My neighbor changed my mind about air fryer chicken

I was telling my neighbor, Frank, that my air fryer chicken always came out dry. This was last Tuesday on his porch. He said, 'You're cooking it too hot. Try 375 for 18 minutes, then check it.' I did exactly that and it was the juiciest chicken I've ever made in there. Anyone have a good spice rub for that method?

3 comments

3 Comments

mark_hayes18d ago

Oh man, Frank is out here saving marriages. My chicken used to look like it ran a marathon in the desert. I cranked it to 400 for like 25 minutes because I thought hotter=faster=crispier. I was basically making jerky. For a rub, I just do garlic powder, paprika, salt, and a little brown sugar. The sugar helps it get that good color without burning at 375.

terry67717d ago

Frank's method is a total game changer for sure. I used to blast mine at 400 too and wondered why it tasted like sawdust. That lower temp makes all the difference. My go-to rub is equal parts smoked paprika and garlic salt with a heavy pinch of black pepper. It sticks to the skin really well and gives it a killer smoky flavor.

nancynguyen17d ago

Wait, you were cooking chicken at 400 for only 25 minutes? That's wild. No wonder it turned into jerky. Even a small breast needs way longer than that at any temp. You must have been eating the driest chicken known to man. I'm shocked it was even cooked through.