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Took me three tries to figure out why my chicken thighs were coming out rubbery
Spent a whole Saturday testing temps and times before I realized I was overcrowding the basket by like double. Anybody else have a simple fix that took way too long to learn?
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jennifer_west20d ago
Holy crap, you were doubling up the basket?! No wonder they came out like chewing gum. I've been there though, I spent a good month wondering why my homemade fries were always soggy. Finally figured out I was just dumping too many in at once and they were steaming instead of crisping up. It's crazy how something that simple can mess up the whole batch. Did you go back and try a properly spaced batch after you figured it out?
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Did you ever go back and try a single layer of thighs just to see the difference? I did the same thing with wings last year, kept cranking the temp up thinking they just needed more heat, and then a buddy watched me load the basket and was like dude what are you doing. It's honestly embarrassing how long it took me to realize the air needs room to move around. Now I swear by doing smaller batches even if it takes longer, the texture change is night and day.
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Learned that lesson with chicken wings last month, smaller batches make all the difference.
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