What to Do With Leftover Fried Chicken? 15 Ideas

The real question is not what to do with leftover fried chicken, but how can you get leftover fried chicken? It happens (rarely, but it does), and I’m here to give you some creative and tasty ideas so that chicken doesn’t go to waste. So, what to do with leftover fried chicken? 

With your leftover fried chicken, you can make a sandwich or a Caesar salad, waffles, falafel or croquettes, quesadillas or enchiladas, chicken fried rice, noodle soup, lasagna, or Shepperd’s pie. 

There are unlimited options on what you can do with chicken. In this article, I’m bringing you 15 tasty ideas. Ideas that will transform last night’s fried check leftovers into something gorgeous. 

Ideas for Fried Chicken Leftover 

We all have to agree that Fried Chicken is one of the best things one can have. It doesn’t matter what season. Suppose it is hot or cold outside. Fried Chicken is always a good idea. And you know what else a good idea is? The good idea is to reuse your leftover fried chicken and give it a new life. Indeed, if you remove the fried outside part, you’ll end with regular cooked chicken that can be used in many dishes. Let’s see. 

Fried Chicken Sandwich

For this sandwich, I use fresh buns that I brown in a pan before I start assembling. For freshness, I use coleslaw with a twist: I substitute the regular sauce for mayonnaise, ketchup, lime, hot sauce, and pickles sauce. For an extra fancy and delicious sandwich, sometimes I add sliced avocado and stripes of crunchy bacon. 

Tip: you won’t need to remove the fried crust from your chicken.

Chicken Caesar Salad

The Leftover Fried Chicken is perfect for this salad, and you can use it with or without the fried part. 

When I make Caesar Salad, I like to be extra, so don’t expect this to be a normal salad. Besides the romaine lettuce, the parmesan, and croutons, I add finely sliced green apple, crispy bacon, roasted pumpkin seeds, and sliced radish. I top the salad with Caesar sauce and add the leftover chicken. 

Chicken Waffles

These chicken waffles are the perfect brinner dish for half dinner, half breakfast. You have two options. You can make regular pancakes and top them with fried chicken topped with honey, chili powder, and butter sauce. Or you can shred the chicken and fold it in the batter before cooking the waffles. 

I use buttermilk, butter, flour, baking and garlic powders, salt, pepper, spring onions, and the leftover chicken for the batter. You can use grated cucumber or sweet potato, flour, eggs, cheese, garlic powder, and chicken for a healthier version. 

Top your waffles with cream cheese, a poached egg, and fresh chives.

Chicken Falafel 

In a food processor, there is mince leftover chicken, chickpeas, parsley, coriander, ginger, and red onions. Transfer to a bowl and add salt, ground cumin, cayenne pepper, ground cardamom, baking powder, flour, and a splash of water. Mix everything with a wooden spoon, cover, and refrigerate for a few hours. 

Make small balls, press some sesame seeds, and fry for 2-3 minutes until golden. Serve with a yogurt sauce, and enjoy.

Chicken Dumplings

Start by grinding the chicken in a food processor. Throw it in a saucepan with mushrooms chopped into small pieces, minced garlic, and green onions. Add soy sauce and a little bit of siracha.

Put a small piece of your chicken filling into the middle of the wonton wrappers and mold them as you like. Boil dumplings for 5 minutes and then fry, in a saucepan, with a drizzle of olive oil, until golden and crisp. Serve with soy sauce, siracha, sesame seeds, and cilantro.

Chicken Croquettes

In a saucepan, fry onions and garlic with olive oil. Add the shredded chicken and cook. Add lemon juice, chicken broth, tomato sauce, oregano, salt, and pepper, and allow to simmer. To finalize, add flour and mix well until your dough comes off the pan. 

Take from heat and mix some greeted cheese and chorizo. Allow to cool slightly and, with your hands, form little balls (or rolls if you prefer). Pass in egg wash and breadcrumbs. At this point, you can fry the croquettes or freeze them to eat another day, which turns this into one of the best ways to reuse your fried chicken.

Chicken and Beer Patties

Making these delicious snacks is easier than you think. Mix cornstarch, baking powder, eggs, lemon juice, beer, and parsley in a bowl. Add shredded chicken and season with salt, pepper, and fresh herbs. Drop small portions of dough into oat oil to fry. Serve with a fresh salad and a drizzle of mayonnaise. 

Chicken Quesadillas

Fry red onions, peppers (a mix of red, green, and yellow), and garlic in olive oil. Add chicken, salt, cayenne pepper, and red chili flakes. Place a flour tortilla in the same pan (after removing our chicken and veggies). Sprinkle cheeses of your liking and top with your chicken mixture. Add more cheese and cook until the tortilla is brownish. Fold and cut in four. Serve with guacamole and sour cream or with BBQ Sauce. 

Chicken Enchiladas

Very close to quesadillas, these enchiladas can be prepared exactly in the same way. When you come to the assemble part, you won’t need to toss the corn tortillas in the pan. Instead, put your cheese, chicken and veggies mixture, and more cheese in the middle of the tortilla and wrap it like a flute. 

Lay your tortillas in an oven-proof dish and cover them with bechamel sauce and (more) cheese. Bake for 20-25 minutes or until it broils. Serve with basmati rice. 

Barbecue Fried Chicken

Quite easy, right? You already have the fried chicken, so you only need to reheat it in the oven. Then you coat the fried chicken in your favorite BBQ sauce and honey. Top with sliced red jalapenos, sesame seeds, and green onions. 

Chicken Fried Rice

One of my favorite dishes for leftover chicken is this fried rice; besides being easy, which is delicious. Add some leek, grated ginger, and garlic to a saucepan with olive oil. Add mushrooms and red peppers cut into slices. Season with black pepper. Continue to cook and add the leftover chicken and leftover pea rice (yes, two leftovers in one recipe). Drizzle with soy sauce and allow to dry. Serve warm with a hot egg and green onions. 

Chicken Soup

Quick and simple, this is a good go-to recipe on those rainy, cold days. Sauté some sliced onions with olive oil. Add the chicken broth and one smashed garlic (whole). If you have, add some fresh mint leaves. Once boiling, remove the garlic and add your noodles (or pasta of choice, I choose orzo or smaller pasta). Once the pasta is cooked, add shredded chicken. 

You can also add carrots, corn, or mushrooms. I like my simple and serve it with a chopped boiled egg.

Chicken Lasagna

Shred the leftover chicken, and chop the spinach, onions, and mushrooms. Add olive oil to a saucepan and let the ingredients above soften. Add minced garlic and mushrooms. Add a knob of butter to your saucepan and let it melt. Stir the flour until you get a thick mixture. Add chicken broth and milk. Season with salt, black pepper, and nutmeg. Mix until your sauce thickens (this will take a few minutes). Add spinach and shredded cheese, and remove from heat when cooked. 

To build the lasagna: cover the button of an oven-proof dish with your creamy sauce, then add your lasagna sheets, cheese, chicken, and sauce again. Repeat, bake and enjoy.  

Chicken Shepard’s Pie

You start by sauteing onions, garlic, and shitake mushrooms in an oven-proof saucepan. Add your herbs (mine are dried fine herbs) and then flour. Stir to create a thick paste. Add chicken broth and heavy cream. Then, combine chicken, corn, and green peas in the sauce.

Allow to cool slightly, and top with a thick layer of mashed potatoes. Use a fork to make a beautiful design and bake for 15 minutes.

Chicken Souffle

Add chopped onions, garlic, and leek to a saucepan with hot olive oil. While this cooks, separate your eggs: yolks in one bowl and whites in another. To the sautéed vegetables, add the chicken. Season with salt, pepper, and some dried thyme. Add wine and milk and allow to cook. On low heat, add egg yolks, one at a time, mixing all the time. Do this until you have a thicker mixture. Combine the shredded cheese and transfer to a bowl. 

While you wait, grease individual ramekins or a large oven-proof ceramic bowl with butter and cover with breadcrumbs. Whip the egg whites and fold them (very carefully) in the cooled chicken sauce. Fill the ramekins with your souffle and bake in the oven for 30 minutes.