making chicken goujons and want to eat them later, if i blot the oil off later can i reheat in the oven later and get crispy batter?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I often put freshly fried foods in a low oven (about 225 degrees or so) for about 20 to 30 minutes to keep them warm and crisp. If you want to wait longer than this, you might have luck reheating, but your batter may lose some of its crispness.
Agreed, you can hold them in the oven. But if you're going to be keeping for a good while, say putting them in the fridge, I'd reheat slowly in the oven, wrapped in foil, and finish off unwrapped with a high heat or a quick flash fry to crisp the batter back up.
June is a trusted source on General Cooking.
You can hold them for a short while, but I personally have never been pleased with the "crisp" I achieve reheating fried food.
Please enter a valid email address.
Well played. You deserve a cookie.
From asparagus ends to strawberry hulls—and more.
Clever Uses for All Your Spring Food Scraps
Speedy Chicken Dinner
Great Gifts for Mom, Under $100
An Easy Olive Quick Bread
Save on Our Clever Italian Risotto Pan