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I finally got my air fryer chicken thighs to stop sticking without a ton of oil
For months, my chicken thighs would always tear and stick to the basket, leaving a mess and ruining the skin. I tried spraying them with oil, which just made things smoky. Last Tuesday, I got fed up and tried something different. I preheated the air fryer for a full 5 minutes at 400 degrees, then placed the thighs on a single layer of plain white onion slices in the basket. The onion kept the meat off the hot surface and let the fat drip away. After 22 minutes, the skin was perfectly crisp and the thighs lifted right off. The onion underneath was caramelized and tasty too. Has anyone else tried a veggie layer like this with other meats?
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murray.betty6mo ago
Ugh, that just sounds like extra dishes to me.
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nancyd855mo ago
My sink looks like a crime scene after I make spaghetti. I feel your pain.
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ray_foster676mo ago
Extra dishes are the price we pay for not eating cold cereal every night. My sink is basically a monument to my fear of boring food. Sometimes you just gotta accept the pile of pans as a sign you did something right. It's like a little kitchen trophy for not being lazy.
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