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6 months of air fryer chicken finally got crispy skin
Used to get soggy chicken thighs every time. Added a 2 minute preheat at 400F before dropping them in and now they crunch like deep fried.
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andrew_rodriguez7d ago
Started doing the same thing with my thighs but I pat them dry with paper towels first. Really makes a difference in getting that crust going. I also leave a little space between each piece so the air can circulate, that helped more than I expected. Once I started preheating the air fryer for a full 5 minutes everything changed my skin actually CATCHES now instead of steaming.
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nancy4757d ago
Oh man the preheating thing is a total game changer, @andrew_rodriguez - I used to just toss mine in cold and wonder why the skin was rubbery. Now I let mine run for a solid 5-7 minutes and that extra heat really locks in the crunch. And yeah patting dry is key, I even let them sit out on a plate for 10 minutes after drying to make sure they're bone dry before they hit the basket.
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thomas_martinez1d ago
Same here, I started tossing mine in a bowl with a tiny bit of baking soda before drying and it's like the air fryer actually turns the skin into chips. Just a pinch though, too much and it gets that weird metallic taste. Preheating plus that little trick got me the crunchiest wings I've ever made at home.
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