Chicken thighs are insanely delicious if they're cooked through, salt and pepper for seasoning and some ketchup on the side

Chicken thighs are insanely delicious if they're cooked through, salt and pepper for seasoning and some ketchup on the side

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  1. 2 weeks ago
    Anonymous

    are you supposed to fold them over like that or lay them flat

    • 2 weeks ago
      Anonymous

      I cook them in a pan like 20/10 minutes a side

      • 2 weeks ago
        Anonymous

        30 minutes?

        • 2 weeks ago
          Anonymous

          Yuh

        • 2 weeks ago
          Anonymous

          No, he said 20 divided by 10, so 2 minutes.

        • 2 weeks ago
          Anonymous

          yeah chicken thigs, especially bone in take a long while to cook
          deep frying chicken thighs take 20min in oil to fully cook which is why it's recommended to fry at 325F instead of 350 to not burn the batter before the inside is cooked

    • 2 weeks ago
      Anonymous

      They're not folded over lol. That's just the skin.

    • 2 weeks ago
      Anonymous

      bro, have you never seen a chicken thigh??

  2. 2 weeks ago
    Anonymous

    Coat them with baking powder next time if you like extra crispy skin.

    • 2 weeks ago
      Anonymous

      enjoy your kidney stones

      • 2 weeks ago
        Anonymous

        just drink more water stupid bloody banchod basterd

      • 2 weeks ago
        Anonymous

        Cooking the baking powder at the temperature and time to finish the chicken thighs will kill all the kidney stone eggs.

      • 2 weeks ago
        Anonymous

        My brother makes them with the skins on. But I've given up on that. I just skin them and enjoy crispified bbq sauce meat on the bbq which is just as good imo. The dog gets the skins.

        • 2 weeks ago
          Anonymous

          Just sprinkle salt on the skin (side up) before you put them in the oven. Guaranteed crispy every time.

  3. 2 weeks ago
    Anonymous

    they make the best bbq

  4. 2 weeks ago
    Anonymous

    Every recipe online says to cook them to 165, I cook mine to like 190 every time. Comes out perfect.
    I think we need a new, curated internet, without all the shit. We need to keep the shitters off it. Imagine if you didn't have to dig through 2014-era-SEO blogshit when you wanted to look up how to make something

    • 2 weeks ago
      Anonymous

      165 is the safe temperature but the connective tissue breaks down when cooked longer. I think at least 180F is the recommended temp, higher if you want it to shred. Even for some cuts of meat they recommend cooking up to 205F for optimal tenderness.

      • 2 weeks ago
        Anonymous

        > t. knower.

  5. 2 weeks ago
    Anonymous

    Chicken thighs are too “chickeny” tasting if you know what I mean.

    • 2 weeks ago
      Anonymous

      >too “chickeny” tasting
      so you prefer flavorless chicken breast with inferior texture

      • 2 weeks ago
        Anonymous

        Breasts are never dry or flavorless if you know how to cook. Way to reveal yourself, cooklette.

  6. 2 weeks ago
    Anonymous

    >and some ketchup on the side
    Nasty

  7. 2 weeks ago
    Anonymous

    They're so good because they have so much more fat than the breast. That's why duck reigns Supreme as the poultry of the elite.

    • 2 weeks ago
      Anonymous

      Why is duck good when at a lower temperature?, but chicken thighs have to be overcooked to be good?

  8. 2 weeks ago
    Anonymous

    I often broil my chicken thighs to make the skin ultra crispy

    • 2 weeks ago
      Anonymous

      Just pan fry skin down, flip and stick the whole thing in the oven. Solved.

  9. 2 weeks ago
    Anonymous

    >and some ketchup on the side
    Based ketchup enjoyer

  10. 2 weeks ago
    Anonymous

    a little 'chup with a little 'jang and you're all set

  11. 2 weeks ago
    Anonymous

    Debone them. Leave the skin on but cut out the bone. The area around the bone will end up undercooked or the whole thing overcooked.

    And why tf is an animal that doesn’t use its wings but walks on its legs have a lean muscular breast and fatty thighs?

  12. 2 weeks ago
    Anonymous

    Skin on bone out thigh is the only cut of chicken

    • 2 weeks ago
      Anonymous

      I'm a booklet. How do I debone without fricking or up?

      • 2 weeks ago
        Anonymous

        >I'm a booklet.
        how are you even typing...

      • 2 weeks ago
        Anonymous

        Cut along the sides of the bone then gouge under it and pull it out. Unless you are pro it will mangle it a little but it is worth it. Plus its just thighs so practicing isn't expensive or something.

  13. 2 weeks ago
    Anonymous

    are deboned chicken thighs better for a breaded chicken sandwich or is it chicken breast? I've heard too many varying takes on this.

    • 2 weeks ago
      Anonymous

      Breasts. Thighs have an overwhelming fatty gaminess that distracts from the sandwich. Breasts are juicy and flavorful without being overly assertive.

  14. 2 weeks ago
    Anonymous

    >ketchup
    Everything else is great but that
    just go be a Black person somewhere else
    preferably the afterlife

  15. 2 weeks ago
    Anonymous

    I'm a big fan of doing cheap cacciatore.
    >Brown thighs in pan
    >Add sauce
    >Simmer until cooked

  16. 2 weeks ago
    Anonymous

    For me it's salt+pepper, cook for 20 minutes in a toaster oven, brush teriyaki sauce on, 5 more minutes, wala.
    I don't understand people who prefer white meat. Unless they're just trying to eat healthier.

  17. 2 weeks ago
    Anonymous

    Even after 15 minutes the thighs won't let go. They end up being crunchy like a cookie. Maybe because organic meat is a lot leaner than what's typically shown in cooking videos? Especially in Europe compare to the USA.

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