What To Know
- Place the chicken in a covered container or wrap it tightly in aluminum foil to prevent moisture loss.
- Place the fried chicken on a microwave-safe plate and microwave on high for 1-2 minutes per piece, or until heated through.
- Fry the chicken again at a higher temperature (375°F or 190°C) for 3-5 minutes, or until golden brown.
Fried chicken is a beloved culinary delight, but preserving its crispy texture and savory flavor can be a daunting task. The question of “will fried chicken keep?” lingers in the minds of home cooks and restaurant owners alike. This comprehensive guide delves into the intricacies of storing, reheating, and preserving fried chicken, ensuring that every bite remains as delectable as the first.
Storage Methods
Room Temperature: Fried chicken can be stored at room temperature for up to 2 hours. Place the chicken in a covered container or wrap it tightly in aluminum foil to prevent moisture loss.
Refrigerator: For longer storage, refrigerate fried chicken for up to 3 days. Allow the chicken to cool completely before storing it in an airtight container or wrapping it in plastic wrap.
Freezer: Fried chicken can be frozen for up to 4 months. Double-wrap the chicken in plastic wrap and aluminum foil to prevent freezer burn.
Reheating Techniques
Oven: Preheat the oven to 350°F (175°C). Place the fried chicken on a baking sheet and reheat for 10-15 minutes, or until heated through.
Microwave: Place the fried chicken on a microwave-safe plate and microwave on high for 1-2 minutes per piece, or until heated through. Use caution as microwaving can make the chicken soggy.
Air Fryer: Preheat the air fryer to 350°F (175°C). Place the fried chicken in the air fryer basket and cook for 3-5 minutes per side, or until heated through.
Preserving Crispiness
Double-Frying: For extra crispy chicken, double-fry the chicken. Fry the chicken once at a lower temperature (325°F or 163°C) for 10-12 minutes. Remove the chicken from the oil and let it rest for 5 minutes. Fry the chicken again at a higher temperature (375°F or 190°C) for 3-5 minutes, or until golden brown.
Baking Powder: Adding baking powder to the batter before frying creates a crispy crust. Use 1 teaspoon of baking powder per cup of flour.
Cornstarch: Substituting some of the flour in the batter with cornstarch also contributes to a crispy texture. Use 1/4 cup of cornstarch per cup of flour.
Preventing Sogginess
Avoid Overcrowding: Do not overcrowd the frying pan or fryer. This can cause the chicken to steam and become soggy.
Drain Thoroughly: After frying, drain the chicken thoroughly on paper towels to remove excess oil.
Resting: Let the fried chicken rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and juicy chicken.
Food Safety Considerations
Safe Internal Temperature: The internal temperature of fried chicken should reach 165°F (74°C) to ensure food safety. Use a meat thermometer to check the temperature.
Proper Storage: Store fried chicken properly to prevent bacterial growth. Refrigerate or freeze the chicken as soon as possible after frying.
Reheating Safety: Reheat fried chicken thoroughly to prevent the growth of harmful bacteria. Heat the chicken to an internal temperature of 165°F (74°C).
The Bottom Line
With the knowledge gained from this guide, you can now confidently preserve fried chicken’s deliciousness. By adhering to the storage, reheating, and preservation techniques outlined above, you can enjoy crispy, flavorful fried chicken for days or even months to come.
Information You Need to Know
Q: How long can I store fried chicken at room temperature?
A: Up to 2 hours.
Q: What is the best way to store fried chicken in the refrigerator?
A: In an airtight container or wrapped in plastic wrap.
Q: How long can I freeze fried chicken?
A: Up to 4 months.
Q: How can I reheat fried chicken without making it soggy?
A: Use the oven or air fryer.
Q: Why does my fried chicken become soggy after reheating?
A: Overcrowding, improper draining, or not resting the chicken before serving can contribute to sogginess.
