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My air fryer chicken thighs went from dry to juicy after a quick brine
I was making boneless skinless thighs almost every week. Always came out dry on the inside. Tried different temps, 370, 390, nothing worked. Then I read about dry brining. Just salt the meat and let it sit for 30 minutes before cooking. Did that last Tuesday with four thighs. Cooked them at 380 for 18 minutes. The difference was insane. Juicy all the way through and the seasoning actually stuck to the meat. Has anyone else had luck with a quick brine in the air fryer?
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gavin92814d ago
30 minutes? I've been dry brining my steaks for like 4 hours minimum, never thought to try it that quick with chicken. That's wild it made such a difference in under an hour. I might actually start cooking chicken again because mine always turn out like cardboard. Did you rinse the salt off or just pat it dry?
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luna_wells5713d agoMost Upvoted
Nope, I just patted it dry with paper towels. I used to think you had to rinse the salt off too but turns out that's a waste of time. Never would have believed 30 minutes could make that much difference till I tried it myself.
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