How to Reheat Fried Chicken So It’s Crisp, Not Soggy

Who can resist fried chicken? It goes fast at picnics, potlucks, cookouts, and for family dinners. But sometimes you have leftovers, and you need to know how to reheat fried chicken. Any leftover fried food can be a challenge to reheat because much of the appeal of fried foods lies in the crispy, crunchy texture of their coating—and that can be lost when the food is reheated. We spoke to two chefs to find out the methods they prefer to ensure reheated fried chicken tastes almost as delicious as it was when it was first cooked.

The Difficulty of Reheating Fried Chicken

Fried chicken can be difficult to reheat successfully because you need to balance keeping the meat moist and flavorful while keeping the outer layer crunchy. But a few hours after it was cooked, the coating inevitably takes on some of the moisture of the chicken, which can make it feel soggy and greasy and make it harder to reheat successfully.

Is It Safe to Reheat Fried Chicken?

Yes, it is safe to reheat fried chicken, but it must have been cooked and cooled properly the first time around, says Melodie Beal, chef and head of culinary development at Amazon Fresh. Chicken should always be cooked to an internal temperature of at least 165 degrees Fahrenheit. If have leftover fried chicken, let it come to room temperature before packaging it in a container and transferring it to the refrigerator.

How to Reheat Fried Chicken in the Air Fryer

Air fryers work like a convection oven, so reheating chicken in the air fryer is similar to reheating it in the oven—but much easier. It is the favorite method of Kevin Mitchell, chef instructor and program ambassador, The Culinary Institute of Charleston at Trident Technical College. "The hot air circulation in the fryer will maintain the crunch," he says. We also like using the air fryer rather than turning on the oven to reheat a few pieces of chicken.

1. Lay chicken in a single layer on the rack in the air fryer; let it come to room temperature on the countertop before reheating. (Do not overcrowd the air fryer as that will impede the air circulation and prevent the coating from crisping.)
2. Heat the air fryer to 375 degrees Fahrenheit and reheat the chicken for 5 to 8 minutes.
3. Remove the chicken from the air fryer when it is fully crisped, but don't let it get too deeply browned.
   

How to Reheat Fried Chicken in the Oven

The oven method is another we recommend. It is good for maintaining moist meat and a crispy outer coating if you don't have an air fryer. Mitchell recommends using an oven-safe rack set on a rimmed baking sheet; the oven rack allows air to circulate from all sides, ensuring that the bottom of the chicken will get just as crispy as the top. 

1. Preheat oven to 400 degrees Fahrenheit.
2. Set an oven rack inside a rimmed baking sheet. Lay the fried chicken pieces in a single layer on the rack.
3. Let the chicken sit for 20 to 30 minutes to come to room temperature.
4. Place the chicken in the oven to reheat, 10 to 15 minutes, or until it is thoroughly cooked inside and out without being too deeply browned. 

How to Reheat Fried Chicken on the Stovetop

This method is the quickest, so you'll need to be careful to prevent the chicken from overcooking and drying out, Mitchell says. That's why this method is our third choice. 

1. Remove chicken from the refrigerator and let it come to room temperature on a kitchen rack. 
2. Add fry oil to a heavy-duty stock pot or Dutch oven; heat it to about 350 degrees Fahrenheit—or until you see oil shimmering with small bubbles rising to the surface.
3. Slowly add chicken to oil—do not overcrowd the pan—and let it cook for 3-5 minutes, until crisp and heated through. 
   

Don't Use the Microwave

Our experts don’t recommend using the microwave to reheat fried chicken. "Have you ever tried to reheat a sandwich in the microwave? The bread becomes dry and can burn; this happens to fried chicken as well," explains Mitchell. And, when you try to reheat fried chicken in a container in the microwave, steam gets trapped in the container, which will also lead to soggy breading.  

This is because the microwave works by heating the moisture in a food, says Beal. So with fried chicken, it dries out the juices in the chicken while simultaneously toughening up the coating. This means the microwave delivers the exact opposite of the results you want. 

Storing Fried Chicken You Will Reheat Later

Planning ahead will help you reheat fried chicken more successfully.

• When you make fried chicken, set aside the smaller pieces—like wings, tenders, and drumsticks. These are much better to save for reheating than larger pieces because they will heat up faster and more evenly.
• Always let fried chicken cool to room temperature before refrigerating. Beal says this should take about an hour. Place it in an airtight container once it is thoroughly cooled.
• If you have a lot of leftover fried chicken, try Beal's technique for wrapping it to store: Place a few pieces on the edge of a long strip of foil, taking care not to overlap them. Then, wrap the edge of the foil over those pieces before placing several more pieces on the overlapped foil. The technique is like rolling a beach towel, she says. Keep on rolling, inserting a few pieces at a time so each layer is protected with foil and not squished. 
• Fried chicken will stay fresh for several days in the refrigerator, Mitchell says, so you do not need to reheat it the next day.

3 Tips for Reheating Fried Chicken

• Brine it: Since reheating chicken can cause it to dry out, Mitchell suggests starting by brining the chicken before frying it. "Brining improves the flavor and texture of the chicken. The salt in your brine traps the natural moisture that evaporates when it is fried." Try Martha's Buttermilk Fried Chicken, which calls for a salt brine and a buttermilk marinade.
• Don't reheat straight from the fridge: Always allow the chicken to come to room temperature before reheating. This will allow the inside to cook thoroughly without letting the outer crust get too darkly browned.
• Never crowd: Make sure your skillet, sheet pan, or air fryer is not overcrowded. This is necessary so that the hot air (or oil) can circulate effectively and crisp the chicken on all sides.