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My grandma told me at Thanksgiving that her air fryer fries chicken better than her old deep fryer, and she was right
She's 78 and got one of those basket style ones as a gift in October, and she swore up and down at the table that her fried chicken finally tasted like it did when she cooked it in the 80s. I didn't believe her so she made a batch right there after dinner, 375 degrees for about 22 minutes, flipping the pieces once halfway. The skin came out shatter crispy with way less grease and the inside was still juicy, and now she refuses to pull out her old Fry Daddy at all. Has anyone else had luck doing bone in chicken in theirs, and do you bother with a light spray of oil first?
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