The Best Way to Reheat Fried Chicken (From Someone Who’s Done It Hundreds of Times)

STOP! If you want to know how to reheat fried chicken, then you are definitely in the right place.

On this page, you will learn about the 4 best methods you can use to perfectly warm up leftover fried chicken.

I have used these methods personally and have had amazing results, each and every time.

With that said, let us jump right into it.

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How to Reheat Fried Chicken Based on What You Have

Below are the best methods I’ve tested, dozens of times over the years. Whether you have an oven, air fryer, skillet, or just a microwave, one of these will bring your fried chicken back to life.

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If You Have an Air Fryer

(Fast, clean, and perfect for one or two pieces from last night’s dinner)
Reheatability: ★★★★☆

I put this first, not because it’s the best, but because everyone’s seem to got an air fryer these days. It’s basically a small convection oven that uses turbo-charged air to crisp food fast. That blast of heat works wonders on fried chicken, especially when you just want to bring a couple of pieces back to life.

It’s quick, it’s satisfying, and it gets about 90% of the way back to “freshly fried.” The only reason it doesn’t earn a perfect score? That same fast-moving air that crisps the crust can also dry out the meat if you go even a minute too long. Great for speed and crunch, but not foolproof — you’ve got to keep an eye on it.

How to Do It:

1. Preheat to 375°F for 3–5 minutes.
2. Give each piece space — no stacking.
3. Reheat for 6–8 minutes, flipping halfway through.
4. Stop once it smells toasty and sounds crisp, not hissing.

Pro Habit: Lightly mist the chicken with oil before starting. It revives aroma and helps the crust re-fry instead of just drying out.

What to Expect:

• Crunch: 🔥🔥🔥
• Ease: Low effort
• Drawback: Can dry out meat or cook unevenly on thicker cuts.

You Might Like: Guide to Reheating Fried Fish

If You Have an Oven

(Best for bigger batches and the most “fresh from the fryer” results)
Reheatability: ★★★★★

If you’ve got time and a real oven, this is your best bet, hands down. Think of it as the air fryer’s calmer, more forgiving cousin. The oven’s larger space and slower heat mean you can revive several pieces at once without scorching the meat or softening the crust.

How to Do It:

1. Let the chicken sit out for 10–15 minutes to lose the fridge chill.
2. Preheat your oven to 275°F and warm the chicken for 8–10 minutes.
3. Then crank it up to 425°F for 5–6 minutes to bring back the crunch.
4. Use a wire rack over a sheet pan, or fake one with foil balls or jar lids.

Pro Habit: Sprinkle a little salt or drizzle hot honey right after it comes out. The warm crust grabs the flavor beautifully.

What to Expect:

• Crunch: 🔥🔥🔥🔥🔥
• Ease: Medium effort
• Drawback: Slower, but worth every minute.

If You Have a Skillet

(Old-school flavor and control, one pan at a time)
Reheatability: ★★★★☆

This is the closest you’ll get to “freshly fried” without actually breaking out the deep fryer. You’re not refrying it, you’re re-crisping it. A little oil, a little heat, and the crust wakes up like it remembers what it used to be.

How to Do It:

1. Add about a tablespoon of neutral oil (like canola, vegetable, or grapeseed) to a skillet and heat over medium.
2. Place the chicken in and cover for 2 minutes to gently warm the inside.
3. Uncover and flip each piece, crisping both sides for 2–3 minutes until golden and loud.
4. Rest on paper towels or chopsticks so air can circulate underneath.

Pro Habit: Tilt the pan slightly and let the oil pool, crisp the edges in that shallow pocket. It’s a tiny move that makes it taste freshly fried again.

What to Expect:

• Crunch: 🔥🔥🔥🔥
• Ease: Moderate effort
• Drawback: A bit messy and not ideal for big batches.

If You Have a Microwave (or You’re at Work)

(For when you just need it hot and edible, not perfect)
Reheatability: ★★☆☆☆

Let’s be honest, this isn’t ideal, but sometimes it’s all you’ve got. The microwave will warm your fried chicken, sure, but it won’t bring back that crispy exterior. That’s just how it works: microwaves heat food by exciting moisture, which turns steam inward, great for soup, terrible for crust.

The result? Hot chicken, soft shell. Manage your expectations. It’ll taste fine if you’re just hungry, but if you’re after crunch, use one of the other methods.

How to Do It:

1. Microwave on 30–40% power for 45 seconds to 1 minute, just to take the chill off.
2. If possible, finish in a toaster oven for 4–5 minutes to add a bit of texture.
3. No toaster? Eat it while it’s still warm, it only gets soggier as it cools.

Pro Habit: Re-season right after microwaving. A pinch of salt, drizzle of hot sauce, or even lemon juice wakes the flavor back up.

What to Expect:

• Crunch: 🔥🔥
• Ease: Super easy
• Drawback: Soft exterior, this is about warmth, not texture.

Why Fried Chicken Loses Its Crunch

The crunch of fried chicken starts to fade the moment it cools. As it rests, steam from the hot meat pushes outward, soaking into the breading and making it heavy and limp. Refrigeration only speeds this up, cold air forces that moisture to condense, sealing the crust’s fate by the next day.

Cold fried food. Yum😑

— Carolyn Hedges (@clevergalCA) November 20, 2023

That’s why leftover fried food always feels the same: greasy crust, dull texture, no sharp snap. The flavor’s still there, but the contrast between crisp shell and tender meat is gone.

The trick to reviving it isn’t high heat, it’s balance. Warm the inside gently first, then give the crust a final blast to dry out and bring the crunch back.

The Seven Reheating Habits That Actually Matter

Over hundreds of reheats, these small habits have proven more important than any temperature or timer setting.

• Let it rest: Two minutes off the heat firms the crust and keeps the meat juicy.
• Let it warm before you heat it: Cold chicken steams itself soggy. Ten minutes on the counter helps it reheat evenly.
• Always give it air: Keep it lifted, on a rack, foil balls, or chopsticks, so moisture escapes.
• Warm first, then crisp: Low heat wakes it up; high heat brings the crunch back.
• Don’t crowd the pan: Steam kills crust. Reheat in batches if you have to.
• Use your senses: When it smells nutty and sounds crisp, it’s ready.
• Finish strong: Salt, honey, cayenne, or vinegar, small touches make it taste fresh again.

The Truth About Cold Fried Chicken

So we’ve gone through every way to bring fried chicken back to life, oven, air fryer, skillet, even the sad desk microwave.
But here’s the truth: sometimes you don’t reheat it at all.

Cold fried chicken is its own reward.
When it’s chilled, the flavor deepens, the crust softens just enough to cling to the meat, and the fat firms up into something strangely satisfying. It’s not crispy, it’s comforting. The kind of bite that tastes like last night’s good decision.

It’s best eaten straight from the fridge, maybe with pickles or hot sauce. Or tucked between slices of bread with mayo and lettuce, no heat needed.

This isn’t about reheating technique, it’s about acceptance. You’ve done the work. You fried it, you saved it, and now you’re just enjoying it in a new form.

Sometimes the best way to reheat fried chicken… is not to.

The Takeaway

After hundreds of reheats, I’ve learned it’s not about temperature, it’s about attention. The storage, the patience, the little habits that make leftovers worth eating again.

Fried chicken taught me that lesson, but it applies to almost anything you reheat. You can find more quick, tested guides in my Hub for Reheating Food.

Tried something that actually works? Or do you swear by cold fried chicken straight from the fridge? Drop your thoughts, I’d love to hear them.