The fryer basket at a drive-in earns its place by sending out chicken with a crust you can hear when you bite it. An air fryer gets some of that effect at home when oil, coating and open space work together. I expect browned skin or crisp crumbs from the recipes built for crunch, while glazed chicken and fajita strips bring a softer finish of their own. A thermometer matters more than an extra dark patch on top, especially with bone-in pieces or stuffed breasts. Batch time is included where the recipe calls for two loads, and required soaking or chilling is included in prep time. Keep a rack ready so finished chicken can rest without sitting in its own steam.
Air Fryer Chicken Thighs
A thin Dijon coating holds panko against boneless thighs without a long buttermilk soak or a flour dredge. Unfold the meat before breading it. Thick folds trap moisture and hide undercooked spots, while an even piece gives the crumbs more exposed surface to brown. The mustard stays in the background once cooked, and a measured brush of oil helps the crumb edges color without leaving the chicken greasy. Let the pieces rest uncovered so steam doesn’t soften the crust.
Air Fryer Chicken Thighs
Ingredients
Method
- Preheat a 6-quart air fryer to 390°F for 3 minutes. Pat thighs dry, unfold them and trim loose fat.
- Mix Dijon and mayonnaise in one shallow bowl and panko, thyme, salt and pepper in another. Coat thighs thinly with mustard mixture, then press into crumbs.
- Brush the basket lightly with 1 teaspoon oil. Arrange 2 thighs in one layer and dab their coating with about half the remaining oil, covering dry crumb patches.
- Air fry for 8 minutes, turn carefully and cook for 7 to 9 minutes more until golden and at least 165°F in the thickest part. Transfer to a rack, uncovered.
- Repeat with remaining thighs and oil. Rest the final batch for 3 minutes and serve one thigh per person.
Air Fryer Chicken Tenders
Sesame seeds give panko-coated tenders a little nutty crunch, with a quick honey-mustard dip made while the basket heats. Keep the coating thin because a heavy pile of crumbs falls off when the tenders turn and can leave bare patches beside pale, dry clumps. Cook in two uncrowded batches so hot air reaches the sides as well as the tops, and use tongs gently after the first side has had time to set.
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Air Fryer Chicken Tenders
Ingredients
Method
- Preheat a 6-quart air fryer to 390°F for 3 minutes. Put flour in one shallow dish, beat egg with water in a second and mix panko, sesame seeds, salt and garlic powder in a third.
- Coat each tender lightly in flour, dip in egg and press into crumbs. Dab the surfaces with oil, using the measured amount across both batches.
- Arrange half the tenders in the basket without overlap. Air fry for 5 minutes, turn and cook for 5 to 7 minutes more until golden and at least 165°F.
- Transfer to a rack and repeat with remaining tenders. Mix Dijon, honey and yogurt into a small dipping sauce.
- Rest the final batch for 3 minutes and serve the tenders with the honey-mustard dip.
Air Fryer Chicken Breast
A small mozzarella-and-sun-dried-tomato pocket makes these chicken breasts more interesting without hiding them under breading; cut from the thick side and leave a solid hinge; the filling should sit inside the meat with room to close the opening, because an overstuffed breast leaks cheese into the basket before its center finishes cooking. Brush the outside lightly with oil and check the chicken beside the pocket, where a thick section can lag behind the browned surface.
Air Fryer Chicken Breast
Ingredients
Method
- Preheat a 6-quart air fryer to 370°F for 3 minutes. Cut a horizontal pocket into the thick side of each breast, leaving the opposite edge attached.
- Divide mozzarella, sun-dried tomatoes and basil between the pockets and close the openings with wooden toothpicks. Rub the outside with oil, salt, garlic powder and pepper.
- Arrange breasts in the basket with space between them. Air fry for 10 minutes, turn gently and cook for 8 to 12 minutes more.
- Check that the thickest chicken beside each pocket and the filling center reach 165°F, adding 2-minute intervals as needed.
- Rest for 5 minutes, remove every toothpick and slice across the pockets to serve one breast per person.
Air Fryer Whole Chicken
A small whole chicken fits an air fryer more reliably than a large roasting bird, and the open space above it matters as much as the basket width. Pat the skin thoroughly dry. Start breast-side down so the back cooks first, then turn carefully for a browned breast and crisp skin at the finish. Check more than one spot with the thermometer, especially the deep thigh, and rest the bird uncovered so the skin stays as crisp as it can.
Air Fryer Whole Chicken
Ingredients
Method
- Confirm the chicken fits an 8-quart or larger air fryer with at least 1 inch of clearance from the heating element. Pat it dry inside and out without rinsing. Preheat to 360°F for 3 minutes.
- Rub oil, salt, paprika, garlic powder, thyme and pepper over the bird, including the back and folds near the legs. Tuck the wing tips underneath the shoulders.
- Place breast-side down and air fry for 30 minutes. Turn carefully with sturdy tongs and a wide spatula so it sits breast-side up.
- Cook for 25 to 35 minutes more until the thickest breast and innermost thigh each reach at least 165°F, checking without touching bone. Cover a dark patch loosely with a small secured piece of foil only if needed.
- Rest uncovered for 10 minutes before carving into 4 portions.
Air Fryer Fried Chicken
Mustard, egg and a flour-cornstarch coating give drumsticks a craggy fried-chicken surface with much less oil than a deep pot needs. Let the coating sit briefly before cooking, because that short rest helps it hydrate against the egg wash, and a careful dab of oil removes dry white patches that hot air alone won’t turn golden. Keep the drumsticks apart, turn after the first side sets and judge doneness beside the bone rather than by the color of the crust.
Air Fryer Fried Chicken
Ingredients
Method
- Beat egg, mustard and water in a shallow bowl. Mix flour, cornstarch, salt, paprika, onion powder and pepper in a second bowl.
- Pat drumsticks dry, dip in egg mixture and press into the flour mixture. Set on a plate for 10 minutes so the coating hydrates.
- Preheat an 8-quart air fryer to 380°F for 3 minutes. Dab the drumsticks with oil until no powdery flour patches remain and arrange in one layer with gaps.
- Air fry for 12 minutes, turn gently and cook for 13 to 17 minutes more until golden and the thickest meat reaches 175 to 185°F, always at least 165°F. Dab any newly exposed dry flour with the remaining measured oil during the turn.
- Rest on a rack for 5 minutes and serve one drumstick per person.
Air Fryer Chicken Nuggets
Ground chicken makes soft, evenly sized nuggets with a crisp crumb shell, which is a different bite from chunks cut straight from a breast. Chill the shaped pieces briefly. The mixture firms enough to coat without sticking to your fingers. Flattening each nugget gives it a center that cooks before the crumbs darken. Keep the shapes a little irregular rather than pressing them into identical molds, then turn gently once their first side has set.
Air Fryer Chicken Nuggets
Ingredients
Method
- Mix ground chicken, plain breadcrumbs, milk, salt, garlic powder and pepper just until combined. Shape into 20 small flattened nuggets about 1/2 inch thick and refrigerate for 15 minutes; this chilling is included in prep time.
- Put flour in one shallow bowl, beat egg with water in a second and put panko in a third. Coat nuggets lightly in flour, egg and panko.
- Preheat a 6-quart air fryer to 390°F for 3 minutes. Dab nuggets with oil and arrange half in the basket without touching.
- Air fry for 5 minutes, turn carefully and cook for 5 to 7 minutes more until golden and at least 165°F in the centers. Transfer to a rack and repeat with the remaining nuggets.
- Rest the final batch for 3 minutes and serve 5 nuggets per person.
Air Fryer BBQ Chicken
Bone-in split breasts stay juicy under a barbecue glaze when the sauce goes on near the end instead of burning through the whole cook. Dry and season the skin first so most of the cooking happens before the sweet sauce appears, then a few hotter minutes make the thin coating tacky. Check the meat close to the rib bones and let it rest before carving, because the thick upper part of a split breast takes longer than its browned edges suggest.
Air Fryer BBQ Chicken
Ingredients
Method
- Preheat an 8-quart air fryer to 360°F for 3 minutes. Pat chicken dry and rub with oil, salt, paprika, garlic powder and pepper.
- Arrange breasts skin-side up with space between them. Air fry for 20 minutes, then turn skin-side down for 10 minutes.
- Mix barbecue sauce and vinegar. Turn chicken skin-side up and brush with half the sauce, reserving the rest in a clean bowl.
- Increase heat to 390°F and cook for 5 to 10 minutes until the skin coating is tacky and the thickest breast reaches at least 165°F. Brush with remaining sauce during the last 2 minutes.
- Rest for 5 minutes, remove meat from the bones and cut each breast into 2 portions.
Air Fryer Chicken Parmesan
Thin chicken cutlets need a crisp base before the tomato sauce and mozzarella go on, so finish most of the breaded cooking first. Keep the sauce to a small spoonful per piece. The cheese only needs a short return to the basket to melt. Extra sauce would soak the crumbs before that happens. Check the chicken temperature before topping it, then use a wide spatula to lift each finished cutlet without scraping the softened cheese against the basket.
Air Fryer Chicken Parmesan
Ingredients
Method
- Preheat a 6-quart air fryer to 390°F for 3 minutes. Put flour in one shallow dish, beat egg with water in a second and mix fine breadcrumbs, Parmesan, salt and oregano in a third.
- Coat cutlets lightly in flour, egg and crumbs. Dab both sides with oil, dividing the measured amount across all 4 pieces.
- Arrange 2 cutlets in the basket without touching. Air fry for 5 minutes, turn and cook for 5 to 7 minutes more until golden and at least 165°F.
- Spoon half the marinara over the cooked cutlets and add half the mozzarella. Air fry for 1 to 2 minutes until the cheese melts, then lift to a plate with a wide spatula.
- Repeat with remaining cutlets, sauce and cheese. Rest the final batch for 3 minutes and serve one cutlet per person.
Air Fryer Buffalo Chicken Bites
Small breast pieces with a light cornstarch coating give Buffalo sauce plenty of edges to cling to without turning the bowl into a pile of breaded nuggets. Dry the chicken well before coating, because the starch should sit in a thin film, not dusty clumps, and the hot sauce goes on only after the chicken is cooked. Serve promptly while some crisp edges remain, because any butter-and-hot-sauce coating softens as it sits against the chicken.
Air Fryer Buffalo Chicken Bites
Ingredients
Method
- Preheat a 6-quart air fryer to 400°F for 3 minutes. Pat chicken dry and toss with salt, garlic powder, pepper and cornstarch, shaking off loose starch.
- Toss gently with oil and arrange half the pieces in the basket in one layer with gaps. Air fry for 5 minutes, turn and cook for 5 to 7 minutes more until lightly crisp and at least 165°F.
- Transfer to a clean bowl and repeat with the remaining chicken. Meanwhile, warm hot sauce, butter and vinegar in a small saucepan until the butter melts.
- Toss both cooked batches with the warm Buffalo sauce just until coated.
- Rest for 2 minutes and serve immediately while the edges still have texture.
Air Fryer Chicken Legs
Whole leg quarters give you a thigh and drumstick joined together, with enough skin to brown well when the pieces sit flat in the basket. Check the fit before seasoning. If the quarters overlap, cook them separately and allow the extra batch time instead of folding one leg over the other. A dry garlic-and-coriander rub keeps this version focused on the chicken, and the thigh should feel tender beside the bone when the thermometer confirms it is done.
Air Fryer Chicken Legs
Ingredients
Method
- Confirm both leg quarters fit flat without overlap in an 8-quart air fryer; use two batches if needed, adding another 35 to 40 minutes. Preheat to 380°F for 3 minutes.
- Pat the skin dry and rub chicken with oil, salt, garlic powder, coriander, paprika and pepper.
- Place quarters skin-side down and air fry for 15 minutes. Turn skin-side up and cook for 18 to 23 minutes more.
- Check the thickest thigh and drumstick meat beside the bones, aiming for 175 to 185°F for tenderness and never below 165°F. Add 2-minute intervals if needed.
- Rest uncovered for 5 minutes and serve one whole leg quarter per person.
Air Fryer Popcorn Chicken
Half-inch breast pieces make popcorn chicken small enough to eat in a few bites, with a fine flour-and-cornstarch crust that differs from a panko nugget. Shake off loose coating before cooking, because the pieces need a thin oil film to lose their powdery look, and a crowded basket would steam the small sides that should be crisp. Turn with a gentle shake only after the coating has set, then check a few larger pieces before calling the batch done.
Air Fryer Popcorn Chicken
Ingredients
Method
- Preheat a 6-quart air fryer to 390°F for 3 minutes. Beat egg with water and mix flour, cornstarch, salt, paprika, garlic powder and pepper in a separate bowl.
- Toss chicken in the egg, lift out with a slotted spoon and shake gently through the flour mixture. Shake off excess coating and dab with oil until dry patches are moistened.
- Arrange half the pieces in the basket with small gaps. Air fry for 5 minutes, turn or shake gently and cook for 4 to 6 minutes more until crisp and at least 165°F in several larger pieces.
- Transfer to a rack and repeat with the remaining chicken. Keep the first batch uncovered so steam can escape.
- Rest the last batch for 2 minutes and serve immediately.
Air Fryer Chicken Fajitas
Short chicken strips and peppers get browned edges in the air fryer, though this is a juicy fajita filling rather than a brittle fried coating. Give the vegetables room. A thick pile sheds water faster than the basket can evaporate it, leaving the chicken pale underneath. Cook the mixture in two shallow batches and add lime after it comes out, then fill the tortillas while the onions are soft and the pepper edges still have a little bite.
Air Fryer Chicken Fajitas
Ingredients
Method
- Preheat a 6-quart air fryer to 390°F for 3 minutes. Toss chicken, peppers and onion with oil, chili powder, cumin, salt, garlic powder and pepper.
- Arrange half the mixture in a shallow loose layer. Air fry for 6 minutes, toss gently and cook for 6 to 8 minutes more until the chicken reaches 165°F and the vegetables have browned edges.
- Transfer to a bowl and repeat with the remaining mixture. Toss both batches with lime juice after cooking.
- Warm tortillas in a dry skillet for 20 to 30 seconds per side while the second batch cooks.
- Divide chicken and vegetables among the tortillas and serve 2 filled tortillas per person.
Air Fryer Chicken Cordon Bleu
A pocket cut into each breast holds ham and Swiss without rolling the meat into a thick cylinder. The thinner shape makes air-fryer timing easier to judge, and a crisp breadcrumb coating keeps the filling tucked inside. Don’t overfill the pocket. Close it securely, check the chicken beside the cheese rather than probing only melted filling, and remove every toothpick before the first slice exposes the warm ham-and-Swiss center.
Air Fryer Chicken Cordon Bleu
Ingredients
Method
- Preheat a 6-quart air fryer to 370°F for 3 minutes. Cut a horizontal pocket into each breast from the thick side, leaving the opposite edge attached.
- Spread Dijon inside the pockets. Wrap Swiss sticks in ham, tuck into the pockets and close with wooden toothpicks.
- Put flour in one shallow dish, beat egg with water in a second and mix breadcrumbs, salt and pepper in a third. Coat chicken in flour, egg and crumbs and dab all surfaces with oil.
- Arrange the breasts with space between them. Air fry for 12 minutes, turn carefully and cook for 10 to 15 minutes more until the thickest chicken beside the pocket and the filling center reach 165°F.
- Rest for 5 minutes, remove every toothpick and slice across the pockets to show the ham and cheese.
Air Fryer Chicken Skewers
Small thigh cubes stay juicy on short skewers with red onion and zucchini, while a lemon-oregano coating gives the exposed edges some flavor before they brown. Leave tiny gaps between pieces, because packing the skewer tightly traps moisture where the meat meets the vegetables and makes those hidden surfaces slower to cook. Use skewers that fit the basket with the lid closed, and turn them by the ends so the cooked chicken doesn’t tear away from the stick.
Air Fryer Chicken Skewers
Ingredients
Method
- Choose 4 short metal skewers that fit fully inside a 6-quart air fryer with clearance from the element. Preheat to 390°F for 3 minutes.
- Toss chicken, onion and zucchini with oil, lemon juice, oregano, salt, garlic powder and pepper. Thread onto the skewers, alternating ingredients and leaving small gaps.
- Place 2 skewers in the basket without overlap. Air fry for 6 minutes, turn carefully and cook for 6 to 8 minutes more until the largest chicken pieces reach 165°F.
- Transfer to a plate and repeat with the remaining skewers. Keep cooked skewers uncovered while waiting.
- Rest the final batch for 3 minutes and serve one skewer per person, warning that the metal remains hot.
Air Fryer Korean Chicken
Thin breast cutlets get a light rice-flour coating before a quick gochujang glaze, giving this Korean-style chicken broad crisp edges instead of a bowl of battered thigh chunks; brush on the glaze sparingly so it will cling to the cooked coating without soaking through it, and a very short return to the basket sets the sauce before its sugar burns. Slice after resting briefly so the surface stays attached to the chicken rather than peeling off under the knife.
Air Fryer Korean Chicken
Ingredients
Method
- Preheat a 6-quart air fryer to 390°F for 3 minutes. Beat egg white with coating water and mix rice flour, cornstarch and salt in a separate shallow dish.
- Dip cutlets in egg white, press into a thin flour coating and shake off loose powder. Dab with oil until dry patches are moistened.
- Arrange 2 cutlets in the basket and air fry for 5 minutes, turn and cook for 5 to 7 minutes more until lightly crisp and at least 165°F. Repeat with remaining cutlets.
- Meanwhile, simmer gochujang, sugar, soy sauce, vinegar, glaze water and ginger in a small saucepan for 2 minutes until smooth and lightly thickened.
- Brush cooked cutlets thinly with glaze and return them to the air fryer in batches for 1 minute each. Sprinkle with sesame seeds, rest for 2 minutes and slice into strips to serve.
Air Fryer Chicken Sandwich
A short pickle-brine soak seasons boneless thighs before a cornmeal-flour coating gives them a rough, crisp sandwich crust. Pat the chicken dry after the soak. Too much brine turns the coating into a wet paste that won’t brown evenly, and the finished pieces should rest on a rack while the buns get ready. Keep the sandwich toppings simple so the warm crust stays noticeable between the soft bun, cool lettuce and a few well-drained pickle slices.
Air Fryer Chicken Sandwich
Ingredients
Method
- Marinate chicken in pickle brine in the refrigerator for 30 minutes; this is included in prep time. Drain and pat dry, then unfold the thighs so they lie evenly.
- Preheat a 6-quart air fryer to 390°F for 3 minutes. Beat egg with water and mix flour, cornmeal, salt, paprika and pepper in a separate bowl.
- Dip chicken in egg, press into the cornmeal mixture and dab with oil until no dry patches remain. Arrange both thighs in the basket without touching.
- Air fry for 8 minutes, turn and cook for 8 to 10 minutes more until crisp and at least 165°F. Rest on a rack for 3 minutes.
- Spread mayonnaise on the buns and add dry lettuce, chicken and pickle slices. Close and serve one sandwich per person.
Air Fryer Bone-In Chicken Thighs
A little garlic-chive butter under the skin seasons bone-in thighs from the inside while the outside dries and browns in the basket. Loosen the skin gently with your fingers before cooking, leaving it attached around the edges so the butter stays against the meat instead of draining straight out, and use only a thin layer rather than a large lump. Cook skin-side up throughout so the stuffed skin stays in place and finishes with browned, crisp patches.
Air Fryer Bone-In Chicken Thighs
Ingredients
Method
- Preheat a 6-quart air fryer to 380°F for 3 minutes. Mix butter with garlic, chives, lemon zest and 1/4 teaspoon salt.
- Pat thighs dry and loosen the skin carefully while leaving it attached at the edges. Spread half the butter in a thin layer beneath each skin flap.
- Rub the outside with oil, remaining salt and pepper and place thighs skin-side up in the basket with space between them.
- Air fry for 25 to 30 minutes without turning until the skin is golden and the thickest meat reaches 175 to 185°F, always at least 165°F. Check beside the bone rather than touching it.
- Rest skin-side up, uncovered, for 5 minutes and serve one thigh per person.
Air Fryer Lemon Pepper Chicken
Boneless thighs with the skin left on give lemon-pepper chicken a crisp surface and a juicy center, without repeating a plain seasoned breast cutlet. Rub fresh zest and cracked pepper mostly on the meat side. Too much zest sitting on top of the skin can scorch before the fat renders, while lemon juice belongs after cooking so it doesn’t wet the surface you are trying to brown. Serve with the skin facing up and spoon the juice around the meat.
Air Fryer Lemon Pepper Chicken
Ingredients
Method
- Preheat a 6-quart air fryer to 390°F for 3 minutes. Pat the thighs thoroughly dry, especially the skin, and unfold them without removing the skin.
- Rub the meat sides with lemon zest, pepper, garlic powder and half the salt. Rub the skin lightly with oil and remaining salt.
- Place skin-side down in the basket and air fry for 7 minutes. Turn skin-side up and cook for 8 to 11 minutes more until the skin is crisp and the thickest meat reaches at least 165°F.
- Transfer skin-side up to a plate and rest uncovered for 5 minutes. Spoon lemon juice around the cut meat edges rather than over the crisp skin.
- Serve one thigh per person while the skin is still crisp.
Oil, coating and temperature for real crunch
Hot moving air dries the surface, but a dry flour patch still needs a little oil to brown into a crust. Measure the oil in the recipe and dab or brush it across the coating, paying attention to pale folds and corners. Panko needs a thin film over its raised edges, while a flour-and-cornstarch dredge should look lightly moistened instead of dusty. More oil is not an automatic improvement; a heavy coating can drip into the basket and leave the breading greasy before it becomes crisp.
Use the temperature matched to the cut. Thin cutlets and small bites can cook around 390–400°F, while stuffed breasts and a whole bird need gentler heat so the center catches up with the surface. Let the air fryer preheat as directed and avoid opening it every minute. The first stretch of uninterrupted cooking helps a crumb coating set, which makes it less likely to peel away when you turn the chicken. Turn with a thin spatula or gentle tongs instead of scraping the crust against the basket.
Add sweet barbecue or gochujang glaze late, after the chicken is nearly or fully cooked, because sugar darkens faster than raw meat cooks. Buffalo sauce softens a crisp coating as it sits, so toss close to serving time. Lemon juice belongs around crisp skin after cooking rather than on top of it beforehand. Check chicken for at least 165°F in the thickest meat and the center of stuffed fillings, then rest it uncovered on a rack or plate with the crisp side facing up.
Not crowding the basket
A single layer is a useful starting point, but touching pieces can still block air along the sides. Leave small gaps around nuggets, tenders and cutlets, and keep leg quarters flat instead of folding one over another. If the basket looks full before you add the last piece, make another batch. The listed times include the two batches specified in several recipes. A smaller basket or unusually large pieces may need more loads, which adds cooking time even when each individual batch takes the same number of minutes.
Match the appliance to the recipe before starting. The whole chicken and larger bone-in portions call for an eight-quart or larger basket, and the bird must clear the heating element with room above it. Capacity labels are only a guide because basket shapes differ. Check that skewers fit with the drawer closed and that their ends cannot reach the element. Avoid covering the entire basket floor with solid paper or foil, which blocks the airflow the recipe relies on; follow the appliance maker’s directions for any liner.
Keep the first cooked batch uncovered on a rack while the second cooks. If it cools more than you want, return it briefly to the empty hot basket for one or two minutes before serving, checking that it stays hot through the center. Don’t stack hot breaded pieces in a covered bowl unless you are ready for the crust to soften. Fajita vegetables release moisture even with good spacing, so expect browned edges and juicy filling there rather than the dry crunch of a breaded tender.
Questions people ask
How do I know air-fryer chicken is cooked?
Use an instant-read thermometer in the thickest meat and check more than one piece in a batch. Chicken must reach at least 165°F, and stuffed breasts need that temperature in the filling center as well. For thighs and drumsticks, 175–185°F often gives a more tender result, but keep the probe beside the bone rather than touching it.
Can I use frozen chicken for these recipes?
Thaw chicken in the refrigerator for these recipes so the coatings adhere and the stated times remain useful. A frozen center changes the cook substantially and can leave breading dark before the meat is ready. If you want to cook from frozen, use a recipe specifically developed for that cut and state rather than adding a few guessed minutes.
Why does the breading stay pale?
Dry flour, too little surface oil or blocked airflow are common causes. Dab the powdery spots with the measured oil and keep gaps between pieces, then let the coating cook long enough to set before turning. Check the meat temperature as well, because continuing only for color can dry out a thin cutlet that is already cooked.
Can I prepare breaded chicken ahead?
You can coat chicken a few hours ahead and refrigerate it on a covered tray, keeping raw poultry cold and separate from ready-to-eat food. A longer wait can make crumbs damp, so inspect the coating and add the measured oil just before cooking. Bring the air fryer fully to temperature and check every piece for 165°F rather than assuming a colder batch will finish at the shortest listed time.
How should I reheat leftovers?
Refrigerate cooked chicken within two hours and use it within three to four days. Reheat in a single layer at 350–370°F until the center reaches 165°F, checking early so thin pieces don’t dry out. Glazed chicken may stay softer than plain breaded pieces, so keep the heat moderate and watch the sugar coating.
