Reheat Fried Chicken Without Losing Any of Its Crunch.
Fried chicken is one of those foods that changes me. If this becomes an option for dinner, I’m pretty sure my pupils will grow like a cat’s when it spots prey (but probably a speck of dust). However, I usually only like leather the first night because the residue becomes stretchy and dewy. Luckily, there are two ways to get your fried chicken back to crispiness—and these methods actually leave your fried chicken better than the first day.
Chicken fried in deep fryer
This is the better of the two methods. The crust gets incredibly crispy, so much so that you can hear someone else in the other room eating it, and the cooking time is incredibly fast. Add cold fried chicken to the air fryer, making sure it is on the rack or rack designed for your appliance. Set the machine to air fry at 400°F and let it cook for 10 minutes, turning the chicken halfway through five. It’s just that simple and better than the original. (I’ll tell you why this is soon.)
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Fried chicken cooked in a conventional oven
This oven method is almost as good as an air fryer if you don’t have one. (You should consider getting one, though; I freaking love this stuff.) The leather returns to its original level of crispness—great texture with a little pliability in thin areas—but doesn’t overpower it like it does on air. deep fryer It also takes more than twice as long to reach this point, putting the chicken at risk of drying out. However, it is still much better than microwave cooking.
Place a rack on a baking sheet lined with foil. (Foil makes cleanup easier, but it’s not necessary.) Place cold fried chicken on rack and bake at 400°F for 20 to 25 minutes. Turn the chicken halfway through cooking.
These Methods Will Help You Save Greasy Fried Chicken
Reheating leftover fried chicken in the oven or air fryer may not wow you with innovation, but the real hero is the air fryer rack or rack. In the tests I’ve done, the air fryer wins due to high temperature and air circulation, but both methods resulted in a quarter cup of released grease pooling in the pan or basket. All of the chicken that I resurrected using some kind of grill was still juicy on the inside, but the breading was noticeably less greasy. It’s just better fried chicken.
The whole point of frying anything, from hash browns to corn dogs, is to get the crust cooked through without becoming oily . This is often easier said than done. If the fried chicken is too oily, run the cold leftovers in the air fryer again for 10 minutes. Excess oil will immediately drain and the crust will become perfectly crispy and non-greasy. This is one of the few times leftovers reheat better than the original.