet.If you want an easier clean-up, line the sheet with aluminum foil first.The final product won’t be hurt by grease on the sheet.Chicken pieces should not be prepared for the oven before the room temperature.Cold meat on the inside can interfere with the “crisping” process going on at the outside of the meat that’s needed to make fried chicken so delicious.

Step 3: The chicken should be put in the oven.

The chicken pieces should be placed in the oven on the center rack.The timer should be set for 10 minutes.Some online sources recommend spraying the pieces of chicken with a small amount of water to prevent them from drying out, while others do not.Plan for at least 10 minutes of cooking time.In the next step, you’ll see that cooking times can vary.

Step 4: The chicken pieces need to be checked frequently.

The only problem with this method is that different pieces of chicken can vary in temperature.Breasts and thighs will heat more slowly than wings and drumsticks, as a general rule.Since you don’t want your smaller pieces to dry out, check them every few minutes.They are done if they are warm all the way through.One online source says it takes about 15-20 minutes to get legs and wings back to their original shape.

Step 5: The chicken should be removed from the oven.

Chicken pieces that are warm all the way to the bone are ready to eat.Take them out of the oven and put them on a wire rack to cool before eating.Enjoy!Any seasoning in the batter will be preserved, so you don’t need to re-season your chicken.

Step 6: The chicken should be brought to a room temperature.

Frying fried chicken again will get it back to a delicious golden brown consistency.You should take your chicken out of the refrigerator and put it in a safe spot for about half an hour before you cook it.Set the table, make side dishes, etc.While you wait.The frying process can be affected if the chicken is not warm back up.Dropping cold chicken into hot oil will reduce the temperature of the oil for a short time, preventing it from being fried.

Step 7: Frying oil can be heated in a pan.

Turn the burner to high when your chicken is close to room temperature.The best cookware for retaining heat is cast iron skillets and dutch ovens.If you want the bottoms of your chicken pieces to be submerged, add plenty of frying oil to the pan.Don’t use olive oil or another oil with a similarly low smoke point, as the smoke can give your chicken a bitter, burnt flavor.Instead, use a high-smoke point oil with a neutral flavor.If you have a deep fryer, you can use it for this method.

Step 8: For a while, Fry the chicken pieces.

A set of tongs can help protect the chicken pieces from splashes.For about two to three minutes, Fry the pieces in the oil.You can adjust the cooking time as you please.Longer cooking times will give you a better skin, but cooking too long will dry out the meat.Don’t be afraid to check the texture of your chicken as it cooks.

Step 9: Allow the drain to drain.

Chicken is done when its skin is dry.Transfer the pieces one by one to a wire rack and allow them to drain.It’s important to let the oil drain out to get the skin even crispier.The chicken should drain completely in about three to five minutes.

Step 10: Enjoy and serve.

After allowing the oil to cool, carefully dispose of the excess oil.It is a good idea to eat your chicken as soon as possible.

Step 11: Don’t use the microwave.

Microwaves are a quick and convenient way to cook many foods, but they’re not good for fried chicken.Microwaves don’t dry out the soggy skin of cold fried chicken.While your final product will be warm, it will generally have a soft, unattractive exterior that doesn’t compare to the crisp skin of chicken that’s been reheated properly.

Step 12: If possible, avoid the ovens.

If you don’t have any other options, you can use a toasting oven to cook fried chicken.These can leave you with a piece of meat that’s hot on the outside and cold inside.The heating power needed to get that important, crisp texture on the outside of the meat is not found in many toaster ovens.

Step 13: Don’t cook the chicken in a skillet.

It’s a bad idea to cook fried chicken in a skillet that isn’t full of oil.It’s more difficult to evenly heat the irregularly-shaped pieces of fried chicken than it is to do it this way.

Step 14: The chicken should not be put on a paper towel.

A stack of paper towels can be a good place to cool reheated fried chicken since they can absorb some of the excess grease.This will keep some of the pieces of chicken in contact with the hot, steamy mixture of oil and liquid that’s draining out of it.Your hard work will be undone by the rehydrated skin that you worked to get.

Step 15: Finished.