Appreciation post: The night my air fryer chicken went from dry to perfect

I spent 3 months making dry, sad chicken breasts in my air fryer at 400 degrees for 20 minutes. Then one night I dropped the temp to 375 and checked it after 12 minutes and it came out juicy with a crispy skin. Why do so many recipes online push those high temps for chicken?

3 comments

3 Comments

king.wyatt1d ago

You ever try putting a meat thermometer in there too? That was the real game changer for me. I stopped timing it altogether and just pull the chicken at 160 degrees internal temp. Rest it for 5 minutes and it comes out perfect every time, no matter what temp I use. Those high temp recipes online are just trying to get you a quick meal but they don't tell you about carryover cooking. 375 is definitely better than 400 though, the outside doesn't burn before the inside cooks.

holly_walker763d ago

Same thing happened to me, 400 degrees ruined like 5 batches before I figured out 375 is the sweet spot.

felixlee3d ago

Agreed with @holly_walker76, dropping to 375 saved my chicken too.