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My sister said my air fryer chicken came out dry, so I tried a wet brine and now I cannot decide which way is better
So about a month ago my sister came over for dinner and I made my usual air fryer chicken thighs, the ones I have been doing for like 2 years at 380 for 25 minutes, and she took one bite and said flat out "this is kinda dry, dude." I was a little annoyed at first because I thought they were fine, but then I tried her method the next week which is a 30 minute buttermilk soak in the fridge before they go in, and honestly the meat was way juicier. The skin though got a little weird and rubbery compared to what I was used to, so now I am stuck between two versions. Dry rub straight in gives me that crispy skin I love but the inside is just okay, and the brine gives me juicy meat but the skin never gets as good no matter how long I cook it. I even tried patting them super dry after the soak and it helped a little but not enough to really fix it. My sister says just do the brine and stop complaining about skin, but I feel like half the point of chicken thighs is the crispy outside. Has anyone figured out how to get both the juicy inside and the crispy skin in one go, or do I just have to pick a side here?
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