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My sister said my air fryer chicken was too dry... so I started adding a spoon of mayo.
She was right, it was coming out like jerky. Now I mix a tablespoon of mayo with the spices before coating the chicken, and it stays super juicy inside. Anyone have other tricks for keeping chicken from drying out?
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rileynelson1mo ago
My grandma swore by a splash of pickle juice, like margaretm23's brine but faster.
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nathana481mo ago
Totally get the pickle juice hack for flavor. Gotta side with @margaretm23 on the temp though, pulling at 165 is already overdone. Aim for 160 and let it rest, it keeps cooking and stays way juicier.
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margaretm231mo ago
Oh man, I feel that. I used to have the same problem. The real game changer for me was brining it first, even just for 30 minutes in some salty water. It makes a huge difference. Also, I stopped cooking it straight from the fridge. Letting the chicken sit out for 20 minutes to take the chill off helps it cook more evenly. And I know it sounds basic, but a meat thermometer is the only way to be sure you don't overdo it. Pull it at 165, not a degree more.
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