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The grocery store cashier who fixed my air fryer chicken
I was at the checkout line last Tuesday with a bag of frozen thighs when the cashier, an older guy named Ray, peeked in my cart and asked if I ever got them crispy. I admitted they always came out soggy, and he told me to pat them dry with paper towels and leave them uncovered in the fridge for an hour before cooking. I tried it that night at 400 degrees for 25 minutes, flipping halfway, and the skin actually crackled. Has anyone else had a random stranger just hand them a cooking tip that solved a nagging problem?
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kellyg143d ago
Wait so did Ray happen to mention if that fridge trick works for bone-in thighs specifically, or do you need to adjust the time for those? I've been battling soggy chicken skin for years and I'm wondering if the hour in the fridge is just about drying the surface or if it actually changes the texture of the meat itself. Cause I've tried the pat dry thing before but never left them uncovered that long, and I'm curious if there's a difference between doing it for 30 minutes versus a full hour. Also did you flip them halfway exactly or did you just eyeball it, cause I feel like timing might be the real secret here.
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