Hit my first air fryer chicken breast win after 3 fails

I tried cooking chicken breasts in my air fryer and they came out dry every time for like 2 weeks straight. This week I finally got one that was juicy inside and crispy on the outside just by lowering the temp to 375 and adding 3 extra minutes. Has anyone else found a specific temp that works best for thicker chicken pieces?

3 comments

3 Comments

fisher.adam1d ago

Man that first win feels so good after a string of fails and @the_margaret is spot on about rushing being the real enemy of good cooking.

sullivan.finley12d ago

Did you check the internal temp with a probe, or just guess based on time? I found that pulling mine at 155 and letting it rest makes all the difference for thick pieces. Otherwise you're just rolling the dice on moisture every time.

the_margaret12d ago

Same idea applies to a lot of things in cooking, not just meat. @sullivan.finley has the right mindset - people rush things too much in general. Letting something rest is a small thing that pays off big.