Crispy Potluck Stuff

Maybe it’s not the best game plan but I’m making this

http://thepioneerwoman.com/cooking/2008/08/crispy-yogurt-chicken/

for a Halloween potluck at work. I will be be (determined by the responses on this board) either baking the chicken the night before and reheating throughout the day in the crockpot OR baking the chicken the night before and maintaining heat in the crockpot (about 4-5 hours).

The chicken is a great recipe, but it’s one of those that is better the next day, so I would prefer to bake the chicken and reheat. However- I’m concerned that the breading will become soggy if I do this- so looking for tips on keeping it crunchy. I could do insulated bags instead- just not sure if it will hold heat for that long. Any ideas?

Hmmm… Chicken thighs generally hold and reheat well. (Certainly better than dusty and tasteless breast meat)

Panko will survive a little better than regular bread crumbs, but even so, they’re going to go a bit soggy. The key is to keep it dry - baking the chicken and immediately sealing it up in a bag or tupperware container, or even putting a lid on the baking dish will guarantee soggy breading as the steam and moisture coming out of the chicken will be absorbed by the breading.

How about cold fried chicken for the party? Bake it as usual, then let it cool so it’s not lava-hot before putting it into the fridge. Leave it uncovered until it’s cold, and the breading will hopefully still be crunchy.

I don’t know about the chicken but I love Ree.

"Then, place a slice of butter over the large part of the chicken. This is a very important step, as the Panko breadcrumbs tend to get pretty dry without the moisture of the butter.

I look for whatever butter rationale I can find in my daily life. It’s a hobby of mine."