Your air fryer has been lying to you
It makes dry chicken because dry, moving air is what it does. Brine first and it stops. Nine flavours, three cook styles, one non-negotiable step.
Your air fryer has been lying to you
It makes dry chicken because dry, moving air is what it does. Brine first and it stops. Nine flavours, three cook styles, one non-negotiable step.
Brine first. Always.
3 cook styles
9 flavours
Dry chicken is a choice
Recipe card in every box
The whole secret
An air fryer is a small fan oven running hot and fast, and that moving air pulls moisture straight out of the meat. A brine gets ahead of it: salt in solution seasons the chicken all the way through and helps it hold on to its own water while it cooks. Thirty minutes is the floor. Four hours is better. Then pat it bone dry, because wet skin steams and dry skin crisps.