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I compared air frying chicken thighs from frozen vs thawed and the frozen ones won
Tried both batches at 400 for 22 minutes and the frozen ones came out with way crispier skin, probably because all that ice steaming off kept the inside juicy while the outside got blasted. The thawed ones were fine but kinda dry at the edges, so now I just throw them in straight from the freezer. Anyone else skip the thaw step on purpose or am I doing something weird?
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