Pro tip: Your air fryer is ruining your chicken breasts

I think most people cook chicken breasts in the air fryer and end up with dry meat. From my time in the kitchen, I know that high heat without enough moisture can do that. I always brine them first, but everyone I tell says it's too much work. For example, last week I made some without brining and they were like rubber. Has anyone else found a better way to keep them juicy? Or am I just doing something wrong?

3 comments

3 Comments

piperh192mo ago

Oh man, my friend Alex had the same issue last month. She started pounding them super thin and coating them in a little mayo and seasoning before air frying. Sounds weird but it came out way more tender. She won't shut up about it now, swears it's the only way.

logan6322mo ago

My cousin tried that mayo trick last week. He said it made the chicken so tender he almost cried. Now he's preaching about mayo like it's some holy grail. I guess we're all just one kitchen hack away from becoming cult leaders.

pipermason2mo ago

Alex might be onto something. I tried a similar trick with Greek yogurt last year and it made a huge difference. Tough chicken is the worst.