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The guy at the gym told me his air fryer "ruined chicken" and I had to bite my tongue
He was in the locker room going on about how his chicken thighs came out dry and rubbery every single time, and then he admitted he was cooking them at 400 for 25 minutes straight with no flipping. I told him to drop it to 380, flip halfway, and pull them at 165 internal, and he looked at me like I'd handed him the keys to a spaceship. What's the one setting mistake you see people make over and over with thighs?
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