Old way vs air fryer way for chicken thighs - which side are you on?

I used to bake chicken thighs at 400 for 45 minutes in my regular oven. Then I switched to the air fryer at 375 for 18 minutes and they came out way crispier. But my wife says the old way gave more even cooking and better juice retention. The air fryer gives that crackly skin but sometimes the thickest part is still pink. Anyone else deal with this tradeoff and pick a side for good?

3 comments

3 Comments

jordan_henderson1313d ago

Air fryer all day, that crackly skin is worth the occasional gamble on pink meat.

david_reed2213d ago

Worth the occasional gamble on pink meat" - yeah that got me thinking. I used to be super paranoid about undercooked chicken, always nuked it until it was dry and sad. But after getting an air fryer and trying wings at 375 for exactly 18 minutes, the skin is perfect and I've had maybe one or two pieces that were a tiny bit pink near the bone. Never got sick and the texture is night and day better. Totally on your side now.

the_claire13d ago

air fryer all day" is the real truth. I got one last year and now chicken's actually juicy instead of tasting like a dry sponge.