You will agree that there is nothing more delicious than fried chicken with tender meat and crispy, crunchy skin. Unfortunately, storing chicken in the refrigerator will instantly destroy your imagination about the concept of delicious fried chicken! So what if you already buy too much fried chicken? Do you have to force yourself to spend it right then and there? Don't worry, restoring delicious fried chicken that's been stored overnight (or more) in the refrigerator or freezer isn't difficult. By applying the steps below, the cold and mushy fried chicken skin can be instantly crispy and crunchy again, you know! In addition, the texture and taste will be as delicious as fried chicken that just came out of the frying pan!
Step
Method 1 of 3: Warming Fried Chicken in the Oven
Step 1. Set the oven to 190°C
While waiting for the oven to heat up, remove the fried chicken from the refrigerator and arrange each piece of chicken on a flat plate; make sure you leave some space between the chicken pieces and don't pile them up. Let the chicken sit for about half an hour or until the temperature returns to normal.
Use your time as effectively as possible by doing all the preparations while waiting for the oven to heat up (for example, you could start preparing side dishes, setting the table, etc.)
Step 2. Place the chicken pieces on a flat baking sheet
First, make sure you line the pan with aluminum foil so that the chicken doesn't stick to the bottom of the pan while baking. If you want, you can also grease the aluminum foil with a little oil or butter.
Do not roast chicken that is still cold. Be careful, the cold temperature of the chicken can disrupt the process of crunching the skin and reduce the taste of the final product
Step 3. Put the chicken in the oven
Place the baking sheet with the chicken on the center rack of your oven, setting the timer for 10 minutes.
- Some online sources recommend sprinkling each piece of chicken with a little water to prevent the meat from drying out during roasting; but this step is optional because many people don't do it.
- The time to warm up the chicken may vary; however, as an estimate, broil the chicken for at least 10-30 minutes.
Step 4. Make sure you check the condition of the chicken regularly
Be careful, the size of the chicken pieces will determine the roasting time required. In general, larger, thicker cuts of chicken (such as the breast and thighs) require a longer roasting process than those with smaller pieces (such as the wings and thighs). To prevent the smaller chicken from drying out and ending up tough, make sure you check the condition of the chicken every few minutes. If the fried chicken skin looks crispy and the chicken meat is warm enough, it means the chicken is ready to be served.
According to an online source, the wings and thighs take 15-20 minutes to bake, while the breasts and upper thighs take longer, around 20-25 minutes
Step 5. Remove the chicken from the oven and let it sit at room temperature
When the chicken skin looks crispy and the temperature is even, it's a sign that the chicken is ready to eat! Remove the chicken from the oven, arrange on a wire rack, and let it rest for 5-10 minutes before serving. Enjoy!
You shouldn't need to re-season the chicken, as ideally, the taste of the chicken won't change even if it's reheated
Method 2 of 3: Frying It Back
Step 1. Leave the chicken at room temperature
One of the most common methods used to reheat chicken is to re-fry it; especially since this method is effective in producing chicken with crisp, crunchy, golden brown skin. As with the oven heating method, first remove the chicken from the refrigerator and let it sit at room temperature for half an hour or until the temperature is normal. Do the necessary preparations while waiting for the chicken to be ready to fry.
Don't fry cold chicken; Remember, putting cold chicken in hot oil can reduce the temperature of the oil significantly. As a result, your fried chicken skin may not be as crispy as you'd like it to be
Step 2. Heat the oil in a frying pan
When the temperature of the chicken is almost normal, place the skillet on the stove and heat it on high. It's best to use a thick skillet to better trap the temperature. Pour a large amount of oil into the skillet and wait until the oil is really hot (at least make sure the chicken is partially submerged in the oil).
- Do not use olive oil or any other oil with a low boiling point as your chicken may end up bitter or burnt. Instead, use a high-boiling, unflavored oil like canola oil, vegetable oil, or peanut oil.
- If you have a deep fryer, feel free to use it!
Step 3. Fry the chicken for a few minutes
Very carefully, dip each piece of chicken into the oil (preferably using tongs to prevent the oil from splattering). Fry the chicken for 2-3 minutes or until both sides are fully cooked.
Adjust the frying time to your taste. Longer frying time can result in chicken with crisper skin but the risk of producing tough and tough meat when eaten. Don't be afraid to check the condition of your fried chicken regularly
Step 4. Drain the chicken
Once the skin is crispy and crunchy, it's a sign that the chicken is ready to eat. Transfer each chicken piece to a wire rack and let the oil drip off. Remember, this stage is very important to do because the less oil is left, the crisper your fried chicken skin will be. At least, do this step for 3-5 minutes or until there is almost no oil left.
Step 5. Serve and enjoy
With extreme care, remove excess oil (or reuse) once it has cooled down. Enjoy your fried chicken as soon as it's warm enough to eat!
Method 3 of 3: Knowing the Prohibitions of Warming Chicken
Step 1. Do not microwave the chicken
Microwaves are believed to be effective in heating all types of food easily and quickly; but believe me, the tool is the biggest enemy of fried chicken! Why is that? You know that the skin texture of chilled fried chicken is bound to soften, and the microwave doesn't have the ability to restore the crispness. As a result, even though the temperature is warm, your fried chicken will be less delicious because the skin texture is not crispy.
Step 2. If possible, don't use a toaster either
If you have no other choice, feel free to do this method. But remember, the toaster runs the risk of heating the chicken unevenly. As a result, fried chicken will only feel warm on the outside, but still cold on the inside. In addition, most toasters are not able to restore the crispiness of the fried chicken skin.
Step 3. Don't fry it in a little oil on a frying pan
Frying chicken in very little oil is a very bad idea! Most likely, this method will not warm the chicken evenly (mainly because of the uneven shape of the chicken). Even if the heat is evenly distributed, the chicken runs the risk of drying out because most of the fat drips to the bottom of the pan.
Step 4. Do not drain the chicken on paper towels
While paper towels may seem like a good choice for absorbing excess oil, the chicken will come into direct contact with the hot, steamy oil absorbed by the tissue. As a result, the hot oil and steam will re-hydrate the crispy and crunchy skin of the fried chicken, thus making all your efforts in vain.
Step 5. Done
Tips
- You can also apply the 're-fry' method to fried chicken from various fast food restaurants; from now on, no more excuses to throw away your leftover KFC, ok!
- As with any other cooking process involving hot oil, make sure you are always careful when frying the chicken; lest you end up hurting yourself!
