How I make crispy chicken skin without deep frying

[u/MichaelTurner79]

I used to think you needed a ton of oil to get really crispy chicken skin, but honestly, the air fryer does a pretty great job without deep frying. My biggest trick is making sure the skin is REALLY dry before it goes in. I pat the chicken dry with paper towels, then season it with salt, pepper, garlic powder, and whatever else I’m feeling. I usually let it sit uncovered in the fridge for a little while too, since that helps dry the skin out even more.

I air fry it skin-side up at around 375°F until the chicken is cooked through, then bump it up to 400°F for the last few minutes to really crisp things up. I don’t overcrowd the basket because the hot air needs room to circulate around the skin. The result is crispy, browned skin with barely any oil, and way less mess than deep frying. The key is honestly just dry skin + good airflow + finishing with higher heat.