Fried chicken with a serious case of the GBDs, or Golden Brown Deliciousness, is like sunshine
on a cloudy day.
Everyone can appreciate a perfectly fried breast or thigh with a thick and crunchy coating
on the outside.
Not to mention the tender, and juicy meat on the inside.
Whether you've made it yourself with your personal oh-so-secret ingredient or swung
through the KFC drive-thru, fried chicken deserves all the love you have to give.
Should you somehow have any fried chicken leftovers, please don't disrespect them with
shoddy reheating techniques.
I thought I was doing pretty good."
Breading that was once submerged in hot oil and then allowed to cool presents a number
What should be dry and crispy is now saturated and soggy.
Plus, you still need to keep an eye on that meat, which can get tough when reheated.
Dry, stringy, reheated meat is a no-no in any situation.
But there is an ideal approach to reheating fried chicken and it's simpler than you might
First let's talk about what not to do.
Avoid reheating fried chicken in the microwave.
This method is guaranteed to get the job done, but the results will be lackluster.
However, if you're in a pinch and need fried chicken in an instant, the microwave is an
Just don't expect the exterior of your fried chicken to offer that same crunchy satisfaction
as it once did.
Another approach to properly reheating fried chicken is to cover it with foil on a baking
sheet and bake it in the oven.
However, while a foil cover can keep the chicken moist during reheating, it also traps the
heat and creates steam.
This leads to extra soggy fried chicken skin.
However, Allrecipes says that refrying the chicken in a shallow pool of oil yields the
Okay, yes, refrying fried food seems like a great idea, but it's a little too much effort
for our liking.
There is a better way.
The best method for reheating fried chicken is to use the hot, dry heat of your oven — a
400-degree oven, to be exact.
And as soon as you press the button to preheat, be sure to take the chicken out of the fridge.
Letting the chicken come to room temperature before reheating helps to retain moisture
and allows the chicken to heat evenly all the way through.
If you've got the time, give the chicken as much as 30 minutes to an hour at room temp
to ensure any oddly-shaped pieces reheat thoroughly.
When your chicken is ready to go into the oven, set a wire rack inside a baking sheet,
and arrange the chicken on the rack.
The wire rack helps air and heat circulate around the chicken, preventing the bottom
from getting soggy.
The amount of time your fried chicken needs to reheat depends on the size and number of
But, about 15 to 20 minutes is a good ballpark.
When the chicken feels hot and all the scraggly bits of breading are crisp again, you'll know
you've achieved reheated perfection.
But there's an even better way to get those coveted GBDs back.
The air fryer.
Ever since air fryers came on the scene, we've been reveling in low-calorie, low-maintenance,
fried food euphoria.
But, the air fryer's biggest asset might just be its ability to return drab, soggy leftovers
back to their original crisp, golden glory in a short amount of time.
Air fryers work by quickly circulating hot air around your food, similar to the function
of a convection oven.
A minimum temperature of 320 degrees will easily render your food browned and crispy
— yes, even leftovers.
This is how you do it: Preheat your air fryer to 350 degrees and take your chicken out of
the fridge to let the chill come off.
Arrange the chicken in a single layer in the fryer basket and cook it for just four minutes.
At this point, your leftover fried chicken will emerge warm, crispy, and utterly irresistible.
Check out one of our newest videos right here!
Plus, even more Mashed videos about your favorite foods are coming soon.
Subscribe to our YouTube channel and hit the bell so you don't miss a single one.