The Best Methods to Reheat KFC Chicken and Your Favorite Sides

You’ve got leftover KFC, and you want that crispy, juicy, fresh-from-the-bucket magic back.

The problem? Most people nuke it in the microwave and end up with soggy skin, rubbery meat, and instant food regret.

Here’s why: not all reheating methods are created equal, and with KFC, there’s an extra twist. It’s pressure fried, which locks in moisture and crispness most fried chicken doesn’t. Reheat it wrong and the crust turns soggy from trapped steam, while the meat dries out from uneven heat.

In this guide, I’ll show you exactly how to bring KFC back to life, whether you’re using an oven, air fryer, stovetop, or (yes) even a microwave, including:

• The best method for keeping the breading crispy
• The exact time and temperature for each approach
• The #1 mistake that ruins reheated KFC

Let’s dig in.

The Best Ways to Reheat KFC Chicken

It’s not reheating that ruins KFC, it’s the method. Here’s how to do it right.

The Oven (Your New Best Friend for Perfect Results)

Through some early trial, error, and a few tragic results, I’ve found the oven is the most reliable way to get leftover KFC tasting close to fresh.

Here’s exactly how I do it:

• Step 1: Take the chicken out of the fridge and let it sit 10–15 minutes. Reheating straight from cold shocks the meat, which can make it tough.

• Step 2: Preheat your oven to 350°F (175°C) — this takes about 5–10 minutes. I’ve tested hotter temps (375°F–400°F), but they tend to crisp the skin too quickly and leave the inside cold. Lower heat warms it through without drying it out (source).

• Step 3: Place the chicken on a wire rack over a baking sheet. This lets hot air circulate underneath so the bottom stays crisp. No rack? Improvise, I’ve used chopsticks as a makeshift rack in a pinch.

• Step 4: Give each piece space. Crowding traps steam, and steam equals soggy breading.

• Step 5: Bake for 15–20 minutes until the skin is sizzling, the coating feels firm, and the inside reaches 165°F (74°C). No thermometer? Slice into the thickest piece — the meat should be steaming hot all the way through.

My Thoughts: It’s not the fastest method, but if you want chicken that rivals fresh KFC, this is your golden ticket.

Air Fryer (My Go-To for Speed & Crunch)

I’ll be honest, this is my default. It’s quick, low-effort, and gets extra crispy KFC dangerously close to fresh.

Here are the steps:

1. Let chicken sit at room temp for 10–15 minutes for even reheating.
2. Preheat air fryer to 375°F (190°C) — about 3–5 minutes.
3. Arrange pieces in a single layer with space between. Overcrowding traps steam and softens the crust.
4. Heat for 5–7 minutes, flipping halfway, until coating is crisp and inside reaches 165°F (74°C).
5. For extra crunch, give the chicken a light oil spray before cooking.

If you like visuals, this video basically shows you how to get the KFC done in the air fyer.

My final thoughts: Quicker than the oven, easier cleanup, and the crisp is almost identical.

Microwave (Not Recommended… But Life Happens)

Sigh. After seeing the light, I know the microwave is the least friendly way to reheat fried chicken. But hey… life happens.

If it’s your only option, here’s how to get the best possible result.

Here are the steps:

1. Place chicken on a microwave-safe plate lined with a paper towel (absorbs excess moisture).
2. Cover loosely with another paper towel to trap some steam but keep splatter down.
3. Microwave on medium power for 30 seconds at a time, checking between bursts.
4. Stop when the inside reaches 165°F (74°C) — usually 1½–2 minutes total for one or two pieces.
5. Optional: After microwaving, give it 2–3 minutes in a toaster oven or air fryer to re-crisp the coating.

My final thoughts: On its own, the microwave leaves KFC soft and a little sad. But if it’s your only option, use short bursts and finish with a quick blast of dry heat to save some crunch.

How to Reheat KFC Sides

You can’t talk about KFC without mentioning those glorious sides. Here’s how to show them some respect:

• Leftover KFC fries – Air fry at 400°F (205°C) for 5–7 minutes or bake until hot and crisp. Dry heat is the secret to reviving that just-cooked crunch.

• KFC biscuits – Warm in the oven at 350°F (175°C) for 5–7 minutes to keep them soft and flaky. For a buttery upgrade, brush them with melted butter before warming.

• KFC pot pie – Bake at 350°F (175°C) for about 20 minutes to keep the crust flaky and the filling hot.

• Leftover KFC mashed potatoes – Microwave in short 10 second bursts, stirring between intervals for even heat.

• KFC Gravy: Reheat gravy gently on the stove over low heat, stirring constantly to keep it smooth and avoid lumps.

Quick Reference Table: Best Methods for KFC Sides

Tips for Reheating KFC Like a Pro

• Take off the chill – Let chicken sit at room temp for 10–15 mins so it heats evenly.
• Know the 2-hour rule – If it’s been at room temp more than 2 hours (1 hour in hot weather), skip reheating,  bacteria love the “danger zone” (40°F–140°F).
• Aim for 165°F (74°C) – That’s the USDA safe temp and the juicy sweet spot.
• Brush or spritz – Lightly coat with oil or a quick mist of water before heating for moisture without sogginess.
• Finish hot for crunch – Use a quick blast of high heat (oven or air fryer) at the end for Extra Crispy-style texture.
• No microwave for crust – Unless you’re OK with soft breading, it’s great for sides, not chicken.
• Reheat once, eat once – Don’t reheat the same piece twice.