What do you even do with these things?
>>21971542Bake em low and slow with garlic salt, pepper, and a mound of brown sugar on each. Fooled quite a few people into thinking I’m a good cook with that one
>>21971542Slow cooker
>>21971547..You just put the brown sugar straight on the chicken?
>>21971551Yeah baked at 350 for 75-90 minutes it melts and forms a sweet crispy coating
>>21971547>>21971550Supremely based
>>21971542smoke them on the barbie glaze em if you like or put hot sauce ranch whateve on em or deep fry em cut em up and pan fry them or low and slow as other said but you want that on the barbie aswell
>>21971555that sounds horrible
>>21971555that sounds delicious
>>21971542marinate them in yogurt and curry spice then broil it in the oven
>>21971555that sounds just okay
>>21971542if youre a poor fag slow cook these with pre soaked black beans the cheapest mexican hot sauce cumin msg garlic powder salt pepper and chipotle if oyu want to be fancy also dice in onions and jalapenos the slow cooking will kill off allot of the heat but substitute for green peppers/mix in if you'd like remove bones and mix cheapest delicious protein sloppa you can add on rice bread french fries with cheese whatever
>>21971542Cram
>>21971577i slow cook breasts in sauce often but I've never added beans, that sounds like it might be good.
Marinate in milk + whatever you want, then seal on pan and to the oven>inb4 NOOOOOO YOU DON'T SEAL CHICKENCrust is still great and activates the Maillard effect.
Boil emMash emStick em in a stew
>>21971620>seal
>>21971588is very good just make sure to pre soak em or even pre boil a bit depending on how long you want to cook your meat personally i slow cook my shit all day pressure cooker might change things but i dont use one
oh also i said dice in but i should add big slices as theyll cook down
>>21971577based
>>21971542cook and eat them
>>21971555i hate women
>>21971542Throw them away and grab an all-new Peppercorn BLT Whopper and Watermelon Lemonade from your local Burger King!
>>21971542Cut the gristle off of them, check for bones, cut them into bite sized pieces and cook them. Thighs are superior in flavor and texture to breasts. I make a really easy deep fry by dipping them in a mixture of ginger and garlic paste, mirin, soy sauce, Worcestershire, corn starch, and eggs. It makes a really gross looking paste but you just drop it into hot oil and it makes a tight coating that doesn't fall off like panko does.
>>21971823do you mix all that together like batter or do you do it in steps, like starch, then egg, and so on
>>21971542Chicken thighs?Right now I'm frying up some spiced and dredged thighs to serve on top of... Mexican ratatouille?Cook em, eat em. They're like if chicken breast had fat and flavour.
>>21971555>75-90 minutes
>>21971877they're thighs... you'd need that much time to turn the sugar into a crust, and provided you're not flattening them out, the thighs won't be hurt by an hour and a half at 350F.Could also make a butter-sugar glaze, do the chickens at 435F for 15 mins, brush or dip in the glaze, and return to the oven for the remaining 7 mins.
>>21971542Marinate with soy sauce and cooking wine and cut up into cubes and add to a stir fry
Cut AGAINST the grain. Trust.
>>21971973dredge or batter, fry until cooked and crisp, THEN cut against the grain. Serve in, with, or on whatever (in my case, tonight, tossed in mashed poblano with lime, cumin, and garlic, and served atop stewed tomato, squash, peppers, and onion with a bunch of cumin, mexican oregano and paprika, and a little pinch of cinnamon)
>>21971542>skinlessMake curry or something. If you're baking them you obviously want the skin.
>>21971547haters will hate him but the "right way" to cook thighs is basically the same thing, except you do it on a stove with a lid on the pan so you can keep the humidity in, and trap all those awesome chicken juices to mix with the spices and sugar to create an automatic sauce. its automatic sauce + tender meat without having to do anything at all to the pan while it cooks.that, imo, is the biggest strength of chicken thighsfire and forget low and slow autowin
>>21971990I prefer a little brown on them, but they braise nice nice.
>>21971996>I prefer a little brownpedo
stir fry em with gochujang and serve with mashed taters
>>21971542grill them slowor throw them in an instant pot stew with a bunch of different kinds of beans then debone them after they are cooked and shred the chicken and blammo you've got yourself a chicken stew (like chicken chilli but you don't need acids to mask the flavor of rancid meat like jeets and beaners)
>>21971547>>21971555it's weird and unconventional, but it's pretty much a dry bbq sauce? minus the sauce. it's hard wrapping my mind around the coating being crispy. i'm going to try this and if it does not satisfy me i'm kicking your ass >>21971877thighs can handle it
>>21971542i make chipotle chicken stew>onion and bell peppers>whatever seasonings you want >one can of chilis in adobo or adobo sauce (i use the one with a mexican lady on it)>chicken thighsyou can reduce it until it's thick if you want to make a quesadilla with it
>>21971978ohh fugg, sounds like a great dish. Nice spices. And yes, unless I'm making chicky fingers I don't cut until I'm done.
Blend em up with some eggs, roll in breadcrumbs and enjoy!
>>21972000Hey, what kind of bird will you find caged up on Little St.James? An Indian Myna! Soggy chicken eating, RubA535-smelling, granny toucher.
>>21972043Some folks prefer the nuggies, but I like to give it a fake skin and then hack it like an angry Chinese chef.
>>21972115based
Almost everything I am reading in this thread is cringe. If one of you served me chicken thighs with brown sugar on them I would spit in your face. Fucking swine
>>21972135/thread
>>21972110holy fuck i thought i was the only person who made chicken pate like this i mean i dont get the bread crumb part unless you deep fry your patebut what ill do is slow cook a fuck ton of chicken thighs then ill do egg per thigh or two and blend that with a bit of soy msg and garlic 10/10
forgot to mention i cook the eggs sunny side up first
>>21972110>>21972154>>21972156wtf are you guys talking about
>>21971823Thighs are my favorite cut. They are great covered in BBQ sauce and grilled. You can render that fat and then feed the leftover bits to the furry beast. Slice them thin across the grain, great in fajitas or chicken noodle soop, And they aren't ever dry. Breasts are fine but these are just a tad better for everything chicken.
>>21972154this is how i make my cat's food (no kidding, made a huge batch of it just tonight. i mix powdered goat milk in with it, and lightly scrambled eggs)so what do you do with the pate? slice and fry it? ive never considered eating it myself
>>21971542
>>21971542season then and throw in an airfryer for 30 minutes
>>21971555Not my style but other people dig it so who am I to judge I guess
>>21971542>skinless throw it in the trash
>>21971542>boneless skinless chickenless thighs.jpg>chickenlessWhat are these really?
>>21971856Cut all the chicken up first into reasonable pieces, put it into a metal bowl, and then it doesn't matter you can mix it all up together with a gloved hand as long as it coats every single piece, It's going to make a goopy sloppy mess indistinguishable from the end result. marinate in the fridge for 2-8 hours, put like 3-4 inches of oil in a wok and drop them in with tongs without overcrowding the wok and pull them out when they turn a delicious golden brown. It's called chicken karaage, i like to eat them with salad but it's good just on its own or with rice
>>21971542Make teriyaki by grilling them.Make shoyu chicken by braising them.Make general tsao chicken by frying them.
>>21971542Pound them out into paillards and coat them in bread crumbs and panfry. Like chicken parmesan.
>>21971542they go well on the grill
>>21972130>>21972115>>21972043>>21971978>>21971973You all better shut up, now listen to this tune:https://www.youtube.com/watch?v=rGrqW3nx5HM
>>21972629Oh hell yeeeah I likes me some of that ol' friiyyed chaiicken babeh.
>>21972664I tried... I genuinely tried.I failed.BUT... step 1: brinebuttermilk with some salt or 'pickling' brine (water, vinegar, salt, sugar) with spices/aromatics (garlic, black pepper, bay leaf, chili, onion, etc.). Min 30 mins. Max 30 mins if you're using pineapple, kiwi, papaya, or any other sort of meat tenderizer you don't need for chicken.step 2: starch dredge: 50/50 tapioca and cornstarch. Good pinch of salt. White pepper if ya nasty - not much or it'll smell like literal horse shit.step 3: batter:High protein flour if available (or AP), egg, buttermilk, whatever military officer's blend of seasonings.step 4: re-dredge and finishingeither another trip through the dredge, or something crisp like crushed cornflakes. Either way, cover, then agitate. Shake gently 15-30x This creates a shaggy texture between the wet batter and dry coating that increases surface area and so increases crunch.step 5: fry: 325-335 until golden brown and properly crispy if deep frying. Low-med for about 10 mins per side (and maybe a quick toss with some sauce), followed by a 15 min trip in a 365-395 degree oven, depending on what else you're cooking.
>>21972664Errybody wan a piece of muh chimkenz
>>21971588>slow cook breastsYou should be nicer to yourself anon. At least use thighs if you are going to slow cook chicken
>>21972848Too greasy. Breast is superior for most applications.
>>21972857Overcooked breast is stringy cardboard, and it's real easy to overcook breasts. If that's how you like tho, who am I to tell you different?
>>21972366HEH this is actually how i discovered how good it wasby making food for my cat and tasing it then improving on it for me i just eat that shit over toast personally im not sure how good it would taste fried or if it will even pan fry well looking back the person was probably talking about making chicken nuggies and my sperg ass took that as a fellow pate enjoyer
>>21972848just say you dont know how to cook a breast without making it dry. it's okay. we dont judge here.
>>21972933thighs are superior to breasts in every way dark meat > white meat
>>21972936Baste
>>21972936I largely agree with you. Breasts are better in salads, as the meat in lighter chicken soups, and in aspics.
>>21972936sounds like something someone would say if they wanted to justify their inability to cook a breast.
>>21972967brother sous-vide exists any retard can make a succulent breast its about flavor and fati understand why people might want a lighter option in some cases as the other anon mentioned but im a thigh man all day every day
>>21971555americans trying not to add sugar to everything challenge (impossible)
>>21973002the only people who make fun of americans weight are people from fatter countries countries that have been absolutely cucked and blacked by there leaders
>>21973005>I'm so angry because my mobility scooter broke down and I won't get home in time to watch my wife's black bvll rail her! I've even forgotten how to spell! Don't worry Don, I'm sure they're recording it
>>21973011youre projecting your anger because you know im right me on the other hand am extremely based chill and as fit as a supermodel
>>21972967So you cook chicken breast for several hours in a slow cooker? You feel that's the proper technique for breast meat?
>>21973005>fatter countriesYou know there aren't many of those right? One of them is called American Samoa, probably because they're so fat.Bullshittery aside, Vietnam's down near the bottom of the list (like just above North Korea), and they put sugar in all kinds of shit.
>>21973039Hainan ji fan anyone?
>>21972959I'm usually a thigh gal but recently made chicken salad with them, and was certainly disappointed by the texture
>>21971542Get some salt, pepper onion, garlic, and paprika and get some nice seasoned chicken breasts I can use for whatever. Chopped and put in burritos, whole as chicken sandwiches, just on their own with some roast potatoes, whatever.
>>21973039i actually pressure cook for like a half hour these days but it's the same recipe i used for my slow cooker years ago. and no they dont dry out or anything.i also often will cut them thin, marinate, and broil them high for just a couple minutes per side. they come out juicy and good.
>>21973042chicken salad already has mayo so i can see how this would be the case id imagine you'd want to use breast as its dry and shred able in any mixed concoction with fat like a chicken artichoke dip
>>21973045those aren't breasts
>>21973042not great in "traditional" chicken salad, but roasted with radicchio, peppers/chilies and garlic, served up with a dressing of lemon, olive oil, sage and garlic, she's no baaaaaad.
>>21973051ExactlyI was just trying to use up left overs but it honestly wasn't worth it. Should've gone with like a balsamic vinegar thing
>>21973055Baste suggestion, sounds great
>>21973056Even then, the fat makes it less than great cold - it gets jelly-like. Thighs are best warm.
>>21973057it'll work with any sort of chicory. Even some lettuces, like romaine, take a bit of a quick char well.
>>21971877Thighs are cooked within 20-30 minutes you dumb fuck, and if you cook uncovered sugar for more than 10 minutes you're going to set your oven on fire. Jesus christ I hate all of you
>>21973086At 350F?Thighs are hard to overcook, especially at such a low temp, and sugar doesn't even like caramelizing below 365. You would need the extra time with the burners overblowing to reduce and caramelize the sugar, and depending on the thickness of the thighs, 20 mins at 350F would leave an internal temp a little too far below 165 for my liking.
>>21972039>i'm going to try this and if it does not satisfy me i'm kicking your assReport back pls
>>21973128id imagine its something similar to a glaze ham but less sweet cause no honey and more burnt caramel cause higher molasis ration
>>21971542Marinade and bake. But where the FUCK is the skin? What's wrong with you?
>>21973135usually the places that cut the bones off also take the skin. They are sold either boneless skinless or DIY and nobody wants to DIY with thighs unless they have a big old pot of chicken broth to also make which i dont.
>>21973128>>21973132Rubs for smoked meat use sugar to get that bark on them. Baking them at a low(ish) temp is kind of like halfassing barbecue.I recommend a little smoked paprika or pomegranate molasses in the rub to mimic the flavour.
>>21973135a lot of people fry thighs like karaage or nuggies or sommat and for that you dont necessarily want the skin
>>21972039most premade "BBQ Rub" will have brown sugar as a top ingredient but just dumping a spoonful on top is not exactly orthodox..
>>21973156the bbq flavor really comes from the onion powder in dry rubs imo like if you want to mimic bbq chips you got to really go extra on the onion powder
>>21973166Paprika as well, but I'm talking about actual low and slow over smoldering wood, falls apart at a stern glance barbecued meat. A dark caramel and straight up burned sugar is a large part of that.
>>21972042>(i use the one with a mexican lady on it)i use la costeña but.. oh yeah. she's got it.
>>21971542>>21973182dont forget to make a chipotle sauce to slother your sloppa in
>>2197270010 minutes per side and also oven sounds like a lot. is this a pan fry with shallow oil? I'm always afraid to work with batter because im afraid of it sloughing off in the oil. this sounds good tho
>>21971542easier to list the thing you cannot do with chicken thighs
Good for stew or curry. Don't want skin in it.
>>21973244the lower temp helps the batter stick, but it takes longer to crisp up and to cook the chicken (although it does help ensure that the chicken's cooked before the batter burns). You need a good amount of butter/fat/oil in the pan though - Definitely not carbon steel for this, you'll be peeling chicken flavoured dough off that pan til the end of time.The timing does depend on how much (like general mass and heatsinking ability) chicken you're cooking. If you're doing three thighs, you can probably get away with like 7 mins per side and 10 mins at 395. I'm always either cooking for people, or making sure I have leftovers so that's a full big ass pan of chicken. 6-8 thighs.
>>21972420sounds like a long time
>>21973051>chicken salad already has mayoMaybe in the land of FAT
>>21973764he's talking about chicken salad. you're thinking of chicken salad.
>>21971542literally the best cut of chickenpan fry with butter, then use that pan for a nice tomato sauce for a pasta. so many more options too, its very hard to mess them up.
>>21972866Learn how to cook. Thank you.
>>21971542holy shit op is a retardagain
>>21971542I wish I had this giant box of meat do you have any idea how many nuggets I could craft out of this
>>21971542Baked in cream of mushroom soup and served over a split baked potato.
>>21973924That's called the trailer park special around here
>>21973960The trailer park special around here costs $20 and ends with a small group of people shouting "The Aristocrats!" in unison.
>>21972936This. We need both and I love both. But I'd rather have a thigh. Problem is most breasts aren't served with the skin and bone.
