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Kept burning the outside of my chicken thighs until I figured out the real trick
For months I was cranking my air fryer to 400 and wondering why my chicken came out looking like a hockey puck on the outside but still raw inside. Turns out I was overcrowding the basket every single time. Soon as I started doing single layers and letting the hot air actually circulate, the texture changed completely after about 3 tries. Anyone else have that moment where you realized you were just jamming too much food in there?
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the_pat1mo agoTop Commenter
Did you try flipping them halfway through the time?
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the_rowan15d ago
375 gang here, @kevin_dixon already gave the right number. Flipping at 3 minutes is the only way.
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