• Air Fryer - 09

    From Dave Drum@1:18/200 to All on Sat Jan 7 06:07:23 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Air-Fryer Chicken Thighs
    Categories: Five, Poultry, Dairy
    Yield: 3 servings

    3 Bone-in, skin-on chicken
    - thighs
    Salt
    2 tb Sour cream
    2 tb Dijon mustard
    2 tb Rice vinegar

    Set air fryer @ 375ºF/190ºC

    Pat chicken thighs dry with paper towels. Season the
    chicken thighs with salt on both sides. In a medium
    bowl, combine the sour cream, mustard and rice vinegar.
    Add the chicken and turn to coat. (Chicken can sit in
    the marinade for up to 8 hours. Refrigerate, then let
    come to room temperature before cooking.)

    Use tongs, transfer chicken to the air-fryer basket in
    an even layer. If using bone-in, skin-on thighs, place
    them skin side down. Cook chicken until browned all over
    and skin is crisp, flipping halfway through, about 15
    minutes. If cooking boneless, skinless chicken thighs,
    set them in the air fryer smooth side down and cook them
    until browned in spots and their juices run clear,
    flipping halfway through, about 15 minutes. When chicken
    thighs are fully cooked, an instant-read thermometer
    inserted into a thick part of the thigh should read 165
    degrees and the juices should run clear when pierced. If
    your chicken isn’t fully cooked, continue to cook in
    3-minute increments until chicken reaches the desired
    temperature. Allow chicken thighs to rest slightly and
    serve.

    By: Eleanore Park

    RECIPE FROM: https://cooking.nytimes.com

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