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Tried air fryer salmon at my sister's place in Fresno on Sunday, now my $30 stovetop pan is jealous
My sister in Fresno made salmon in her air fryer last Sunday and I fully expected it to be dry and sad, but it came out flaky in about 9 minutes with just lemon and pepper. I have been pan searing fish for years and honestly hers had a better crust on the top. Now I want to try chicken thighs and maybe some crispy chickpeas, so what temp and time do you all use for thighs without drying them out?
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anderson.piper12d ago
Did you pat the thighs really dry before they went in? I read on a cooking blog that moisture is the whole game with air fryers since they work more like a tiny convection oven than a real fryer. The woman who wrote it said 400 degrees for about 18 to 20 minutes for bone-in thighs, flipping halfway, and she checks them at 165 with a meat thermometer. Boneless ones run faster, closer to 12 or 14 minutes, and she said to pull them a few degrees early because they keep cooking while they rest. I also heard you should not crowd the basket, or the tops steam instead of getting that crust you liked on the salmon.
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