My sister said my air fryer chicken was always too dry

She pointed out I was cooking boneless breasts at 400 degrees for 18 minutes, which was way too long. I dropped it to 370 for 12 minutes and it's perfectly juicy now. What's one piece of cooking advice that totally fixed a recipe for you?

3 comments

3 Comments

coleman.jade1mo ago

Actually, 12 minutes at 370 might still overcook a thin breast. I check mine at 9 minutes.

elizabeth_gonzalez1mo ago

Checking at 9 minutes is smart. My chicken is usually a dry hockey puck because I get distracted and forget it exists. I have set off the smoke alarm more times than I care to admit. My cooking method is basically just hoping for the best.

cameron7632d ago

Used to be the EXACT same way with my chicken. I'd just throw it in and pray it wasn't sawdust by the time I remembered it existed. Then I started setting a timer and it changed EVERYTHING. But now I realize even my timer method was too long because I was doing 15 minutes at 375 every time. Nine minutes at 370 sounds way more precise and I bet it keeps the meat juicy instead of that weird dry stringy texture. Definitely trying your method next time because I am SO tired of hockey puck dinners.