I finally realized my air fryer was too crowded this whole time

Used to pile chicken thighs in until they touched, figured more food meant faster dinner. Then last Tuesday I did a single layer of 4 thighs instead of 7, and they came out crispy on every side in 18 minutes. My old batches always had soggy spots and took 25 plus. A comment from my sister about 'air circulation' finally clicked, she cooks like a pro. Now I split batches or use a rack, but honestly I wish the manual just yelled at me sooner. Anyone else fight the urge to overstuff their basket every single time?

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