You shouldn't generally need to re-season your chicken — any seasoning in the batter will be preserved. Did you make this recipe? Leave a review. Method 2. Let the chicken come to room temperature. Another great way to get fried chicken back to a delicious crispy, golden-brown consistency is to simply fry it again. As with the oven method above, you'll want to take your chicken out of the refrigerator and let it sit in a safe spot for about half an hour before you start to cook it.
Do any required prep work like setting the table, making side dishes, etc. If you don't let the chicken warm back up, it can affect the frying process. Dropping cold chicken into hot oil will significantly reduce the temperature of the oil for a minute or two, preventing you from giving it a crispy exterior.
Heat frying oil in a heavy pan. When your chicken is nearly at room temperature, set a pan on the stove and turn the burner to high.
Heavier pans like cast iron skillets and dutch ovens are best as they tend to retain heat well. Add plenty of frying oil to the pan and allow it to heat — you want at least enough that the bottoms of your chicken pieces will be submerged.
Don't use olive oil or another oil with a similarly low smoke point, as the smoke can give your chicken a bitter, burnt flavor. Instead, use a high-smoke point oil with a neutral flavor like canola, peanut, or vegetable oil. Fry the chicken pieces for several minutes. Carefully add the chicken pieces to the hot oil a set of tongs can help protect from splashes. Fry the pieces in the oil for about two to three minutes, turning regularly. Feel free to adjust the precise cooking time as you wish.
Longer cooking times will give you a drier, crispier skin, but cooking for too long will eventually dry out the meat itself. Remove and allow to drain. When its skin is dry and crispy, the chicken is done.
Transfer the pieces one by one to a wire rack set over a pan and allow them to drain. This step is crucial — letting the oil drain out will help get the skin even crispier.
It should take about three to five minutes for the chicken to drain completely. Serve and enjoy. Carefully dispose of the excess oil or reuse it after allowing it to cool. Enjoy your chicken as soon as it is cool enough to eat.
Method 3. Don't use the microwave. Microwaves are a quick and convenient way of reheating many foods, but they're terrible for fried chicken. Microwaves do nothing to dry out the soggy skin of cold fried chicken as they cook it. This means that while your final product will be warm, it will generally have a soft, unappealing exterior that simply doesn't compare to the crisp skin of chicken that's been reheated properly.
Avoid toaster ovens when possible. In a pinch, when you don't have any other options, you can try using a toaster oven to reheat fried chicken. However, these can often heat chicken unevenly, leaving you with a piece of meat that's hot on the outside and cold on the inside. Don't sear the chicken in a skillet. Reheating leftover fried chicken is safe, provided that it was fully cooked the first time and was well wrapped and refrigerated promptly within a couple hours after it was originally cooked.
I typically zip-lock my left overs so they do not dry out in the fridge. With KFC chicken I get good results with just a simple 30 second nuke in the microwave. To maximize the shelf life of fried chicken for safety and quality, refrigerate the chicken in shallow airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap.
Properly stored, fried chicken will last for 3 to 4 days in the refrigerator. Chicken is a rich source of protein, however, reheating causes a change in composition of protein. Kentucky Fried Chicken was originally founded in and expanded nationwide starting in Most everyone loves this old favourite. Kentucky Fried Chicken is tender and juicy and a treat to eat.
Cold chicken tastes very good and it is pretty endurable. Chicken is a rich source of protein, however, reheating causes a change in composition of protein. Place a paper towel over the plate to help the chicken avoid getting too soggy; the towel will absorb some of the moisture. Microwave the fried chicken in second intervals until warm , flipping it intermittently. Be careful not to over-do it or the chicken will dry out. Other useful 0.
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