Miranda is a contributor at Food52.
I would probably warm a very little bit of oil in a pan and just toss the chicken in long enough to crisp the coating up again. They may not warm all the way through but they will be crisp and shouldn't dry out. Good luck!
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Well played. You deserve a cookie.
Community member em-i-lis cooks from Amanda & Merrill's new book
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Almond Apple Pie
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