Storage, freezing, and reheating instructions
Storage. Allow leftover fried chicken to cool completely before transferring it to an airtight container. Store the chicken in the refrigerator for up to 3–4 days.
For the best texture, avoid packing the pieces tightly together. You can also place a paper towel in the bottom of the container to absorb excess moisture that could make the breading soggy.
Freezing. Fried chicken can be frozen for up to three months. Allow the chicken to cool completely, then arrange the pieces in a single layer on a baking sheet. Place the baking sheet in the freezer until the chicken is frozen solid.
Transfer the frozen pieces to a freezer-safe container or freezer bag. Freezing the chicken individually first prevents the pieces from sticking together and helps protect the breading.
For best results, thaw frozen fried chicken overnight in the refrigerator before reheating.
Reheating. For the crispiest results, skip the microwave. Place refrigerated fried chicken on a wire rack set over a baking sheet and reheat in a 375°F oven for 15–20 minutes, or until heated through and crispy.
You can also reheat fried chicken in an air fryer at 375°F for 5–8 minutes. Arrange the pieces in a single layer and flip them halfway through the reheating time.
Larger thighs may take a little longer than drumsticks. Regardless of which method you use, reheat leftover chicken until the internal temperature reaches 165°F.
