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My sister told me my air fryer chicken was 'sad and dry' and I'm still mad about it
She came over for dinner last week and straight up said my chicken thighs looked like they'd been cooked in a desert. I was just doing 400 degrees for 20 minutes like I always did. Turns out I was skipping a key step. Now I pat the chicken totally dry, rub it with oil, and do 380 for 18 minutes, flipping halfway. It's way juicier. Anyone else get roasted by family over their cooking?
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ninam861d ago
Oh man, that's the worst. I was reading something about how the air fryer basically blasts all the moisture out if you don't add a little oil barrier first. Your old method was basically my method too, and I got the same complaints. That patting dry step is a total game changer, it lets the skin get crispy instead of steamed. Family can be brutal but at least it led to a better recipe.
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fiona_lewis371d ago
So what's the exact oil barrier method you read about?
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