Warning: My air fryer chicken thighs kept coming out rubbery

No matter what I did, the skin was soggy and the meat was tough (a total letdown, right?). I finally figured out that patting them super dry and cooking them skin-side down first makes a big difference. They come out crispy on the outside and juicy inside now, which I'm pretty proud of.

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3 Comments

calebburns6mo ago

My first try with salmon in the air fryer was a total disaster, completely dried out. I learned the hard way that a quick brine makes all the difference for moisture. It's funny how one small change can turn a kitchen fail into a win.

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nancy306mo ago

Brining is the real secret weapon for air fryer fish. We've all learned that lesson the hard way though. That dry salmon phase is basically a rite of passage.

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robinwalker6mo ago

How long you brine for, @calebburns?

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