I thought air fryer chicken was always dry until I brined it for 30 minutes first

Last tuesday I threw in some boneless thighs without any prep and they came out like shoe leather. After reading a post here about a simple salt water soak, I tried it with some drumsticks last night and they were actually juicy and tender.

3 comments

3 Comments

ray_martinez821mo ago

Doesn't it seem like half the time the problem isn't the gadget but how we rush through the steps? Brining is just the same idea as seasoning or resting meat, you gotta give it a little respect before you blast it with heat.

the_taylor1mo ago

My buddy tried air frying chicken raw once and said it tasted like cardboard.

wade8711mo ago

Ask @the_taylor what temp his buddy ran it at. Most people just blast everything at 400 and hope for the best. Chicken needs a lower temp to cook through without burning the outside. Also did he even season it or just throw it in there dry? No seasoning plus high heat equals dry garbage every time.