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My chicken came out dry for 3 months, one comment fixed it
Kept making air fryer chicken breasts that were tough as boots. Posted about it and someone said stop preheating and just put them in cold. I changed to 370 for 18 minutes, no preheat, and flip halfway. Total game changer for me. Juicy every time now. Anyone else cook from cold or do you still preheat?
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paige_ellis592mo ago
Preheating was always my mistake too, that dry outer crust happens so fast. Dropping the temp to 365 and skipping the warmup fixed it for me, plus I pat the chicken dry before seasoning. Cold start really keeps the moisture locked in, right?
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