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Rant: the guy at the appliance store in Dayton told me I was doing air fryer chicken thighs all wrong
I was at a small appliance shop in Dayton three weeks ago picking up a replacement basket for my air fryer, and the guy behind the counter asked what I cook in it. I said chicken thighs, bone in, skin on, 400 degrees for about 25 minutes. He laughed at me and said bone in thighs in an air fryer are a waste and I should only do boneless. I almost listened to him and I am glad I did not, because I went home and did my usual batch and they came out with crispy skin and juicy meat like always. Here is the thing that bugs me, everyone online says the same stuff he said, that air fryers only do well with boneless cuts and you need a real oven for anything with a bone. That has not been true in my kitchen once. I do drumsticks, thighs, even a small pork chop with the bone in and it works fine as long as I pat the skin dry and give it a little space in the basket. So I guess my hot take is that the bone in crowd is right and the air fryer is not just a nugget machine. What cuts do you all actually avoid in yours, and did someone talk you out of trying them?
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sage_moore378d ago
Did you see that Serious Eats test where bone-in thighs beat boneless in their air fryer?
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