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Pro tip: parmesan crusted chicken thighs in the air fryer, do NOT skip the pat dry step
Made these last Tuesday in my little 4 quart air fryer and the coating slid right off into a sad wet pile at the bottom. I had rinsed the thighs and went straight into the egg wash like an idiot, so the moisture steamed everything instead of letting it crisp. Second batch I pressed them with paper towels for a full 5 minutes and sprayed the basket with a bit of canola, and the crust actually stuck and got golden in 14 minutes at 390. Now I keep a stack of towels right next to the machine. Does anyone else pat dry, or is there a trick with cornstarch that works better?
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the_daniel1mo ago
That "sad wet pile" line got me because I did the exact same thing for like a year and swore the air fryer was just hyped up junk. Turns out I was the problem, not the machine. Now I keep a roll of paper towels on the counter and dry those thighs like it's my job.
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