You can make crispy fried chicken in the microwave by using small, boneless chicken pieces, a crunchy coating, and a microwave crisper tray.
Start by cutting your chicken into thin strips or bite-sized chunks. Pat them dry with a paper towel so the coating sticks better. Season the chicken with salt, pepper, and any other spices you like.
Next, dip each piece into a beaten egg, then roll it in a mix of breadcrumbs and flour. Panko breadcrumbs work great for extra crunch. Press the coating on well. Let the coated chicken sit for a few minutes so it sticks better while cooking.
Use a microwave crisper tray if you have one. Preheat it for 2 to 3 minutes in the microwave. Then place the chicken pieces on the hot tray in a single layer. Spray or brush a little oil on top of each piece to help it brown and crisp.
Microwave on high for about 5 to 6 minutes, flipping halfway through. Let it rest for a minute before eating.
That’s it. You’ll get chicken that’s crispy on the outside and juicy inside, no frying needed.
Fried chicken wings in microwave
I know what you’re thinking — crispy fried chicken in the microwave? Sounds like a joke, right? I used to think the same thing. I mean, isn’t the microwave supposed to make everything soggy?
But let me tell you something: once I figured out the right way to do it, I was shocked. Crunchy outside, juicy inside — without dealing with hot oil or a messy kitchen. It’s not magic, but it’s close.
Whether you’re in a dorm, don’t have a fryer, or just want a quick fix without the fuss, I’m going to walk you through everything you need to know. And yep — I’ve made all the mistakes already so you don’t have to.
Let’s dive in!
Choose the Right Type of Chicken
The first time I tried microwaving fried chicken, I used big drumsticks. Bad move. They cooked unevenly, and the middle stayed cold while the outside dried out. Not good.
The best kind of chicken for microwave frying is small, boneless pieces. Think chicken tenders, thighs cut into chunks, or even thin breast slices. The smaller and more even the pieces, the better they cook.
Boneless thighs are my go-to. They stay juicy and have great flavor. Plus, they’re harder to overcook. If you’re using breast meat, slice it thin so it doesn’t dry out.
Frozen chicken? Make sure it’s fully thawed first. Trying to crisp frozen meat is a fast track to chewy sadness. Trust me.
Preparing the Chicken for Maximum Crisp
This part makes all the difference. If you skip the prep or rush it, your chicken won’t crisp up. I’ve done it. The breading slid off and everything turned soggy. No thanks.
Start by drying the chicken with paper towels. Get rid of as much moisture as you can. That helps the coating stick.
Then, season the chicken directly. Salt, pepper, garlic powder, paprika — whatever flavors you like. Don’t rely only on the crust to do all the work.
Now for the coating. Set up two bowls:
- One with beaten egg and a splash of buttermilk or water.
- One with your dry mix: panko, flour, and maybe a handful of crushed cornflakes if you want extra crunch.
Dip each piece in the wet bowl, then roll it in the dry mix. Press the coating on really well. I let it sit for about 5–10 minutes afterward so the breading sticks better.
Right before microwaving, lightly spray or brush the outside with oil. This is what gives it that golden, fried look. Not too much — just a mist will do.
How to Microwave Fried Chicken Without Making It Soggy
Here’s the big challenge: moisture is your enemy. If you trap steam while cooking, the crunch disappears. I learned this the hard way when I covered the chicken thinking it would “cook better.” Nope — total flop.
The secret weapon? A microwave crisper tray. If you don’t have one, seriously consider it. It gets hot like a pan and helps brown the bottom of your chicken.
Here’s what I do:
- Preheat the crisper tray in the microwave for 2–3 minutes.
- Place the chicken on it, spaced out — no overlapping.
- Microwave on high for 5–6 minutes (boneless pieces).
- Flip halfway through and maybe give a light oil spray again.
- Let the chicken rest for 1 minute before eating.
Don’t cover it, and don’t crowd the tray. That steam needs somewhere to go.
After I started doing it this way, everything changed. No more soggy mess. Just crispy bites every time.
Tips to Make It Taste Just Like Deep-Fried
Alright, crisp is one thing, but flavor? That’s next-level. Here’s how I made mine taste like the real deal:
- Season everything. Chicken, flour, wet mix. I add salt, garlic powder, paprika, and a little cayenne.
- Mix up your coating. Use panko plus flour. Add crushed cornflakes or even a spoon of cornmeal for texture.
- Spray oil before cooking. Helps the coating fry up nice and golden.
- Let it rest after cooking. That minute of rest makes it even crispier. It also keeps the juices in.
- Try a pinch of MSG. Not a must, but if you want that fast food-level flavor? Game changer.
Once you get the hang of it, you can start playing around — add spices, try different breadcrumbs, even dip it in hot sauce afterward. You’ll be surprised how close it comes to deep-fried.
Final Thoughts: Is It Worth It?
Honestly? Yeah. It’s absolutely worth it.
Sure, it’s not going to beat a big basket of deep-fried chicken from your favorite restaurant. But for a quick fix, it’s shockingly good. Once you know how to do it right, you’ll find yourself craving it all the time.
And hey — no oil splatters, no frying pans, no big cleanup. Just a crispy bite and a satisfied belly.
Try it once. I think you’ll be hooked too.