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I finally figured out why my air fryer chicken was always dry
I was making chicken thighs again last Tuesday, and my wife just said 'it tastes like jerky'. That hit me. I was cooking them at 400 degrees for 20 minutes straight, no break. I looked it up and saw a tip about starting high to crisp, then dropping the temp. Tried 400 for 10 minutes, then 350 for 8 more, and it was totally different. Has anyone else found a better temp combo for dark meat?
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jenny4727d ago
My buddy did that and his chicken came out like shoe leather.
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wyatt_mitchell2627d ago
Maybe the brine was too strong or too long. A heavy salt mix can actually pull moisture out instead of putting it in. Did he say how much salt he used?
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Found that a quick brine helps a ton with dryness too. Soak the thighs in salty water for even just thirty minutes before you pat them dry. It keeps the inside way more juicy, even if you mess up the temps a little.
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