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Pro tip: I was crowding my air fryer basket for 2 years before I figured it out
Piled chicken thighs in there every Sunday thinking more food equals faster dinner, and they always came out steamed and sad. Then I tried one single layer with space between each piece and got actual crispy skin in 18 minutes at 400. Now I cook in two batches and it still beats the oven. Anyone else fight the urge to just dump the whole bag in?
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