I was burning my air fryer chicken every single time

My friend saw me cooking drumsticks at 400F for 25 minutes and said they looked like charcoal. I never thought to lower the temp for dark meat. What's your go-to time and temp for chicken that isn't dry?

3 comments

3 Comments

michael_baker22d ago

Flip them halfway, skin side down first.

garcia.logan22d ago

Yeah, @michael_baker has it backwards. You always start skin side up. That way the fat renders and the skin gets crispy at the end. Flipping it early just steams the skin and you get rubber. It's a basic rule for a reason.

william3201d agoMost Upvoted

Skin side DOWN first? That's how you get rubber chicken.