Emily Carter
There are several ways to reheat pulled chicken without drying it out. The oven is best for bone-in chicken, larger cuts, and chicken that was originally cooked in a casserole. If you're reheating a casserole, cover the dish and heat the oven to 350°F. If you're reheating plain chicken, arrange the chicken in a single layer in a baking dish and cover with foil. Bake for 15 minutes, then remove the foil and bake for another 5 minutes, or until the internal temperature reaches 165°F. You can also use the stove to reheat pulled chicken. Add water to a skillet and set it over medium heat. Once the water starts to simmer, add the chicken and gently stir until it reaches an internal temperature of 165°F. The microwave is the fastest method, but it can make the chicken dry and rubbery. If you do use the microwave, cover the chicken with a damp paper towel and heat in short intervals until it reaches an internal temperature of 165°F.
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What You'll Learn
Reheating pulled chicken in the oven
Firstly, preheat your oven to 350°F. Place the chicken in a baking dish and add a cup of chicken broth or water, then cover the dish tightly with foil. The water will create steam, preventing the chicken from drying out.
Bake the chicken for 15 minutes, then remove the foil and bake for another 5 minutes, or until the internal temperature reaches 165°F. You can use a meat thermometer to check this. The chicken skin should have a little crisp to it, but if you want to crisp it up further, place the chicken under the broiler for a couple of minutes.
Oven cooking is a slower method, so it's best to estimate 15-20 minutes for reheating, checking the temperature on the early side. This method is ideal for bone-in chicken as it takes longer to heat through, and the consistent heat of the oven locks in moisture.
To prevent chicken from drying out in general, avoid high heat, cut the chicken into larger pieces, brine the chicken, and add moisture with water or stock.
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Reheating pulled chicken on the stove
Firstly, prepare your chicken. If you're reheating a boneless, skinless breast, slice it into one-inch-thick pieces. This will ensure the meat heats quickly but is still thick enough not to dry out. If you're using leftover rotisserie chicken or bone-in thighs, pick the meat off the bone and remove any cartilage.
Next, grab a skillet or small pot and add just enough water to cover the bottom of the pan. Set the pan over medium heat and wait for the water to start simmering. Now add your chicken, stirring gently. Keep the heat low to prevent the chicken from drying out and cook until the meat has an internal temperature of 165°F.
Finally, serve your chicken straight away. Remember, the longer you leave reheated chicken, the drier it will become.
You can also reheat chicken in the oven, air fryer, or microwave, but each method requires slightly different preparation to ensure your chicken stays moist. For example, when reheating chicken in the oven, add a splash of broth or water to the baking dish and cover with foil to keep the meat moist.
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Reheating pulled chicken in the microwave
Firstly, it is important to use a microwave-safe dish or container. If your pulled chicken has a sauce or broth, add a small amount to the dish to help create steam and prevent the meat from drying out. You can also add a few tablespoons of water to the dish to create a similar effect. Cover the dish with a lid or plastic wrap to help contain the steam.
When microwaving, it is best to use a lower power setting and heat the chicken in short intervals, checking frequently to avoid overcooking. You can also wrap the chicken in a damp paper towel to retain moisture. Microwaving for 10-second intervals and checking after each one can help ensure the chicken is not overcooked.
If you are reheating a large portion of pulled chicken, it may be best to use a different method, such as the oven or stove, as these can better accommodate larger quantities and are less likely to dry out the meat. However, if you are short on time, using a microwave can be a quick and convenient option, as long as you take the necessary steps to prevent drying out the meat.
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Reheating pulled chicken in an air fryer
Preparation
If your pulled chicken has been stored in the fridge, let it sit at room temperature for about 10 minutes to remove the chill. This will help it reheat more evenly.
Preheat the Air Fryer
Preheat your air fryer to 360°F (182°C) for a few minutes. Lightly coat the air fryer basket with cooking spray to prevent sticking. If your pulled chicken is coated with sauce or breadcrumbs, place it on parchment paper in the basket.
Prepare the Chicken
Brush your pulled chicken with a thin layer of olive oil or avocado oil. Alternatively, use a cooking spray to help bring out the crispiness.
Arrange the Chicken
Place the pulled chicken in the air fryer basket in a single layer, ensuring enough space between each piece for optimal hot air circulation.
Reheat
Place the basket into the air fryer and reheat for 5-6 minutes initially.
Turn the Pieces
After the first heating phase, carefully turn the chicken pieces with tongs. This will help cook all sides evenly.
Continue Reheating
Return the basket to the air fryer and continue reheating for another 5 minutes or until thoroughly warmed through.
Check for Doneness
Use a digital meat thermometer to check the internal temperature of the chicken. It should reach at least 165°F (74°C) to ensure it is thoroughly reheated and safe to eat, as per USDA guidelines.
Experiment with Seasonings
Feel free to experiment with seasonings or sauces to add extra flavour to your reheated pulled chicken.
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Tips for reheating pulled chicken without drying it out
There are several ways to reheat pulled chicken without drying it out, including using an oven, stove, air fryer, or microwave. Here are some tips for each method:
Oven
The oven is a great option for reheating bone-in chicken, larger cuts, or chicken that was originally cooked in a casserole. Preheat the oven to 350°F (180°C) and arrange the chicken in a single layer in a baking dish. Add a small amount of water or broth to the dish and cover it with foil to keep the meat moist. Bake for 15 minutes, then remove the foil and bake for another 5 minutes or until the internal temperature reaches 165°F (74°C). If you want to crisp up the skin, transfer the chicken to a broiler-safe pan and broil until browned.
Stove
The stove is a good option for smaller, boneless pieces of chicken or shredded chicken. Place the chicken in a small pot or pan and add just enough water or broth to cover the bottom. Set the pot or pan over medium heat and stir occasionally until the chicken is heated through to an internal temperature of 165°F (74°C).
Air Fryer
The air fryer is an excellent choice for restoring crispy exteriors and retaining juiciness in fried chicken, breaded chicken, or chicken wings. Preheat the air fryer to between 360°F and 375°F (180°C-190°C) and reheat the chicken for 4 to 10 minutes, flipping once, until the internal temperature reaches 165°F (74°C).
Microwave
The microwave is the fastest method for reheating chicken, but it can dry out the meat if not done properly. Place the chicken in a microwave-safe dish with smaller pieces in the center and larger pieces around the edges. Cover the dish with a damp paper towel or microwave-safe plastic wrap and heat in short intervals until the internal temperature reaches 165°F (74°C). This will help trap steam and keep the chicken moist. You can also add a small amount of liquid, such as water or broth, to the dish before heating to help keep the chicken moist.
General Tips
- Avoid reheating chicken that has been cut into small pieces, as this increases the chance of it drying out.
- Do not overcook the chicken, as this is the easiest way to dry it out.
- Always make sure the internal temperature of the chicken reaches 165°F (74°C) before serving to ensure food safety.
- Let the chicken rest for at least 5 minutes after reheating to allow the juices to settle and prevent dryness.
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Frequently asked questions
The stove is one of the best ways to reheat pulled chicken. Place the chicken in the bottom of a small pot or pan, adding just enough water to cover the bottom. Set the pan over medium heat and add the chicken as soon as the water starts to simmer. Lower the heat and gently stir the chicken, cooking until the meat has warmed through to 165°F.
Add water or stock to a baking dish, then cover the dish tightly with foil. Transfer the baking dish to the oven and bake until the chicken is heated through and an instant-read thermometer inserted into the centre reads 165°F.
Yes, but the microwave can dry out chicken quickly. For best results, cover the chicken with a damp paper towel and heat in short intervals until the internal temperature reaches 165°F.
Preheat the air fryer to 360°F and reheat the chicken for four to six minutes, or until the internal temperature reaches 165°F, flipping once for even crisping.
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