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Warning: I almost started a grease fire in my air fryer making chicken thighs at my sister's place in Tempe.
I didn't know you had to pat the skin completely dry first, and the excess oil started smoking and spitting like crazy after about 8 minutes, so has anyone else had this happen and what's your foolproof method for crispy skin without the smoke show?
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ben_lewis2mo ago
Yeah, the type of oil matters a lot too. I had a bad smoke incident using olive oil because its smoke point is too low. Now I only use avocado oil for high heat stuff like that, and just a tiny brush on the skin after patting it bone dry. What oil were you using?
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thomas_sanchez2mo ago
Scoring the skin is a great idea, but do you also press down on the thighs with a spatula after you score them? That extra contact really squeezes out more of the hidden moisture under the skin before you even put them in. I go a step further and let them sit on a rack in the fridge for an hour after drying and scoring, it air dries the skin even more. Then just that light spray like blakestone said, but only on the very top layer.
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