My air fryer chicken came out dry for months until I changed one thing

For like 6 straight weeks I was making chicken breast in my air fryer and it came out like shoe leather every time, I was convinced the air fryer was just overhyped. Then last Tuesday I decided to brine the chicken in salt water for just 20 minutes before cooking and it came out actually juicy and tender. Has anyone else had a total turnaround on a technique they thought was useless?

3 comments

3 Comments

patricia_gonzalez8d ago

Wait, did you pat the chicken dry before putting it in the brine or after?

wesley_jones7d ago

Does it really matter that much? I mean, people have been brining chickens for centuries without a PhD in poultry prep. Seems like you'd get the same result either way unless you're entering a chicken competition.

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jason_lewis36d ago

Exactly! I've been dry brining chickens for years and they turn out great every time. @wesley_jones is right, you dont need to overthink it. Most of the time I just salt the bird the night before and throw it in the fridge uncovered. Comes out with crispy skin and juicy meat with zero extra effort. People act like you need to measure out exact brine ratios and time it to the minute. Ive done it both ways and honestly cant tell the difference unless youre cooking for judges. Same deal with turkey too. Just get the basics right and youll be fine.