First time my chicken thighs came out crispy instead of soggy

I've been trying to get air fryer chicken thighs right for about two months now. Every batch before this week came out with wet skin that just stuck to the meat. Tuesday I decided to pat them bone dry with paper towels before adding any oil or seasoning. Then I put them in the basket skin side up without crowding, and I let them go at 380 for 18 minutes without opening the door once. The skin came out golden and crackly all over, and the inside was still juicy. My husband noticed right away and asked what I did different. Has anyone else had trouble getting the skin dry enough, or do you use a different trick?

2 comments

2 Comments

hayden_butler2712d ago

My buddy Mike tried this same thing last week after his chicken came out like wet cardboard three times in a row. He dried them with like half a roll of paper towels and then let them sit on a rack in the fridge for an hour uncovered before cooking. Said the skin was so crispy he almost burned his mouth on the first bite. His wife told him to stop bragging about it at dinner though haha.

the_jason12d ago

I mean the paper towel trick is the real MVP honestly. Patting them dry makes all the difference.