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Best way to reheat fried chicken

In the oven, I'm sure, but for how long and at what temp to ensure a crispy skin without drying out the meat?

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  1. Nothing worse then overcooked, soggy chicken. I usually cover in foil and cook at 375 for about 20 minutes. But make sure the oven is hot when you put the chicken in.

    1. It all comes down to time and patience. If you pull it out of the fridge cold and heat at 325*....you could have inconsistent temperature of the chicken pieces....hot outside, cool inside.....breasts take longer than thighs, thighs take longer than legs and legs take longer than wings.......it's a wonder why so many eat it cold.......taste and lack of patience.

      When I have time, I pull it out of the fridge for an hour to warm......preheat the oven to 225*.....place in the oven till hot and crispy.....25 minutes time in the oven usually does it......and it is never dry.......if grease is a problem.....reheat on an old brown paper bag or napkins. It will not burn or catch fire.

      1. If you have a convection oven you'll wonder how you ever reheated fried chicken without one. The more powerful the fan the better. It REALLY crisps up the crust impressively. Out of the fridge, into the oven at 325, and on the table in about 10-12 minutes.

        3 Replies
        1. re: renov8r

          I have to give a crisp, golden endorsement to the convection suggestion. Reheated fried chicken at home used to be a sad reminder of what could have been...not anymore! I always go from refrigerator, straight to oven and then nirvana.

          1. re: renov8r

            Thank you so much. I've tried for years and the best I could do was 20 minutes at 365. Never thought about the convection oven. It worked perfectly.

            1. re: renov8r

              OMG I've been trying to figure out how to do this for years. This was brilliant. The chicken was crisp and fabulous
              Thank You!!

            2. So what do you do if you don't have a convection oven??

              1 Reply
              1. re: Dragona72

                without a convection oven you'll just have to eat soggy chicken - ;)

                before i had a convection oven I reheated like fourunder suggested above - 225 for about 25 minutes. If that doesn't get the crust crispy enough during the reheat you can always do a short run under the broiler after it is reheated but beware, it can burn quickly - but at least you'll get some crispy bits.

              2. Don't bother..eat it cold so good.. :)

                ooops..just noticed how old this post was,I'm sure the chicken's all gone by now..