There’s nothing worse than looking forward to leftover fried chicken, only to end up with something soggy or bone-dry.
The good news is you can bring it back to life so it’s crispy on the outside and juicy inside, almost as good as when it was first cooked. Here are five reliable ways to do it, so you can enjoy every last piece without disappointment.
These tips are based on our team’s experience over the years.
Should You Reheat Fried Chicken?
You’re safe to reheat fried chicken as long as it’s been stored properly in the fridge and heated through until piping hot. With the right method, it can be just as enjoyable the next day, keeping its crisp coating and juicy interior.
The trick is steering clear of reheating techniques that leave it soggy or dried out, so you get as close as possible to that fresh-from-the-fryer taste.
1. Reheating In The Oven
The oven is a safe bet for keeping that lovely crunch. Preheat to around 190°C (fan 170°C), place the chicken on a wire rack over a baking tray, and heat for 15–20 minutes.
The wire rack lets hot air circulate, so the coating stays crisp. This method works well for larger pieces, like thighs or drumsticks, because it heats them evenly without drying out the meat.
2. Reheating In The Air Fryer
If you have an air fryer, this is a quick and effective way to get your chicken hot and crunchy. Set it to about 180°C and cook for 4-6 minutes, turning halfway through.
The circulating hot air mimics deep-frying, so you get that golden texture without extra oil. It’s especially handy if you’re only reheating a couple of pieces.
3. Reheating On The Hob
A shallow fry on the hob can give you the closest result to freshly cooked chicken. Heat a small amount of oil in a frying pan over a medium heat, then reheat the chicken for a few minutes on each side.
Keep an eye on it: you want the coating crisp but not burnt, and the inside properly hot. This method adds a little extra oil, but it’s worth it for that just-fried taste.
4. Reheating Under The Grill
Using the grill (broiler) can restore the crispness quickly. Set it to a medium–high heat, place the chicken on a rack, and grill for about 5 minutes, flipping once.
It’s fast, but be careful not to overdo it. The coating can burn before the inside heats through if you’re not watching closely.
5. Reheating With A Microwave-Oven Combo
The microwave alone isn’t great for fried chicken because it makes the coating go limp. But if you microwave it briefly to warm the inside (about 30-45 seconds for smaller pieces), then finish in a hot oven for 5-10 minutes, you get the best of both worlds.
This is a good choice when you’re in a hurry but still want some crunch.
Why It’s Worth Doing Right
Reheating fried chicken properly keeps the texture and flavour you loved the first time round. Done well, leftovers taste fresh, the coating stays crisp, and the meat stays juicy, making “day two” chicken something to look forward to.
