Marianne Martinez
Leftover chicken is a versatile and cost-efficient meal, but reheating it can be tricky. The main challenge is avoiding dry chicken, which can occur when using direct heat from a stove or frying pan. To prevent this, it's recommended to use a non-stick pan with some water, oil, butter, or chicken broth to create steam and add moisture to the meat. An oven can also be used to reheat chicken, with the added benefit of crispy skin, but this method takes longer. For those seeking convenience, a microwave can be used, but there is a risk of overcooking the meat and making it rubbery. Ultimately, there is no single right or wrong way to reheat chicken, and the best method depends on personal preference and the type of leftovers.
| Characteristics | Values |
|---|---|
| Can you reheat chicken in a pan? | Yes, but it is not recommended for boneless chicken as it can dry out the meat. |
| Best ways to reheat chicken | In the oven, on the stove, in the microwave, in an air fryer |
| Oven temperature | 350°F or 400°F |
| Oven time | 20-25 minutes at 350°F or 15 minutes at 400°F |
| Air fryer temperature | 360°F or 375°F |
| Air fryer time | 5 minutes |
| Pan heat | Medium |
| Pan time | 3 minutes per side |
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What You'll Learn
Using an oven
Reheating chicken in the oven is a great method for bone-in or breaded chicken leftovers. It is also a good option for larger pieces of chicken, as the radial heat can warm them evenly from all angles.
To reheat chicken in an oven, first, preheat the oven to 350°F. Then, take the chicken out of the fridge and let it come to room temperature. Place the chicken pieces in a single layer on a wire rack fitted over a baking sheet. This setup allows the hot air in the oven to circulate all around the chicken. Add water or chicken broth to the baking dish. The liquid will create steam and help add moisture to the meat. Cover the dish with tinfoil to trap the liquid and steam in the dish. Transfer the chicken to the oven and reheat until the internal temperature of the chicken reaches 165°F. Use an instant-read thermometer to check the temperature.
The oven method is not ideal for achieving crispy skin on the chicken. If you want to crisp up the skin, transfer the chicken to a broiler-safe pan and broil until browned and crisp on top.
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Using a stove
Reheating chicken in a pan on the stove is a quick and easy method, but if it's not done right, the chicken can dry out fast. To avoid this, it's important to prepare your chicken before reheating it.
Firstly, take your leftover chicken out of the fridge and let it rest at room temperature for around 30 minutes. If you're working with a boneless breast, slice it into one-inch-thick pieces to speed up the reheating process without drying out the meat. For bone-in thighs, remove the flesh from the bone and check for any cartilage.
Next, grab a skillet or a non-stick pan and add enough water to cover the bottom. Set the stove to medium heat and wait for the water to start simmering. Then, add your chicken to the pan and lower the heat. Gently stir the chicken to prevent it from sticking to the pan and cook it until it reaches an internal temperature of 165°F.
If you want to add some extra flavour to your chicken, you can substitute the water with oil, butter, or chicken broth. Just be careful not to let the pan get too hot, as intense heat will dry out the chicken.
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Using an air fryer
Reheating chicken in an air fryer is a convenient option for retaining its juicy texture and flavour. Here is a step-by-step guide on how to reheat chicken in an air fryer:
Firstly, if your chicken is in the fridge, let it sit at room temperature for about 10 minutes to take off the chill. This helps it reheat more evenly. You can then choose to brush the chicken with a little oil or use a cooking spray to help bring out the crispiness.
Next, preheat the air fryer. Some sources suggest preheating at 375°F for about 5 minutes, while others suggest 380°F for 4-5 minutes. However, one source notes that they don't find it necessary to preheat the air fryer for this purpose, as the already-cooked chicken could dry out.
Once preheated, place the chicken into the air fryer tray or basket in a single layer. If your chicken is coated with sauce or breadcrumbs, place it on parchment paper in the basket to prevent sticking. Heat the chicken for about 4 minutes, shaking the tray halfway through.
After 4 minutes, start checking the internal temperature of the chicken using a meat thermometer. It should register at least 165°F (74°C) to ensure it's thoroughly reheated and safe to eat, according to USDA guidelines. If you prefer your chicken to be crispier, you can increase the temperature to 400°F (200°C) for the last minute of cooking time, but be careful not to overcook it.
The time needed to reheat chicken in an air fryer can vary depending on factors such as the thickness of the chicken, the starting temperature, and the model of the air fryer. It's important to note that you should only reheat chicken via air frying once to minimise the risk of bacterial contamination.
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Using a microwave
Although it is possible to reheat chicken in the microwave, many sources advise against it. According to Jacob Tuell, PhD, assistant professor at Northwest Missouri State University, the microwaves cause the water molecules in the meat to vibrate, producing heat. Chicken is composed of 70-75% water and 20-25% protein. The microwaves' effect on the water molecules can result in a rubbery texture, and changes to the proteins can alter the taste.
If you do decide to reheat chicken in the microwave, there are some tips that might help you avoid a dry, rubbery texture. Firstly, cut the chicken into smaller, equally sized portions. This will help the chicken to heat up evenly, as microwaves struggle to penetrate thick layers of food, which can result in uneven temperatures and the growth of bacteria.
Sprinkle water onto the chicken before microwaving it. The water will create steam, preventing the meat from drying out. You can also cover the chicken with a damp paper towel or microwave-safe plastic wrap.
Microwave the chicken in short bursts, checking it regularly to prevent overcooking. A good starting point is to microwave it for one minute on full power, then continue in 30-second intervals until the internal temperature reaches 165°F.
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Preventing chicken from drying out
Chicken is a versatile meat that can be cooked in a variety of ways. However, it has a reputation for drying out and becoming chewy and tough when overcooked. Here are some tips to prevent chicken from drying out when cooking it in a pan:
Choose Chicken Thighs or Legs Over Breasts
Chicken breasts are leaner and have less fat content than chicken thighs and legs. The higher fat content in dark meat like thighs and legs results in more tender chicken that can be cooked to a higher temperature without drying out. Chicken thighs are practically foolproof and it's nearly impossible to cook them to be dry.
Use a Weighted Object
A common technique in Italian cooking is to use a weighted object, such as a brick or cast-iron pan, wrapped in foil. This keeps the chicken breast flat against the grill or pan, allowing for even cooking without losing any juices.
Sear-and-Bake Method
This method involves browning the outside of the chicken in a pan and then finishing it in the oven. Heat some oil on medium-high heat and add the chicken breast once the oil is hot. Cook each side evenly until browned, then transfer the chicken to a preheated oven until the juices run clear. The crispy skin from the searing process will help keep the juices intact while the oven cooks the inside without drying it out.
Dry-Poaching
Dry-poaching is a method where you cover the chicken breasts with a piece of parchment paper before placing them in the oven. This allows the chicken to baste in its own juices, resulting in tender and juicy meat.
Brining or Salting
Brining helps chicken absorb moisture before cooking. It only requires water, salt, and a pinch of sugar. Soak the chicken in the brine for a minimum of 15 minutes or up to a few hours. Salting the chicken also helps mitigate muscle shrinkage, allowing the meat to absorb more moisture and stay juicier during cooking.
Marinade
A marinade adds both moisture and flavour to chicken. Seal the chicken in a marinade blend of aromatic spices and liquid flavourings (such as soy sauce, lime, rosemary, buttermilk, or yogurt) for a minimum of 2-3 hours, but preferably overnight. This allows the chicken to absorb moisture and flavour while retaining its tenderness during cooking.
Defrost and Bring to Room Temperature
Always defrost chicken and bring it to room temperature before cooking. With frozen meats, the exterior tends to dry out and overcook before the interior is fully cooked. By defrosting and bringing the chicken to room temperature, you ensure more even cooking and prevent drying out.
Moisture in the Pan
When cooking chicken in a pan, add some water or chicken stock to create a shallow layer of liquid. This helps create steam and ensures that the chicken stays moist.
Check the Temperature
The temperature is a surefire way to determine if your chicken is cooked properly. Chicken is done when it reaches an internal temperature of 165°F. Cooking it past this temperature will result in drier meat, so always use a meat thermometer to monitor the temperature.
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Frequently asked questions
Yes, you can reheat chicken in a pan. However, it is not recommended to reheat boneless chicken in a frying pan as the direct heat can dry out the meat.
To reheat chicken in a pan, first, add some water, oil, or butter to the pan to prevent the chicken from drying out. Next, place the chicken in the pan and cook until the internal temperature reaches 165°F.
Chicken can also be reheated in the oven, air fryer, or microwave. The oven is the best method for keeping the meat moist and the skin crispy.
