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I finally got my air fryer chicken thighs to stop being soggy
For months, mine came out with soft skin no matter what I did. Last week, I patted them super dry and left them uncovered in the fridge for about 4 hours before cooking. The skin went from rubbery to perfectly crisp in 20 minutes at 400 degrees. That extra drying time made all the difference. Anyone have other tricks for getting crispy skin on different cuts?
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lilychen20h ago
Nice! That fridge trick is key for pulling moisture out of the skin. For duck breast, I score the fat cap really well and start it skin-side down in a cold pan, letting the fat render slowly before finishing in the oven. With pork chops, a light dusting of cornstarch mixed into your rub gives an awesome crunch. Don't skip the rest time after cooking either, it lets the crust set up.
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