Pro tip: My air fryer chicken came out dry for weeks until I figured out the temp trick

I spent like 3 whole months trying to make crispy chicken thighs in my air fryer and they kept coming out dry and sad. I tried all sorts of stuff like oil sprays and different breading but nothing worked. Finally I realized I was cooking at 400 degrees for too long when I should have been doing 375 for 18 minutes instead of 20. It took me way too long to figure out that a tiny temp drop makes a huge difference in moisture. Now I use a meat thermometer every single time to check for 165 internal. Has anyone else dealt with air fryer chicken drying out before finding the right cook time?

2 comments

2 Comments

graceblack9d ago

Read somewhere that the carryover heat trick works even better if you pat the chicken dry first with paper towels before seasoning. Helps get that crust without overcooking the inside.

jana_fox509d ago

yeah the meat thermometer thing is a lifesaver I literally ruined like 5 pounds of chicken before I learned not to trust the timer alone. I set mine now to pull the thighs at 160 and just let carryover heat do the rest since it keeps them way juicier. 375 is definitely the sweet spot for crispy skin without turning it into shoe leather I've been doing that for months and it never fails me.