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I finally had to choose between crispy and safe after my air fryer smoke alarm moment
Last Saturday I was making breaded chicken thighs in my new air fryer, set to 400 degrees like the recipe said. About 12 minutes in, smoke started pouring out and the detector in my kitchen went off, so I pulled the basket and found the oil from the thighs had splattered onto the heating coil. I shut it down, opened every window, and finished the chicken in the oven at 375, which took another 20 minutes and turned out soft instead of crisp. My question is, do you grease the basket or pat your protein extra dry to avoid that flare-up, or have you just accepted that some recipes need a lower temp from the start? Has anyone else dealt with that nasty smoke cloud and still kept using their air fryer for fatty cuts?
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