How can I reheat fried chicken and make it somewhat crispy again?
Have leftovers from yesterday and it's soggy, of course.
Any way to save it?
the oven. 400 degrees, on a wire rack on cookie sheet, until heated through and crispy, 10, 15 minutes? you could zap it in the micro before to get the meat up to temp, and finish it in the oven. watch it to see that it doesn't get too brown.
What R1 said.
eat it cold, it's delicious
You won't be able to make it crispy again without refrying it. But cold friend chicken is really good.
My mother got me one of those goofy Nu-Wave oven things they sell on TV. She saw them cooking salmon on it, and she knew I ate a lot of salmon. That was pretty much the thought process.
And I have to say, it does cook salmon really well. And it is great for leftovers you don't want to get soggy in the microwave.
And what does that have to do with the price of rice in China, r5?
R5, what is this "goofy Nu-Wave oven thing" you speak of? I'm intrigued. Is it a convection oven?
I have some ice water left over from yesterday. Is it possible to rechill it?
Where's the "You Sound Fat" troll?
[quote]Where's the "You Sound Fat" troll?
Fire Island. Feel free to fill in.
You'll never get it it crispy again because you didn't use Wesson!
The hot oven method works well.
Well, [r6], I was just saying that I use the NuWave to reheat foods I wouldn't reheat in a microwave such as fried chicken.
It's also nice because it doesn't heat up the whole kitchen like the oven would.
Here's a link [r7]
Looks like an ordinary halogen oven to me. What is so 'Nu Wave' about it?
Try putting it in a 350 degree oven inside paper bags... it works best to use the little brown lunch bags, a breast & a wing in a bag or 3 legs to a bag, divvy it up so each bag has about the same amount and put it on a cookie sheet. Paper will allow it to crisp without drying out too much, unlike foil which will sog it out.
Watch out for paper bags in the oven - most of them are made with recycled content, and they catch fire a lot faster than the old-style ones did. I had a great recipe for a crumb-top apple pie that baked inside a paper bag, but I had to quit making it because the thing burst into flames once too often.
Try explaining that to the fire department
[quote]But cold friend chicken is really good.
my cold friends aren't very young, I'd Never consider them chicken!
Don't reheat or refry it. It might make it crispy but you will overcook the meat and it'll be tough.
Cold fried chicken is the worst because the grease congeals. Heat it up in the oven, in a cast iron skillet at about 350 degrees for about 15 minutes. Watch it closely so it doesn't burn.
And I'll never have that recipe again! Oh noooo!
r6 cracked me up!
Jesus, just go back to KFC and buy another bucket. They aren't thatt expensive.
"What is so 'Nu Wave' about it?"
It's also a synthesizer *&* a drum machine
Krylon® makes a spray lacquer called "Re-Crispy Chicken."
Just spray on, let dry, nuke it for 90 seconds, and no one will know it's been lacquered.
Available at HomoDepot.
If your oil is still clean .... heat it to 350-ish .. Then nuke the chicken for 30 Seconds on 80% of you Microwave's power settings to get it hot inside. Then fry your pieces for just a minute or two, watching that it doesn't brown too much. Your guests/family won't know it from new. ENJOY !
love, Pittsburgh BOB
If your microwave has a convection option, you could try that.
I hate reheated chicken, the taste changes, I'd rather eat it cold & to the person that says your guest won't know it's not fresh, I would.
Maybe you ought to burn the chicken a little.
Perfect for chicken salad. Why not move on, OP?
Throw the skin away, cut it into pieces, and make cold chicken salad.
Toss it in the dishwasher and run on low for 10 minutes with a little oil in place of the dishwasher liquid. Crisps perfect every time.