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I debone the meat and leave the skin on. I either season them with Adobo or breadcrumbs, and bake. The skin will get crispy if you cook it long enough, I prefer the skin soft. The meat won't get crispy, unless you burn it. If you want crispy meat without the skin, I'd suggest frying. The only problem with frying thighs is the meat is thick, and may burn before the inside is cooked. You can slice them thinner before frying, or baking if you like.
Are the skins supposed to be removed before baking them? If so how would it effect the crispness?
It depends on whether or not you want to leave the skin on. Without the skin on, the outer layer of meat will be tough/dry. I prefer to leave it on & just remove it if you don't want to eat it when it's done.
I don't mind eating the skin, either. It's not like I eat a pound of it in one sitting .
For truly crisp chicken, try steaming first to render all the fat from the skin. This will cut down on the smoke produced when cooking and reduce the chances of burning. Then bake to desired crispiness. The same goes for wings.
Do not remove the skin and leave the bone in. I am actually making these tonight in the oven seasoned with Garlic powder, onion powder, paprika, and chili powder. Bake on 350 degrees for about 35-45 minutes. If you want to use boneless skinless thighs I egg and bread them like chicken cutlets and pan fry them.
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