My mom's comment about my air fryer chicken changed how I cook

She was over for dinner last week and said my chicken thighs looked 'sad and pale' even though they were cooked through. She told me to pat them bone dry with a paper towel, then rub a tiny bit of baking powder into the skin before the oil and seasoning. I tried it on a batch of four pieces at 400 degrees for 22 minutes. The skin got SO crispy, like it was fried, and she was right, it looked way better. Anyone have other little tricks for getting that perfect crispy skin without drying the meat out?

3 comments

3 Comments

mason_ward1mo ago

Totally feel you on the sad chicken skin, it's the worst. That baking powder trick is a game changer for real. I've found letting the chicken sit uncovered in the fridge for an hour before cooking helps dry the skin out even more. What temp do you usually run your air fryer at?

james_martin932mo ago

Remember my roommate tried that with wings once.

-1

avery9212mo ago

Oh man, that's rough. Pretty sure you need a specific kind of fryer for wings, not just a regular one.