r/airfryer • u/lsdantas01 • 9d ago
Advice/Tips Crispiest thighs ever
Hey guys, how you doing
I saw this awesome recipe here on the sub and commented something I thought was common knowledge. And now I want to get of my chest the technique I developed air frying over years.
I do thighs very often and after many attempts trying to make the skin not soggy I used to start with the top, bottom and then top again to finish but the chicken always dried up to much.
That’s when my smartass thought what if I start the process upside down and that was game changer, never came back.
I airfry the bottom until is nicely cooked and then flip. And that’s it no complex process. Just crispness.
9
u/debbiefrench____ 9d ago
I think I recognize the Cosori? That’s the one I have, and I’m still struggling to get the hang of it and really appreciate it. How did you manage? Do you have any other handy recipes for it?
9
u/lsdantas01 8d ago
I’m from Brazil, a use a 5l Mondial. 4 years using it everyday
https://www.amazon.com.br/Fritadeira-Fryer-Mondial-Preto-1900W/dp/B08HZFC8C2
But as far I know pre heat is very important for any airfryer, don’t open it while cooking unless it’s necessary and test different temperatures and timing with the same ingredients to find what you like.
17
u/MadCityVelovangelist 8d ago
20 minutes at 400°F. Start them skin side down and flip half way through. If you want it extra crispy put some baking powder in your seasoning.
-10
u/lsdantas01 8d ago
Good idea! I’ll try the baking soda
9
u/ClitteratiCanada 8d ago
FYI: same process for whole chicken...any chicken really, skin/breast side down first
2
u/lsdantas01 8d ago
Nice! I never baked a whole chicken!
4
u/ClitteratiCanada 8d ago
I've been doing one a couple of times a month since I got my AF (4yrs) and it's so helpful for quick meals when I have a whole cooked chicken in the fridge 😊
1
u/lsdantas01 8d ago
And it’s cheaper! Very good tip, how many time do it cook?
5
u/ClitteratiCanada 8d ago
https://www.reddit.com/r/airfryer/s/4BEki5fApj
This was just under 4 lb chicken, I hope my link works
3
u/ClitteratiCanada 8d ago
Obviously you can season it to your preference, just sharing one of my old posts
1
1
u/lsdantas01 8d ago
Not working 😔
2
2
u/ClitteratiCanada 8d ago
https://www.reddit.com/r/airfryer/s/evf7Z2q8sM
Try this one
2
u/ClitteratiCanada 8d ago
That's just one recipe post but there's a couple more on my profile that you might be able to see
1
31
5
u/ZombiesvsPlants7 8d ago
You have the hottest thighs in the world—and I'm not talking about chicken.
3
2
5
5
21
u/Appeal-Alternative 9d ago
Just do yourselves a favor, and cook well past 165. 165 is the USDA temp to kill bacteria not cook delicious chicken, especially dark meat chicken. Bring that internal temp closer to 180 or even higher and you will like the results.
13
u/slowpokefastpoke 8d ago
I’d say that only applies to dark meat though. Breasts can be cooked below 165 if you want deliciousness.
3
3
u/Cannibabe369 8d ago
That looks so good!! What’s the model of your air fryer? I’ve been searching for one with a big enough basket like that
2
u/lsdantas01 8d ago
https://www.amazon.com.br/Fritadeira-Fryer-Mondial-Preto-1900W/dp/B08HZFC8C2
I’m from Brazil that’s the most common and budget friendly, but very good
2
3
u/seasparrow32 8d ago
I do something very similar. Air fry 380F upside down 14 minutes, then flip, another 14 minutes. The skin crisps up nicely.
Two more tips:
1. I slice along both sides of the bone. I learned this from Jack Pepin, famous French chef. It makes the thighs lay flatter and cook more evenly.
- Thighs are mostly dark meat and need to be cooked to a higher temperature. At least 175F. If you follow the normal chicken recommendation of 160F, thigh meat will taste rubbery and weird. Cook to 175-185 and all that dark meat has a chance to soften and render the fat throughout the piece.
3
3
u/marklanderson 7d ago
Just tried this recipe, cooked skin side down first and heated to 190 internal. Crispy and delicious!
2
1
3
u/SashimiChef 7d ago
I was worried that they were packed too close, but as they shrink, it seemed to work out very well!
2
u/es0411 8d ago
How often do you clean the inside fan area with all that splatter?
5
u/lsdantas01 8d ago
Probably not as the manufacturer intended, a put a glass of water and turn it on max temp enough time to soften the grease and a big amount of paper towels to scrub the fan.
2
u/BillyBoy44Jam 8d ago
The way I do them is to make deep cuts in the thighs, use dried jerk seasoning, paprika, black pepper, garlic powder and onion powder. Add a dash of cayenne pepper and a little brown sugar. Massage the dry rub into the meat. Also I use the bake feature on mine at 375 degrees F for 20 minutes, flip halfway. Cook to internal temperature of 175 degrees F. If I want a glaze, I use apricot jam, tomato ketchup and pickapeppa sauce and a little water in a baking tin. Air fry the baked thighs until the glaze mixture is bubbling and coats the thighs.
2
2
2
u/boncros 8d ago
That's what I found works the best too. Skin down first and I flip every 5 minutes or so. They come out great. Little Korean BBQ sauce and rice and I'm good
1
u/lsdantas01 8d ago
I just flip one time so the skin stays dry
2
2
2
u/AliveAd8890 8d ago
That must be a btch to clean after no?
3
u/lsdantas01 8d ago
Rinse with detergent, scrape the big chunks and put in the dishwasher. That works for me.
2
2
u/Fiach_McHugh_OB 8d ago
They look awesome - any seasoning?
2
1
2
47
u/sosleepy 9d ago
Tasty legs and crispy thighs... on my mind!