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My buddy said my air fryer chicken came out dry, so I timed it instead of guessing
I used to just throw chicken thighs in at 380 for like 20 minutes and hope for the best. My buddy Marcus came over two weeks ago, took one bite, and said it tasted like sawdust, which honestly stung a little. So I bought a cheap meat thermometer and started pulling them at 175 degrees internal instead of going by looks. Turns out they were hitting 195 plus before I ever took them out, which is why they were so dry. Now I do 375 for 16 minutes, flip once at the 10 minute mark, and check the temp. Anyone else switch to temp checking or do you all just eyeball it?
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