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Best way to reheat fried chicken

spkspk Jan 16, 2008 03:53 PM

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. othervoice RE: spkspk Jan 16, 2008 04:13 PM

    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. f
      fourunder RE: spkspk Jan 16, 2008 04:14 PM

      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. r
        renov8r RE: spkspk Jan 16, 2008 05:11 PM

        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
          powderhound RE: renov8r Jan 16, 2008 07:58 PM

          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
            jpratherr RE: renov8r Jan 11, 2010 02:30 PM

            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
              Spany2 RE: renov8r Mar 28, 2012 04:40 PM

              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. d
              Dragona72 RE: spkspk Feb 4, 2014 09:52 PM

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

              1 Reply
              1. re: Dragona72
                thimes RE: Dragona72 Feb 5, 2014 06:59 AM

                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. petek RE: spkspk Feb 5, 2014 07:02 AM

                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..

                1. d
                  Dragona72 RE: spkspk Feb 5, 2014 08:58 PM

                  Not a fan of cold chicken :(

                  1. g
                    goodeatsgal RE: spkspk Feb 5, 2014 10:25 PM

                    I don't have a convection oven. I usually microwave the chicken for a minute or two to heat up the inside. Then, I place it on a pan in the toaster oven and bake at 325 for 10-15 minutes to get the skin crispy.

                    1. j
                      justicenow RE: spkspk Feb 5, 2014 10:41 PM

                      A closely related question: Does any company make frozen fried chicken that comes out at least very good?

                      1 Reply
                      1. re: justicenow
                        Dragona72 RE: justicenow Feb 9, 2014 01:14 AM

                        None that I am aware of although I used to work at a bar and grill and they had something from Sysco called honey stung chicken that I liked. (back in the mid 90's)
                        But now that I am quite adept to the industry as a kitchen manager I ordered it this past year and was quite surprised at the quality.The legs and thighs are so small its as though they came off a cornish game hen pretty awful.
                        It sucks when your palate is so damn upscale you can't eat the crap you used to,:(

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