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Pro tip: my sister said my air fryer chicken came out "sad and pale" so I stopped doing one thing
My sister came over for dinner about 2 months ago and I made chicken thighs in the air fryer like I always do. She took one bite and said "these taste fine but they look sad and pale, like hospital food." I was annoyed at first but she was right, they had zero color on them. Turns out I was piling everything in the basket so it steamed instead of browned. Now I do two things different: I pat the thighs totally dry with paper towels, and I cook them in a single layer with a little space between each piece, even if that means two batches at 380 for about 18 minutes. The skin comes out crisp and golden now instead of grey and rubbery. I also quit opening the basket every 4 minutes to peek, which was letting all the heat out. Has anyone else had somebody roast their cooking and then it actually made them better? What was the one change that fixed it for you?
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wells.christopher17d ago
Cold meat browns way better than room temp.
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