How To Reheat Fried Chicken In The Air Fryer

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4.8

15 reviews
Excellent

How To Reheat Fried Chicken In The Air Fryer

Say goodbye to soggy leftover fried chicken with this quick and easy reheating method!

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Ingredients

Servings
  • 3 chicken breast breaded fried

Instructions

  1. Take leftover chicken out of the fridge and allow it to come up to room temperature (this is key!)
  2. Preheat Air Fryer to 375 degrees F / 190 degrees C.
  3. Place chicken inside the air fryer basket, leaving space between each piece.
  4. Cook for about 4 minutes, shaking the basket halfway through.
  5. Check the internal temperature with a meat thermometer to ensure it has reached 165F / 74C. Then serve and enjoy!

Notes

  • Let the chicken come to room temperature for about 30 minutes for maximum crunch and to ensure that the chicken will be heated all the way through.
  • Cook similar sized pieces together. If you reheat a breast and a wing together, you will end up with an overcooked wing and a breast that may still be cold in the middle. 
  • While you are reheating the chicken, keep a close watch on it. 4 minutes is an average cooking time, but you may need more or less depending on the size of your chicken pieces. 
  • Don’t overcrowd the basket. Leave space between the pieces of chicken so the hot air can circulate. 
  • If your chicken looks a little dry, spritz it with water before placing it in the air fryer.
  • There are 8 Blue Plan SmartPoints in one serving of this.

Nutrition Information

Show Details
Calories 294kcal (15%) Carbohydrates 10g (3%) Protein 28g (56%) Fat 14.9g (23%) Cholesterol 146mg (49%) Sodium 127mg (5%) Potassium 440mg (9%) Vitamin A 36IU (1%) Calcium 26mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 294 kcal

% Daily Value*

Calories 294kcal 15%
Carbohydrates 10g 3%
Protein 28g 56%
Fat 14.9g 23%
Cholesterol 146mg 49%
Sodium 127mg 5%
Potassium 440mg 9%
Vitamin A 36IU 1%
Calcium 26mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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