The best way to heat fried chicken is to bake it in an oven at 375°F (190°C) for about 10-15 minutes to maintain its crispiness.
Nothing’s worse than soggy, rubbery leftover fried chicken. You crave that golden crunch, but reheating turns it into a sad, greasy mess. Microwaving ruins the texture, and stovetop methods often dry it out. The right reheating method can restore your fried chicken’s crispy glory. In this guide, we’ll cover the top techniques, including oven, air fryer, and stovetop tricks. For more kitchen hacks, check our food storage guide.
Key Takeaways
- Oven method (375°F for 10-15 mins) delivers even crispiness.
- Air fryer is the fastest way to revive crunch without oil.
- Avoid microwaving—it turns skin rubbery.
- Let chicken rest at room temp for 10 mins before reheating.
1. Oven Method: Best for Even Crispiness
Reheat in oven at 375°F for 10-15 mins to keep crispy. This method mimics the original frying process by circulating hot air around the chicken. Preheat your oven and place the chicken on a wire rack over a baking sheet. This prevents steaming and ensures all sides stay crunchy. For extra crispiness, spritz lightly with oil or butter before heating. According to the USDA, reheating to 165°F ensures food safety.
2. Air Fryer: Fastest Crunch Revival
Air fryers excel at reheating fried foods. Set to 375°F and cook for 3-4 minutes per side. The rapid air circulation crisps the skin while keeping the meat juicy. Avoid overcrowding—space pieces evenly in the basket. Pro tip: Add a teaspoon of water to the drawer to prevent drying. Compared to ovens, air fryers cut reheating time by half.
3. Stovetop Skillet: Crispy + Juicy
Heat 1 tbsp oil in a skillet over medium. Add chicken and cover with a lid for 2 mins to trap steam (keeps meat moist), then uncover and cook 2-3 mins per side to crisp the exterior. This hybrid steaming-frying method works best for bone-in pieces. For extra flavor, add herbs or garlic to the oil.
4. Avoid the Microwave (Unless You’re Desperate)
Microwaves zap moisture into the crust, creating a soggy disaster. If you must use one, wrap chicken in a paper towel to absorb steam and heat in 30-second bursts. Pair with a toaster oven to salvage some crispiness. The FSIS notes that uneven heating in microwaves can leave cold spots.
Comparison Table: Reheating Methods
| Method | Time | Crispiness | Best For |
|---|---|---|---|
| Oven | 10-15 mins | ★★★★★ | Large batches |
| Air Fryer | 6-8 mins | ★★★★☆ | Single servings |
| Skillet | 5-7 mins | ★★★☆☆ | Bone-in pieces |
| Microwave | 2-3 mins | ★☆☆☆☆ | Emergency use |
Final Thoughts
For perfectly reheated fried chicken, the oven and air fryer are unbeatable. Remember to let leftovers reach room temperature first, and always check internal temps with a meat thermometer. Now you’ll never waste another crispy bite!
