What to Do With Leftover Fried Chicken? 15 Ideas

The true challenge isn’t what to do with leftover fried chicken, but how to obtain leftover fried chicken in the first place. It occurs (rarely, but it does), and I’m here to help you come up with some inventive and delectable alternatives so that your chicken doesn’t go to waste. So, what should you do with the remaining fried chicken?

You may prepare a sandwich or a Caesar salad with your leftover fried chicken, as well as waffles, falafel or croquettes, quesadillas or enchiladas, chicken fried rice, noodle soup, lasagna, or Shepperds pie.

What you can do with chicken is almost limitless. In this essay, I’ll provide you 15 delicious ideas. Ideas for transforming yesterday night’s fried check leftovers into something beautiful.

Ideas for Fried Chicken Leftover 

We can all agree that Fried Chicken is one of the greatest foods available. It makes no difference what season it is. Assume it’s hot or freezing outdoors. Fried chicken is an excellent choice. And do you know what else is an excellent idea? It’s a fantastic idea to repurpose your leftover fried chicken and give it a new lease of life. Indeed, removing the fried exterior portion yields conventional cooked chicken that may be utilized in a variety of recipes. Let’s see how it goes.

Fried Chicken Sandwich

I use fresh buns that I brown in a skillet before constructing the sandwich. I utilize coleslaw with a twist for freshness, substituting mayonnaise, ketchup, lime, hot sauce, and pickles sauce for the standard sauce. I occasionally add sliced avocado and strips of crispy bacon to my sandwiches to make them extra fancy and tasty.

It is not necessary to remove the fried crust off your chicken.

Chicken Caesar Salad

Leftover Fried Chicken is ideal for this salad, and it may be used with or without the fried portion.

When I prepare Caesar Salad, I want to go above and above, so don’t expect this to be your average salad. I add finely sliced green apple, crispy bacon, roasted pumpkin seeds, and sliced radish to the romaine lettuce, parmesan, and croutons. I dress the salad with Caesar dressing and top it with the remaining chicken.

Chicken Waffles

These chicken waffles are the ideal brinner meal, serving as half supper and half brunch. You have two choices. Make ordinary pancakes and top them with honey, chili powder, and butter sauce-topped fried chicken. Alternatively, shred the chicken and incorporate it into the batter before baking the waffles.

For the batter, I combine buttermilk, butter, flour, baking and garlic powders, salt, pepper, spring onions, and leftover chicken. For a healthy version, use shredded cucumber or sweet potato, flour, eggs, cheese, garlic powder, and chicken.

Cream cheese, a poached egg, and fresh chives go on top of the waffles.

Chicken Falafel 

There is minced leftover chicken, chickpeas, parsley, coriander, ginger, and red onions in a food processor. Add salt, ground cumin, cayenne pepper, powdered cardamom, baking powder, flour, and a splash of water to a mixing bowl. Mix everything together with a wooden spoon, then cover and chill for a few hours.

Form tiny balls, sprinkle with sesame seeds, and cook for 2-3 minutes, or until golden. Enjoy with a yogurt sauce on the side.

Chicken Dumplings

Begin by pulverizing the chicken in a food processor. Place it in a pot with chopped mushrooms, minced garlic, and green onions. Add soy sauce and siracha to taste.

Fill the wonton wrappers with a tiny amount of chicken mixture and shape them as desired. Cook the dumplings for 5 minutes in a pot with a sprinkle of olive oil until brown and crisp. Toss with soy sauce, siracha, sesame seeds, and cilantro before serving.

Chicken Croquettes

Cook onions and garlic in olive oil in a saucepan. Cook with the shredded chicken. Allow to boil after adding the lemon juice, chicken stock, tomato sauce, oregano, salt, and pepper. Finally, add flour and stir until the dough comes off the pan.

Remove from the heat and stir in some more cheese and chorizo. Allow it cool somewhat before forming small balls (or rolls, if you want) with your hands. Incorporate the egg wash and breadcrumbs. At this point, you can either cook the croquettes or freeze them for later use, making this one of the greatest methods to reuse your fried chicken.

Chicken and Beer Patties

It’s simpler than you think to make these delectable treats. In a mixing dish, combine cornstarch, baking powder, eggs, lemon juice, beer, and parsley. Season the shredded chicken with salt, pepper, and fresh herbs. To fry, drop little amounts of dough into the oil. Serve with a fresh salad and mayonnaise drizzle.

Chicken Quesadillas

In olive oil, sauté red onions, peppers (red, green, and yellow), and garlic. Combine the chicken, salt, cayenne pepper, and red chili flakes in a mixing bowl. After we’ve removed our chicken and vegetables, place a flour tortilla in the same pan. Top with your favorite cheeses and your chicken combination. Cook until the tortilla is browned, then top with additional cheese. Fold and cut into four pieces. Serve with guacamole, sour cream, and BBQ sauce.

Chicken Enchiladas

These enchiladas are similar to quesadillas in that they may be cooked in the same manner. You won’t need to put the corn tortillas in the pan when it comes time to assemble. Instead, place the cheese, chicken and vegetable combination, and more cheese in the center of the tortilla and wrap it like a flute.

Place the tortillas in an oven-safe dish and top with bechamel sauce and (extra) cheese. Bake for 20-25 minutes, or until the top is golden brown. With basmati rice, serve.

Barbecue Fried Chicken

Isn’t it simple? You already have the fried chicken; just reheat it in the oven. The fried chicken is then coated in your favorite BBQ sauce and honey. Serve garnished with sliced red jalapenos, sesame seeds, and green onions.

Chicken Fried Rice

This fried rice is one of my favorite recipes to make with leftover chicken since it is quick and tasty. In a saucepan with olive oil, combine the leeks, ginger, and garlic. Add the mushrooms and red pepper slices. Season with black pepper to taste. Cook for another 5 minutes after adding the remaining chicken and pea rice (yep, two leftovers in one meal). Allow to dry after drizzling with soy sauce. Serve hot with a fried egg and green onions.

Chicken Soup

This is a terrific go-to meal for wet, chilly days since it is quick and easy. Sauté sliced onions in olive oil. Pour in the chicken broth and one entire crushed garlic clove. Add some fresh mint leaves if you have them. Once the garlic has been removed, add your noodles (or pasta of choice, I like orzo or smaller pasta). When the pasta is done, add the shredded chicken.

Carrots, maize, and mushrooms may also be added. I like mine simple and top it with a diced cooked egg.

Chicken Lasagna

Chop the spinach, onions, and mushrooms and shred the remaining chicken. Allow the items listed above to soften in a pot with olive oil. Mix in the minced garlic and mushrooms. Allow a knob of butter to melt in your pot. Stir in the flour until the mixture is thick. Pour in the chicken broth and milk. Season with salt, pepper, and nutmeg to taste. Mix for a few minutes, or until the sauce thickens. When the spinach and shredded cheese are cooked, remove from the fire.

Cover the button of an oven-proof dish with your creamy sauce, then top with the lasagna sheets, cheese, chicken, and sauce again. Repeat, bake, and savor.

Chicken Shepard’s Pie

In an oven-proof pot, sauté onions, garlic, and shitake mushrooms. Then add your herbs (I used dried fine herbs) and flour. To make a thick paste, stir everything together. Pour in the chicken broth and heavy cream. Then, in the sauce, add the chicken, corn, and green peas.

Allow it cool somewhat before adding a thick layer of mashed potatoes on top. Bake for 15 minutes after making a wonderful pattern with a fork.

Chicken Souffle

In a saucepan with heated olive oil, combine chopped onions, garlic, and leeks. While this is cooking, separate your eggs, putting the yolks in one basin and the whites in another. Add the chicken to the sautéed veggies. Season with salt, pepper, and dry thyme to taste. Allow the wine and milk to simmer together. Add egg yolks one at a time, mixing constantly, over low heat. Repeat until the mixture is thicker. Transfer the grated cheese to a mixing dish.

While you wait, butter and breadcrumbs individual ramekins or a big oven-proof ceramic basin. Whip the egg whites and gently incorporate them into the chilled chicken sauce. Fill the ramekins with the souffle and bake for 30 minutes.