Jake Harper
Chicken is a versatile dish that can be used in anything from soups to salads, but reheating it can be tricky. The most common methods of reheating chicken are using the oven, stove, or microwave. However, reheating chicken in the microwave can often result in rubbery, dry, or chewy meat. To avoid this, some people add a few teaspoons of water or olive oil to the chicken before microwaving it at a lower power. Other methods include reheating chicken in the oven, wrapped in foil with some water or broth, or on the stove with a little oil and some liquid.
How to reheat chicken so it's not rubbery
| Characteristics | Values |
|---|---|
| Reheating equipment | Oven, stove/skillet, toaster oven, pan, air fryer |
| Temperature | Low, warm, 300°F, 350°F, 400°F |
| Time | 10-25 minutes |
| Chicken type | Boneless, skinless, shredded, rotisserie, fried |
| Additions | Water, stock, chicken broth, oil, wine, beer |
| Chicken temperature | 165°F |
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Avoid the microwave
While the microwave is a quick and convenient option, it is not the best method for reheating chicken as it can result in dry, rubbery, and chalky meat. However, if you're short on time and need to use the microwave, there are some ways to mitigate the negative effects.
Firstly, avoid reheating large pieces of chicken or chicken that is still on the bone, as these are better suited for the oven. Instead, opt for boneless, skinless chicken breasts or shredded chicken when using the microwave.
To prevent dryness, it is essential to add moisture during the reheating process. Place the chicken in a microwave-safe dish and sprinkle a small amount of water or chicken broth on top. You can also add a drizzle of olive oil to improve moisture and flavour. Cover the dish with a lid or plastic wrap to trap the steam and maintain moisture. Alternatively, you can place a damp paper towel over the chicken.
When microwaving, heat at low or medium power in short intervals, frequently checking to avoid overcooking. Stop microwaving when the internal temperature of the chicken reaches 165°F.
If you have more time and want to avoid the microwave altogether, consider using the oven, stove, or air fryer. The oven is ideal for larger, bone-in pieces of chicken, while the stove works well for boneless, skinless breasts. The air fryer is a great option for restoring crispiness to dishes like chicken tenders or fried chicken.
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Use an oven
Reheating chicken in the oven is a great way to retain its flavour and texture. It is also a good option for bone-in chicken, larger cuts, skin-on chicken, or chicken that was originally cooked in a casserole. Here is a step-by-step guide to reheating chicken in the oven:
First, preheat your oven to 350°F or 400°F. While the oven is preheating, you can prepare the chicken. Place the chicken in a baking dish, preferably a rimmed one if you are reheating fried chicken. If you are reheating rotisserie chicken, place the entire chicken in the baking dish. Add a few tablespoons of liquid, such as chicken stock or water, to the baking dish. Just add enough so that there is a very shallow layer of liquid in the pan. The liquid will create steam and help keep the chicken moist.
Next, cover the baking dish tightly with foil. The foil will trap the steam and prevent the chicken from drying out. Once the oven is preheated, transfer the covered baking dish to the oven. Reheat the chicken for 20-25 minutes at 350°F or 15 minutes at 400°F. Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F. This indicates that the chicken is safely reheated and ready to eat.
If you want to crisp up the skin of the chicken, you can transfer it to a broiler-safe pan and broil it until it is browned and crispy. Alternatively, you can place a wire rack in the rimmed baking sheet and put the chicken on the rack to warm and crisp on all sides. You can also wrap the chicken in foil and cook it at a very low temperature, around 170°F, in the oven. This method is especially good for bone-in chicken, as the radial heat of the oven can warm it evenly from all angles.
By following these steps, you can reheat chicken in the oven and enjoy it with its flavour and texture intact.
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Try a stove-top method
If you're looking to retain the flavour and texture of your chicken, the stove-top method is the best way to go about it. Boneless, skinless chicken breasts are a popular cut for all sorts of recipes and are easy to reheat on the stove-top.
Firstly, if your chicken is in smaller, boneless pieces or has been shredded, the stove-top is a great way to go. Place the chicken in the bottom of a small pot or pan. You can also slice the chicken into pieces and add a little oil to the pan.
Next, add a little liquid like stock, wine, beer, or water to the pan. This will create steam and help add moisture to the meat. Cover the pan with a lid or tinfoil to trap the liquid and steam in the dish.
Finally, heat the chicken on medium heat for about 3 minutes per side. You can also heat the stove really quickly and fry the chicken without oil. This will get the chicken crispy and not chewy.
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Use an air fryer
Reheating chicken in an air fryer is an effective way to retain the crispiness of the skin without drying out the meat. Here is a step-by-step guide to achieving the best results:
Firstly, consider the type of chicken you are reheating. If it is a large, bone-in cut, it may be more suitable for the oven, as the radial heat can warm it evenly from all angles. On the other hand, boneless or shredded chicken is often easier to reheat on the stove. However, if you want to use your air fryer, you can proceed with the following steps.
Preheat your air fryer to 360°F. While it is heating up, prepare your chicken. If your chicken has sauce or coating, it may be better to reheat it in the oven, as the sauce can fall off or burn in an air fryer. If your chicken is breaded, sliced, or cubed, be sure to keep a close eye on it to prevent overcooking and drying out.
Once the air fryer is preheated, place the chicken inside and set the timer for 5 minutes. If your chicken has the skin on, you can expect it to come out super crispy. To ensure even heating, consider flipping the chicken halfway through the cooking time.
After 5 minutes, check the internal temperature of the chicken with an instant-read thermometer. Insert it into the centre of the thickest part of the meat. If you are reheating multiple pieces, check the temperature of the largest piece. Chicken is safely cooked at 165°F, so ensure that the meat has reached this temperature.
Finally, remove the chicken from the air fryer and let it rest for a few minutes before serving. This will allow the juices to settle, preventing them from spilling out when you cut into the chicken. Enjoy your juicy and delicious leftover chicken!
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Add liquid
Adding liquid is a great way to ensure your chicken stays juicy and doesn't dry out. The liquid creates steam, which helps to add moisture to the meat.
If you're reheating chicken on the stove, add a little liquid to the pan and cover it. You can use water, stock, wine, or beer—whatever you have to hand. If you're reheating chicken that was originally cooked in a sauce, you can reheat it gently in a pot with some of the leftover sauce.
If you're reheating in the oven, add a few tablespoons of water or stock to the bottom of the baking dish and cover tightly with foil. The water will create steam in the sealed dish, creating a humid environment that will prevent the chicken from drying out.
If you're reheating in the microwave, sprinkle a few teaspoons of water over the chicken before cooking. This will help keep the chicken moist. You can also cover the dish with a damp paper towel, which will trap the steam and prevent the chicken from drying out.
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Frequently asked questions
There are several ways to reheat chicken without drying it out. You can use an oven, toaster oven, air fryer, stove, or microwave. If you're using an oven, toaster oven, or air fryer, wrap the chicken in foil and cook at a low temperature. You can also add some water or broth to the foil packet to add moisture. If you're using a stove, add a little oil to the pan and cook the chicken with other ingredients such as vegetables or rice. If you're using a microwave, add a few tablespoons of water and heat in 10-second increments.
The best method to reheat chicken without making it rubbery is to use an oven, toaster oven, or air fryer. These appliances provide radial heat that warms the chicken evenly from all angles, preventing it from becoming rubbery.
The fastest way to reheat chicken without making it rubbery is to use a stove or pan. Cut the chicken into small pieces and heat them in a pan over medium heat for about 3 minutes per side. You can also use a microwave, but it may not heat the chicken evenly, and the chicken may become rubbery. If you do use a microwave, heat the chicken in short intervals and check on it frequently to prevent overcooking.
Here are some tips to keep in mind when reheating chicken:
- Consider the original cooking method and try to reheat it the same way.
- Larger, bone-in chicken pieces are better suited for reheating in the oven, while boneless or shredded chicken is better suited for reheating on the stove.
- Add liquid such as water, stock, wine, or beer to the dish to create steam and add moisture.
- Cover the dish with foil, a lid, or a damp paper towel to trap the moisture.
- Avoid reheating chicken more than once, as it can dry out the meat and expose it to bacteria.
