The Expert-Approved Way To Freeze Fried Chicken And Reheat It Without Losing Its Crunch

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Is there anyone who doesn't like fried chicken? The combination of juicy chicken and crisp, perfectly seasoned crust makes it deliciously irresistible. Home-cooked may be top-tier, but leftovers can often be a soggy disappointment, even if you made fried chicken with the double dredge prep step. However, there's a remedy from cookbook author and chef JJ Johnson, who shared some tips with The Takeout.

First off, never freeze the chicken while it's still warm. "Let the chicken cool completely before freezing to prevent sogginess," said Johnson, a participant in the annual Nassau Paradise Island Wine & Food Festival. Be careful not to leave it at room temperature for more than two hours, however, for food safety. "Wrap in foil or plastic wrap, then place the chicken in an airtight container," Johnson instructed. It's also a good idea to label and date the container before you put it in the freezer. Chicken's quality and flavor will start to go downhill after four months. 

Thaw the frozen fried chicken in the refrigerator overnight. You could also use the microwave's defrost setting, but keep a close eye on it so the chicken doesn't start to cook. Once thawed, what's the best way to make leftover fried chicken crispy again? "Reheat the chicken in the oven at 375 degrees Fahrenheit for 15 to 20 minutes, or use an air fryer to crisp it up," JJ Johnson told us. The air fryer method will take about 10 minutes. Either way, make sure the pieces are arranged in a single, uncramped layer, and flip them halfway through. In the oven, putting the chicken on a wire rack on top of a baking pan will help make it crisp more evenly.

While it may be impossible to fully bring back leftover fried chicken to its former glory, JJ Johnson's method comes pretty darn close. You can enjoy the chicken as is alongside your favorite side dishes, like when it was originally cooked. However, it's also a good opportunity to explore other ways to use it. Johnson talked to us about some of his recommendations. 

The author of "The Simple Art of Rice" said, "Chicken fried rice (my favorite way, of course) is quick and easy." He also suggested chicken and waffles, which he called "a Southern classic," and a biscuit sandwich filled with fried chicken dressed in hot honey. Mixing chopped-up fried chicken into a green salad or shredding it to make tacos (along with a slaw and hot sauce) were other ideas the chef shared. You can also use the leftover fried chicken in a casserole, quesadillas, nachos, or mac-and-cheese. Cube the chicken to make a traditional deli salad with mayo, celery, and scallions, or try Ina Garten's bright twist on classic chicken salad.