A comment on my air fryer chicken post made me rethink my whole technique

Someone said I was drying out my thighs by not letting the skin get enough air contact underneath. So I tried flipping them halfway through at 380 for 18 minutes and the skin came out way crispier. Has anyone else gotten feedback on a recipe that totally shifted how you cook?

2 comments

2 Comments

singh.blair21d ago

Wait, you're telling me the trick was just... air flow underneath? I've been missing that this whole time.

logan_dixon1820d ago

lol I was exactly the same way. "Air flow underneath" sounded too simple to me, like there had to be some secret sauce. Then I tried it on my own setup and couldn't believe how much difference those little risers made. Now I feel kinda dumb for ignoring it so long.