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

FAQs

How do you store fried chicken? ›

Cooked chicken should be stored in the fridge in an airtight container, labeled and dated with the day it was prepared. You also must get leftover chicken into the refrigerator quickly for it to last; within two hours of it sitting at room temperature in order to slow bacterial growth and keep it safe to eat.

The first is to microwave the chicken on a paper-towel-lined plate until it reaches an internal temperature of 165°F, about 3 to 6 minutes. This allows the chicken to reheat and defrost as quickly and safely as possible. Then bake the chicken in a preheated 400°F oven until the outside is crisp, about 7 to 10 minutes.

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.

The breading on your chicken is probably absorbing oil. There are three possible problems: either the oil isn't hot enough when you start frying, you're putting too much chicken into the pot at one time, or you aren't allowing the oil's temperature to recover between batches.

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.

Unless the cooked chicken is kept warm, above 140°F, the general rule of thumb for cooked chicken is that it should not sit out on your kitchen table or buffet for more than two hours. Any cooked chicken left at room temperature for more than two hours should probably be thrown out.

Don't just dredge it in the flour and fry it right away. Let the poultry marinate in the buttermilk brine overnight, 8-12 hours preferably, or 4 hours minimum. It allows the flour coating to get hydrated from the chicken and adhere to develop a better outer crust.

If the fried chicken was just taken out of your fridge and is still cold, and placed in an oven that is preheated to 350° F, it should take about 15–20 minutes to warm up.

How long to reheat chicken in oven at 350? ›

cover with aluminum foil. bake on 350 for about 15 minutes, flipping halfway through. this is my favorite way to reheat chicken. yes, it takes a little longer, but it is so juicy, so delicious.

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.

You should probably follow the rule that says thigh or breast, given that , one chicken will serve 4 people (2 thighs ans 2 breasts) , so for 100 people you need 25 chickens.

Just place them on a cooling rack set over a baking sheet.

If you've ever seen a high-volume restaurant or fast-food chain kitchen in action, you'll notice that they keep deep-fried foods like crispy, fried chicken wings on perforated trays that act in much the same way as the cooling rack and baking sheet combination.

To do this, heat a small amount (⅛ inch to ¼ inch) of vegetable oil in a skillet over medium high heat until it reaches 300 degrees Fahrenheit. Then, add your room-temperature chicken and let it fry in the oil until it crisps back up, about 2 to 4 minutes on each side.

Place a paper towel over the plate to help the chicken avoid getting too soggy; the towel will absorb some of the moisture. Microwave the fried chicken in 30-second intervals until warm, flipping it intermittently. Be careful not to overdo it or the chicken will dry out.

I reheat it in my toaster oven/air fryer. It only takes about 10 minutes. The crust gets crispy again as it heats up.