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Update: paprika got way better in the air fryer than my regular oven
I did a side by side last Friday with chicken thighs, same rub both ways, oven at 425 and fryer at 400. The oven ones came out pale and a little dry while the fryer batch got crispy skin in about 20 minutes total. The dry heat seems to bloom the paprika instead of steaming it. Has anyone tried that trick with a whole spatchcocked bird, or does the size mess with the timing too much?
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