Serious question, my air fryer chicken thighs turned out rubbery last night

I was making a simple batch with just salt and pepper at 380 degrees for 20 minutes, but the skin was chewy and the texture was off. I think I overcrowded the basket, which I've done before with fries, but this was a new problem. Has anyone else fixed rubbery chicken in the air fryer, maybe with a different temp or time?

3 comments

3 Comments

alice_harris352mo ago

Listen to rubyreed, your chicken was basically taking a steam bath in there.

rubyreed2mo ago

That rubbery skin is a classic sign of STEAMING instead of frying. Overcrowding traps moisture, so the skin never gets crispy. Try patting the thighs bone dry with paper towels first, and leave a full inch of space between each piece. A light spray of oil on just the skin helps it crisp up at that temp too.

ray_king17d ago

Temperature matters too. A lot of folks don't realize 350 is the sweet spot for air fryer chicken thighs, not 400. Higher heat chars the outside before the inside cooks through, leaving that rubbery mess. Dial it back and give them more time, the skin will thank you.