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The air fryer guy at my sister's BBQ in Fresno told me to never put wet batter in it, and he was so right it hurt
I was at my sister's place in Fresno back in April and I brought my air fryer to help with the sides. My brother in law's friend Dave watched me dunk a chicken thigh in buttermilk batter and drop it straight in the basket. He said, "that's gonna glue itself to the grate and you'll be scraping for 20 minutes." He was dead on. The batter ran off and pooled under the grate, then baked into a hard sheet that took me 25 minutes and a plastic scraper to get out. Next batch I patted the chicken dry, did a light flour dust, sprayed a little oil, and it came out way better with zero mess. So what's the move for people who want that crunchy battered texture in an air fryer, do you par fry it first or just give up on wet batter completely?
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