I finally got my air fryer chicken thighs to be crispy without drying out

Overheard a lady at the grocery store last week saying she pats her chicken dry with paper towels before seasoning, then sprays a little oil on top before hitting the air fryer at 400. Tried it with bone in thighs last night and the skin actually snapped when I bit into it. The meat stayed juicy too which has been my struggle for months. Anyone else got tricks for keeping dark meat moist in the air fryer?

2 comments

2 Comments

dakotaknight1d agoMost Upvoted

The dry patting trick was a game changer for me too, never thought it'd make that much difference.

emerymoore14h ago

@dakotaknight so you pat it dry before or after seasoning though...