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The chicken thighs I made in my air fryer last week came out dry and I think I know why
I threw 6 bone-in thighs in at 400 for 25 minutes and they came out like leather. My buddy Dave said the bone makes it cook uneven and I should have gone lower and slower. Tried 375 for 30 the next night and they were way better, skin got crispy too. Curious if anyone else does bone-in thighs in theirs and what temp you use.
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