We’ve all been there. You made (or ordered) more chicken for dinner than you could handle, and now it’s chilling in the fridge. The problem? Reheating pieces of chicken can be tricky. It’s too easy to zap cold chicken into something tough and dry if you don’t approach it the right way. Whether it’s fried, grilled, or baked, the cooking method you use makes all the difference. Let’s break down how to get the most out of your leftovers.
Start here: Pro Tips
- Don’t overheat the chicken leftovers. Always aim for an internal temperature of 165°F.
- Rest your chicken. Let reheated chicken rest for a few minutes before cutting or serving to allow the juices to redistribute.
- Repurpose leftovers. Use reheated chicken in wraps, salads, tacos, or pasta to give it new life.
Reheating Fried Chicken
When it comes to fried chicken, the challenge is reheating it without turning the crispy crust soggy. The secret is using dry heat to maintain that crispy coating while warming the moist meat.
- Preheat your oven to 375°F. You need a higher temperature to get the breading on the chicken crisp.
- Use a wire rack. Place the chicken on a wire rack over a baking sheet to keep air circulating around the pieces.
- Heat for 15-20 minutes. Check that the internal temperature reaches 165°F.
Quick Tip: If you’re short on time, an air fryer is amazing for fried chicken. Heat it at 375°F for 5-6 minutes in a single layer to get that chicken crispy and juicy.
Reheating Grilled Chicken
Grilled chicken is all about retaining that smoky, charred chicken flavor without drying out the chicken during reheating. The stovetop or conventional oven is your best bet.
- Oven Method: Preheat to 325°F. Place a bowl with the grilled chicken in oven with a splash of chicken broth or water, cover with aluminum foil, and heat for 20-25 minutes.
- Stovetop Method: Warm in a covered skillet with a bit of chicken broth or sauce over medium heat for 5-7 minutes, flipping occasionally.
If you want to refresh the grill marks, throw the chicken on a hot grill for a minute or two at the end.
Reheating Baked Chicken
Baked chicken, whether it’s a simple roasted piece or smothered in sauce, tends to reheat well with some added moisture to keep the chicken moist. The oven is your go-to, but the microwave can also work for saucy pieces.
- Oven Method: Preheat to 325°F. Add the cold chicken pieces and bit of broth or sauce to a baking dish, cover tightly with foil, and heat for 20-25 minutes. For baked chicken with crispy skin, broil it for 2-3 minutes at the end to crisp it back up.
- Microwave Method: Place the chicken in a microwave-safe dish, cover with a damp paper towel, and heat on medium power in 30-second bursts, flipping occasionally.
FAQ
What’s the best way to reheat chicken wings?
For crispiest skin on wings, the oven or air fryer is ideal. Preheat to 375°F and heat for 10-15 minutes (cooking time may vary). Toss in fresh sauce after reheating to bring back the extra flavor.
Does the reheating method change for breaded vs. unbreaded chicken?
Yes. Breaded chicken like chicken nuggets, tenders, or fried drumsticks benefits from dry heat (oven or air fryer) to keep it crispy. Unbreaded chicken needs added moisture during reheating to stay tender.
Can I reheat chicken multiple times?
It’s best to reheat chicken only once. Repeated reheating increases the risk of drying it out and can also lead to bacterial growth if not handled properly.
