this post was submitted on 04 Mar 2026
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It's not that it won't cook, it will just do it better on the right setting.
You can cook chicken dry on high and burn the shit out of it. It's "cooked" but not great.
Butter/evoo, seasonings and low heat is much better, but both will keep you from starving.
I can make cookies in my car during hot summers.
I cook chicken breasts on 425. I do everything on 425, in fact, it's the perfect temperature for just about anything that needs to be ovened. I remember being told it would dry my chicken out, but it's perfect.
Now, a whole chicken works be a different story. Maybe.
Our air fryer sweet spot is 360-370 degrees for most chicken, then a few minutes on 400 if you want crispier, like sweet potato fries. 🤤
Speak for yourself. I like when it's cooked that way.
No judgement here.
Will it though? What exactly is it doing differently? Because to my knowledge the only thing that matters is using more water. Having more water inherently cooks it longer. It's done when all the water is absorbed/evaporated. That's why you can use basic rice cookers with nothing but an on button for both white and brown, just get the water ratio right.
I don't know enough about rice, someone mentioned water qty is different. In this case it probably doesn't matter, but I always put a little more water in case I don't catch it in time and burn the bottom. I make mine in a pot on the stove.