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My mom's air fryer chicken came out dry for 2 years until I tried her old oven method in mine
When I first got my air fryer I went straight to 400 degrees because that's what every recipe card said, and my chicken thighs came out dry and rubbery every single time. Then one night I remembered how my mom always did hers at 375 in the oven on a sheet pan, so I tried that temp in the air fryer with a quick spray of oil and 22 minutes later they were juicy with crispy skin. The real kicker was pulling them out 3 minutes before the timer and letting them sit, which I never bothered doing before. Has anyone else found that going lower and slower beats the hot and fast thing everyone pushes?
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calebross10h ago
Kept reading this waiting for the part where the temp change was the fix, but it sounds like the rest time was doing most of the work. Pulling meat off heat a few minutes early and letting it sit is just how cooking works, the juices redistribute and the carryover heat finishes the job. Your mom's 375 probably helped some, but thighs at 400 done right are not rubbery, that is more about timing and pulling them at the right moment. So many people blame the temp or the machine when the real issue is they cook to the buzzer and cut into it right away. Not saying your method is wrong, if it works it works, but I would bet a pan of thighs at 400 with the same rest would come out just as juicy. The lower and slower thing is fine for some cuts, but it is not some magic rule that beats hot and fast across the board.
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