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Hot take: patting chicken thighs dry before the air fryer was the best 10 seconds I ever spent
Last Tuesday I grabbed a pack of thighs at the Kroger on Vine, dried them with paper towels, and tossed them in with a little oil and salt. Normally the skin comes out patchy, soft in spots and burnt in others, but this time it crisped up even all over in 18 minutes at 390. A friend who cooks at a diner in town said the moisture steaming off is what wrecks the skin, and he was right. So what else am I sleeping on, do you all pat dry wings and fish too, or is it just a chicken thing?
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