Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
do not wash or run water over chicken....be sure its dry pat dry with paper towels
I cook a lot of thighs....the skin comes out dry ….
I bake uncovered 350 f for 25 mins per lb......or internal temp at 165f ..
I have noticed...if I use a small baking pan and the thighs are squeezed in ...the skin wont be as crispy..... couple things going on here.. ..the first...the air doesn't get around the thighs...but also if close together …. lots of moisture/humidity ...which with the heat can almost be steam ….rather than dry heat ………...- most chicken today has a little more water/moisture they are giving one last hot bath to kill bacteria (at the processors)
you can always "finish off" the thighs with the broiler element for 5-10 minutes..
chicken thighs were .69lb at the local stores this week.... great price !! that's when to stock up and freeze..
id much rather have a juicy thigh than a dry breast ….anyday
I do use my air fryer ...to cook thighs and it does come out crispy
I always pull the skin back and brush mustard on the meat and season underneath, pull the skin back over and season the skin (but no mustard on top). 400 oven for ~45 minutes uncovered, depending on the size of the thighs. Give the thighs a 5 minutes rest uncovered. The skin should be very crispy. It doesn't get nearly as crispy without the mustard underneath, so I think the acidity of the mustard helps tremendously
removing the fat will help a lot and cooking them in the Air fryer is another way to crisp the skin That is how we usually do ours. If you are going to use the oven, I don't think I would attempt to cook them 45 min to an hour at 400 degrees. you could dry them out, even though the are naturally very moist.
removing the fat will help a lot and cooking them in the Air fryer is another way to crisp the skin That is how we usually do ours. If you are going to use the oven, I don't think I would attempt to cook them 45 min to an hour at 400 degrees. you could dry them out, even though the are naturally very moist.
I cook them that long or up to an hour as I’m in it for the really crispy skin. They are still very moist. I don’t remove any fat. I often shake them up in flour and seasoning first.
I usually trim off most of the fat, but when they cook, there is still a good amount of juice and melted fat on the bottom of the baking dish which they sit in while cooking. Perhaps this moisture is what's keeping the skin from getting crisp, but it doesn't sound like anyone else has this issue.
I cook them that long or up to an hour as I’m in it for the really crispy skin. They are still very moist. I don’t remove any fat. I often shake them up in flour and seasoning first.
but do you cook them at 400 degrees? I usually cook them less time and a little lower heat but I have never thought of roasting them in that hot of an oven for that long.
but do you cook them at 400 degrees? I usually cook them less time and a little lower heat but I have never thought of roasting them in that hot of an oven for that long.
375 or 400. Of course, I now know my oven isn’t as hot as I set it, but I don’t know how long that’s been going on.
375 or 400. Of course, I now know my oven isn’t as hot as I set it, but I don’t know how long that’s been going on.
I can buy that. We did do ours a few nights ago at 375 for about 45 minutes, maybe even a few minutes longer as I was waiting for the beans in the insta pot to finish. And guess what? the thighs were great. Too bad the beans never did get completely cooked. I am doing something wrong when I fix my beans. I think I may have figured out what it is. I am going to try again later this week.
I don't understand how anyone eats chicken skin. I remove mine prior to cooking, or if I cook a whole chicken, I remove it after cooking. I had this conversation with a friend recently who said the skin was the best part of his barbecued chicken.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
