Honestly I used to think chicken thighs were too much work but they're my air fryer lifesaver now. Just pat them dry, hit them with some garlic powder and paprika, 20 minutes skin-side down. The fat renders so the skin gets crazy crispy without any oil.

Yeah that "letting it chill hard" part is key. It's not just about waiting, it's how the cold butter slows down the melt in the oven. Those first few minutes of baking set the shape. If the butter's warm, it just floods out instantly and you get a flat puddle. I found even 30 minutes makes a wild difference for something like shortbread, but a full night is magic for chocolate chip dough.

Calming folks down after updates is the worst part.

You only wait ten minutes? Mine always fell apart until I started resting them for a full hour. The coating needs to hydrate completely. Ten minutes seems way too short.

Honestly some guys bond with their tools more than their own safety, it's wild.