Fried Chicken Recipes You Need to Add to Your Weeknight Rotation (2024)

FAQs

Can you prep fried chicken the night before? ›

Submerge the chicken in the marinade, cover bowl or seal bag, and let rest in the refrigerator for at least 4 hours or, better, overnight.

Transform your leftover fried chicken into something exciting with fried chicken tacos. Simply arrange the chicken in a single layer on a baking sheet to reheat. Once warm, shred the fried chicken breast and tuck it into soft tortillas. These tacos are not just filling and delicious, but they are a cinch to make.

Place a skillet on the stovetop over medium heat. Add a thin layer of cooking oil with a high smoke point, like canola or sunflower oil. When the oil is hot, add the chicken, making sure not to overcrowd the skillet. Cook chicken for about 3 to 5 minutes per side, or until reheated and re-crisped.

Fried Chicken Secret #1: A Salty Marinade = Juicier Meat

A standard brine is a solution of salt dissolved in water (around 6% salt by weight). As chicken sits in a brine, the salt dissolves proteins in the meat's muscle structure, loosening it and allowing it to retain more moisture as it cooks.

Not properly marinating or seasoning the chicken: Marinating the chicken before frying can help tenderise it and add flavour. Make sure you're using a marinade with acidic ingredients, such as lemon juice or vinegar, which can help break down the meat fibres.

Think vegetable oil, canola oil, or peanut oil. Don't use olive oil or butter—they both have lower smoke points. The ideal temperature for frying chicken is 350˚ to 365˚, and you'll want to make sure that you bring the oil back to temperature between batches.

This means having enough fat in the fryer to suspend the chicken entirely. Done properly, deep-frying creates a satisfying contrast between the crispy-crunchy coating and tender chicken. But beyond that straightforward textural enjoyment, the crispness sends our brain a message that the food is in good condition.

Use A Flavorful Sauce

One of the easiest ways to add flavor to already cooked chicken is by using a flavorful sauce. You can opt for a classic barbecue sauce, a tangy teriyaki sauce, or a zesty buffalo sauce. Simply toss your cooked chicken in the sauce of your choice and let it heat through.

This helps render the fat and water from the chicken for a crisp crust and evenly cooked meat.

Proper cooling sets the crust and ensures that the chicken will have done all its carryover cooking. I like to cool any leftover chicken completely and then store in a paper towel-lined airtight container in the fridge. The paper towel absorbs condensation and keeps that chicken crisp for midnight snacking.

How do you keep leftover fried chicken from getting soggy? ›

While your chicken is cooling down, grab a clean airtight food container. Put a layer of paper towels around the bottom and sides of the container to soak up any juices from the chicken; this will help it stay crisp.

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.

To freeze: Arrange unbaked breaded chicken breasts on two large cookie sheets. Cover loosely with plastic wrap; freeze 3 to 4 hours or until frozen solid. Wrap each breast in plastic wrap, and store together in 2-quart freezer bag up to 1 month.

While you can cook and eat chicken that has been marinating for more than 24 hours, you're risking exposing yourself to some strange textures. Chicken can get both mushy and tough when it's been left to marinate too long. If it's been more than 48 hours, the USDA recommends throwing it out.