Question about getting crispy chicken thighs without the smoke alarm going off

I kept setting off my smoke detector in my apartment every time I tried to get the skin crispy on bone-in thighs. Last week, I tried patting them completely dry, then rubbing them with a tablespoon of cornstarch mixed with the spices before air frying at 380 for 25 minutes. The skin got super crisp and there was barely any smoke. Has anyone else found a different method that works for them?

2 comments

2 Comments

ivan_fisher991mo ago

Feel your pain so much, my smoke alarm is basically a dinner bell. I mean, I gave up on pan searing them inside because it was a total disaster every single time. Your cornstarch trick sounds really smart, I'm gonna have to try that next time. I've had some luck just baking them on a wire rack over a sheet pan at a pretty high heat, but it still gets a bit smoky. Honestly, it's such a relief to find a method that doesn't involve waving a towel at the ceiling.

jamies451mo ago

That cornstarch trick is genius, it must soak up the fat. Ever try starting them in a cold pan? It renders the fat slower so it doesn't smoke as much.