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My sister swore I'd ruin chicken thighs at 400 degrees. She was right and I hate it.
My sister has been roasting chicken thighs in her oven at 425 for 12 years and she kept telling me my air fryer would dry them out if I went over 375. I blew her off for 6 weeks because every recipe on the internet says 400 degrees for 20 minutes. Last Tuesday I did a side by side with two packs of thighs from Kroger, one basket at 375 for 22 minutes and one at 400 for 18. The 400 batch came out with rubbery skin and the meat was 195 internal, while the 375 batch hit 175 and tasted way better. I texted her a photo of both plates and she just replied 'told you' with no punctuation. Now I want to know if anyone else dropped their temp instead of raising it, because every chart I find online says the opposite.
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