Subj : Air Fryer - 09
To   : All
From : Dave Drum
Date : Sat Jan 07 2023 06:08:02

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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