The best way to heat up fried chicken is to use an oven at 375°F (190°C) for about 10-15 minutes to restore crispiness without drying it out.
Nothing’s worse than biting into leftover fried chicken only to find a soggy crust and dry meat. Microwaving ruins the texture, and reheating it wrong can turn your crispy delight into a greasy mess. The right reheating method can restore that golden crunch and juicy tenderness. In this guide, we’ll cover the top techniques, including oven, air fryer, and stovetop tricks. For more kitchen hacks, check out our food storage guide.
Key Takeaways
- Oven method (375°F for 10-15 mins) preserves crispiness best.
- Air fryer delivers fast results with minimal oil.
- Avoid microwaving—it turns chicken rubbery.
- Let chicken reach room temperature first for even heating.
1. Reheat Fried Chicken in the Oven (Best for Crispiness)
Reheat in oven at 375°F for 10-15 mins to keep crispy. This method evenly warms the chicken while maintaining its crunchy coating. Preheat your oven and place the chicken on a wire rack over a baking sheet to allow airflow. For extra crispiness, spritz lightly with oil or butter. Avoid overcrowding—space pieces evenly. Check internal temperature with a meat thermometer; it should reach 165°F. Pro tip: Add a splash of broth to the tray to prevent drying.
2. Air Fryer Method (Fastest & Healthier)
Air fryers revive fried chicken in minutes with little oil. Set to 375°F and cook for 3-5 minutes per side. The circulating hot air crisps the skin while keeping the meat moist. For best results:
- Arrange chicken in a single layer.
- Flip halfway through.
- Spritz with oil if the coating looks dry.
According to a Healthline study, air frying reduces fat content by up to 80% compared to deep-frying.
3. Skillet Reheating (Good for Small Batches)
Pan-frying brings back the original crunch. Heat 1-2 tbsp of oil in a skillet over medium heat. Add chicken and cover with a lid to trap steam, ensuring the inside heats through. Cook for 3-4 minutes per side, then uncover to crisp the exterior. Drain on paper towels to remove excess grease. This method works best for smaller pieces like wings or tenders.
4. Avoid the Microwave (Unless You’re Desperate)
Microwaving is the quickest but worst option—it turns the crust soggy and dries out the meat. If you must, place chicken on a microwave-safe rack, cover with a damp paper towel, and heat at 50% power in 30-second intervals. Pair it with a toasted bread trick to absorb moisture.
Comparison Table: Fried Chicken Reheating Methods
| Method | Time | Crispiness | Best For |
|---|---|---|---|
| Oven | 10-15 mins | ★★★★★ | Large batches |
| Air Fryer | 6-8 mins | ★★★★☆ | Speed & health |
| Skillet | 6-8 mins | ★★★☆☆ | Small portions |
| Microwave | 1-2 mins | ★☆☆☆☆ | Emergency use |
5. Pro Tips for Extra Crispy Results
- Pat dry leftover chicken with paper towels to remove moisture.
- Use a wire rack to prevent steaming.
- Add a cornstarch dusting before reheating for extra crunch.
- Serve immediately—fried chicken tastes best fresh out of the heat.
With these methods, your leftover fried chicken will taste nearly as good as fresh. Stick to the oven or air fryer for guaranteed crispiness, and never settle for soggy skin again. Hungry for more? Explore our crispy chicken recipes for your next meal!
