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My sister told me my air fryer chicken was dry because I keep cooking cold meat straight from the fridge
My sister came over to my place in Boise last month and watched me throw two cold chicken thighs straight into the air fryer basket at 400 degrees for 18 minutes, and she said that was why the outside burned while the middle stayed dry and chalky. She lets hers sit on the counter for 20 minutes first and swears the meat comes out way juicier with the same crispy skin, and now I'm second guessing every batch I've made for the past year. Does anyone else let their chicken warm up before air frying, or is 20 minutes on the counter just asking for trouble?
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jordan18414d ago
Buddy of mine in Meridian had the exact same thing happen with his drumsticks. He was pulling them right out of the fridge and going straight to the basket, and his wife kept telling him the middle was coming out rubbery while the skin got too dark. He started just leaving the chicken on the cutting board while the air fryer preheats, so maybe 10 or 15 minutes tops, and he says it made a real difference in how juicy they came out. Food safety wise you don't want it sitting out for hours, but 20 minutes is nothing, that's still way below the danger zone window people talk about. Worth a shot on your next batch for sure, worst case you're back where you started.
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