Oven method: Preheat the oven to 350°F (175°C). Remove the cooked chicken from its packaging and place it in an oven-safe dish.
Lightly spritz or sprinkle a few drops of water over the chicken, then cover the dish tightly with aluminum foil to retain steam.
Heat the covered dish in the oven for 10–15 minutes, or until the chicken is heated through; larger or bone-in pieces may need more time.
Pan-fry method: Remove chicken from its packaging and pour about 1 cup of vegetable oil into a frying pan to a depth of roughly 1/4 inch.
Heat the oil over medium until it sizzles when a drop of water is flicked in. Carefully add chicken pieces to the pan, leaving about 1 inch between pieces.
Cook for 2–3 minutes per side until hot and crisped, then transfer to a paper towel–lined plate to drain briefly before serving.
Microwave method: Place chicken on a microwave-safe plate and cover with plastic wrap. Heat for 1 minute, check, and continue heating in 1-minute intervals until hot.
