From hockey puck to golden crisp in 14 days flat

I finally nailed the air fryer chicken thigh recipe I've been fighting with since Christmas. First attempt came out so dry and leathery that my dog turned his nose up at it, which is saying something. The trick turned out to be patting the skin dry and letting the thighs sit in the fridge uncovered overnight before cooking. Went from 45 minutes at 380 to 25 minutes at 400 and the skin actually crackles now. Anyone else find that fridge drying step makes that big of a difference, or am I just late to the party?

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evanfox22d ago

That 25 minute window at 400 is a big jump from your old 45 at 380, so I am curious if you checked the internal temp before pulling them out. Mine always read about 175 in the thickest part when the skin looks right, but I have been burned by thighs that look done and still run pink near the bone. Did you notice any difference in how evenly the meat cooked with that shorter time, or is it purely a skin game?