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My sister-in-law pointed out my air fryer chicken was always dry
She came over for dinner last week and said, 'You're cooking that at 400 degrees the whole time, aren't you?' I was! I'd cook chicken breasts for 18 minutes straight on high. She told me to drop the temp to 370 after the first 8 minutes to let the inside cook without drying the outside. I tried it yesterday and the chicken was so much juicier. Has anyone else found a better temp or time for plain chicken breasts?
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hollym826mo ago
Brining is just adding extra steps and a ton of salt. The real problem is overcooking, not under-seasoning. You can get perfectly juicy chicken with the right temperature method alone, no prep needed. All that fussing with a brine isn't worth the time for a simple weeknight meal.
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