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02-15-2022, 10:59 AM
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#10
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Join Date: Apr 2017
Posts: 3,306
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No experience with an air fryer Craig but we never discard the thighs, they are fabulous IMO. Just remove the bone, trim the yellow fat off and there's one little piece of cartilage in each that I remove. I hit them a bit with a Bass Pro plunger type tenderizer and after that you can fix them any way you like. Soaked in Zesty Italian overnight and then floured with KY Colonel (don't wash off the Zesty) and pan fried is a favorite of mine. Not a lot of yield in terms of meat but the juice is worth the squeeze to me.
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