Grandma Virginia's Oven-Fried Chicken Recipe on Food52 (2024)

FAQs

How to make fried chicken crispy again? ›

To reheat fried chicken in the oven, the best method is to turn the oven on high and bake it fast. Preheat the oven to 400°F, and place room-temperature leftovers on a wire rack set on a baking sheet. The wire rack helps hot air circulate to crisp up the underside of the chicken.

Keep fried chicken warm on a sheet pan in a 250° oven while you cook the remaining batches. The big thing you want to watch out for here is keeping the chicken crispy. You can't keep it warm like a roast (tightly wrapped in foil to keep the heat in) because that introduces moisture, making the breading soggy.

By cooking chicken in the oven, you'll use little oil, which will minimize heart health risks. Aside from being healthier for your heart, this chicken is also high in protein (8 g per serving). And it's an excellent choice for fussy eaters or those without a lot of time to spare.

The Danger Zone: The USDA advises that cooked food should not sit out at room temperature for more than 2 hours. Bacteria can multiply rapidly at room temperature, leading to foodborne illnesses such as food poisoning [1].

When paired with all-purpose flour, cornstarch helps prevent gluten development, which makes the flour coating crispier, and absorb moisture (from the frying and the chicken), which also means a crispier coating. If you already have a favorite fried chicken recipe, try replacing a quarter of the flour with cornstarch.

If your chicken is greasy, soggy and dry, you are probably cooking it at too low of a temperature for too long. If your oil isn't hot enough, the breading will absorb oil rather than become crispy, that's why it is greasy and soggy.

The fat should be about one inch deep in the skillet, coming about halfway up the food. Get the fat good and hot before adding the chicken. The fried chicken oil temperature should be about 350 degrees F (175 degrees C). Using tongs, carefully lower chicken pieces into the oil skin-side down.

Keep Fried Chicken Crispy 2+ Hours

The oven should be set to 200 degrees F (100 degrees C). Set a wire rack on top of the baking pan or roasting tray. Once you've cooked an entire batch or piece of chicken, take it from the fryer and then place it on the rack. Make sure that the pieces don't touch.

Figure on two or three pieces per person, plus leftovers because cold fried chicken eaten the next day is fantastic. A whole chicken of 3 or 4 pounds can be cut into 10 parts for frying: two drumsticks, two thighs, two wings and the two breasts each cut in two, with the backbone discarded.

An important aspect of authentic Buffalo wings is that they must be deep-fried. This should be done without any breading to ensure ultimate crisp. The fat ensures a thick crust and caramelizes the skin creating an epitome of taste. Frying has a quick cooking time than baking.

Which is better for you rotisserie chicken or fried chicken? ›

Roasted chicken is a healthy choice, especially compared to fried chicken. The rotisserie method drains the fat, while fried chicken absorbs it. To make rotisserie chicken even healthier, remove the skin and stick to white meat.

Fried chicken might taste delicious, but frying chicken increases the fat content. Roasted chicken is a better option because it has lower saturated fats and cholesterol. It's also packed with protein, vitamin B12 and iron. If you're looking to increase protein in your diet, roasted chicken is an excellent source.

USDA recommends using cooked chicken within three to four days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within three to four days.

Any cooked chicken left at room temperature for more than two hours should probably be thrown out. The same applies to cooked chicken enjoyed outdoors, like at a picnic or barbecue. But when the indoor or outside temperatures are above 90°F (32.2°C), the cooked chicken is unsafe to eat after one hour.

Raw chicken lasts in the fridge for 1–2 days, while cooked chicken lasts 3–4 days. To detect if chicken has gone bad, check the “best if used by” date and look for signs of spoilage like changes in smell, texture, and color.

Place the soggy fried chicken on a wire rack set over a baking sheet to allow air to circulate around the chicken. Heating the chicken in the oven helps to evaporate excess moisture and crisp up the coating.

Fried Chicken Secret #4: Double-Fry It

Leave the chicken in too long, and you'll end up with an extra-crispy crust, but dry, overcooked meat. By frying once, allowing the chicken to chill completely, then frying again a second time, you end up with extra-crunchy crust and meat that's still plenty juicy.

If possible, pack the fried food in a container with a wire rack to keep it from sitting in its own oil and getting soggy. If you're packing fried chicken, wrap it in paper towels to absorb excess oil.

While gluten is a common cause of soggy fried chicken or pork chops, it's by no means the only one. Another reason your fried chicken is turning out soggy is that the oil temperature is falling below the ideal frying level, which is right around (or slightly above) 350 degrees Fahrenheit.