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My sister said my air fryer chicken was 'too dry' and I finally figured out why
She was over for dinner last week and made a comment about the chicken thighs I made. I always cooked them at 400 degrees for 20 minutes, thinking that was the right way. She asked if I ever tried a lower temp for a bit longer, like 375 for 25 minutes. I tried it yesterday and the difference was crazy, way more juicy. Has anyone else found that lowering the temp works better for certain meats?
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jamie_allen92mo ago
My old Breville air fryer actually does better at 400. I found chicken thighs need that high heat to get the skin crispy, which is the whole point for me. The trick is to pull them at 18 minutes, not 20, and let them rest. That five minute rest makes all the juice come back. Lower temps just give me rubbery skin, even if the inside is a bit wetter.
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reese862mo ago
But is the skin really that big of a deal, @jamie_allen9? It all gets eaten the same way.
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alex5241mo ago
Rubbery skin is a crime against chicken. The whole point is that crispy, salty bite before you get to the good stuff inside. If the skin isn't right, you might as well just boil the thing. Reese is out here living a sad, skinless life and doesn't even know it.
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