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Can we talk about how I was air frying chicken at 400 for a year and wondering why it was dry?
A buddy in Denver asked what temp I use, and when I said 400 he just stared at me. Dropping to 375 and pulling it 3 minutes earlier made a totally different piece of chicken, what temp are you all actually using for thighs?
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parkerellis6d ago
Pulling early is the real trick, temp is only half the story. I do 380 on thighs and start checking at 20 minutes, they hit 175 to 180 and stay juicy. Carryover cooking keeps going after you pull them anyway, so yanking them a few minutes early is doing more than people give it credit for.
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