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I stopped preheating my air fryer and my chicken thighs finally stopped drying out
For about 3 months I was preheating my air fryer for 5 minutes before every single cook because every recipe online said to. Last Tuesday I was rushing to get dinner done before my son's 6pm soccer practice in Akron so I just threw the thighs in cold. They came out so much juicier with crispy skin at 380 for 22 minutes, flipping once at the halfway mark. I tried it again Thursday with salmon and same thing, no dry edges. I think the preheat was basically cooking the outside before the inside was ready. Now I just add 2 or 3 minutes to whatever the recipe says and skip the wait. Has anyone else tested preheat vs no preheat side by side?
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