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My air fryer chicken thighs went from soggy to perfect with one simple change
For months, my air fryer chicken thighs were a mess. I'd put them in skin-side up like I always did in the oven, and the skin would stay rubbery while the meat cooked. I was about to give up on using the air fryer for them. Then, about three weeks ago, I saw a comment on a cooking site that said to start them skin-side down. I tried it with a pack of six bone-in thighs. I cooked them at 380 degrees for 15 minutes skin down, then flipped for another 10. The skin got so crispy it shattered when you bit it, and the meat was still super juicy. It completely changed how I use the appliance for poultry. Has anyone else found a specific flip or placement trick that made a huge difference for a different food?
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anderson.piper25d ago
That "skin-side down first" tip is the same game-changer I read about in a cooking newsletter last month.
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jade_jenkins25d ago
My first ten attempts were a crime against chicken. I was so stubborn about doing it the oven way. That flip trick is the only reason my air fryer didn't end up in a yard sale.
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