Curious about your lemon pepper blend! I often squeeze a lemon and do salt and black pepper trying to go for that taste. But do you dry out lemon zest or do something special? It never feels like I get that zing that I’m after

I used to have an air fryer and don’t anymore. I do my chicken in the oven, these days I skip the corn starch just out of laziness. I just coat the chicken in olive oil, season and cook basically like you say. Always simple and good for quick meals.

Can’t comment on the char specifically but it should. I’ve added it to cut up pork and beef for stir fry with good results. The biggest factor for that imo is getting a high enough temp and working fast. But dusting the meat/skin with corn starch after patting drying does so much for chicken crisp. It’s the key ingredient to Korean fried chicken if you’ve ever had it.

Sonny, that’s a cheese pizza