>>21971542
Bake 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

>>21971542
Slow cooker

>>21971547
..You just put the brown sugar straight on the chicken?

>>21971551
Yeah baked at 350 for 75-90 minutes it melts and forms a sweet crispy coating

>>21971547
>>21971550
Supremely based

>>21971542
smoke 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

>>21971555
that sounds horrible

>>21971555
that sounds delicious

>>21971542
marinate them in yogurt and curry spice then broil it in the oven

>>21971555
that sounds just okay

>>21971542
if 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

>>21971542
Cram

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>>21971577
i 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 CHICKEN
Crust is still great and activates the Maillard effect.

Boil em
Mash em
Stick em in a stew

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>>21971620
>seal

>>21971588
is 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

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>>21971577
based

>>21971542
cook and eat them

>>21971555
i hate women

>>21971542
Throw them away and grab an all-new Peppercorn BLT Whopper and Watermelon Lemonade from your local Burger King!

>>21971542
Cut 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.

>>21971823
do you mix all that together like batter or do you do it in steps, like starch, then egg, and so on

>>21971542
Chicken 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

>>21971877
they'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.

>>21971542
Marinate with soy sauce and cooking wine and cut up into cubes and add to a stir fry

Cut AGAINST the grain. Trust.

>>21971973
dredge 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
>skinless

Make curry or something. If you're baking them you obviously want the skin.

>>21971547
haters 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 thighs
fire and forget low and slow autowin

>>21971990
I prefer a little brown on them, but they braise nice nice.

>>21971996
>I prefer a little brown
pedo

stir fry em with gochujang and serve with mashed taters

>>21971542
grill them slow

or 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
>>21971555
it'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
>>21971877
thighs can handle it

>>21971542
i 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 thighs
you can reduce it until it's thick if you want to make a quesadilla with it

>>21971978
ohh 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!

>>21972000
Hey, what kind of bird will you find caged up on Little St.James?
An Indian Myna!
Soggy chicken eating, RubA535-smelling, granny toucher.

>>21972043
Some folks prefer the nuggies, but I like to give it a fake skin and then hack it like an angry Chinese chef.

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>>21972115
based

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

>>21972110
holy 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 pate

but 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
>>21972156
wtf are you guys talking about

>>21971823
Thighs 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.

>>21972154
this 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

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>>21971542

>>21971542
season then and throw in an airfryer for 30 minutes

>>21971555
Not my style but other people dig it so who am I to judge I guess

>>21971542
>skinless
throw it in the trash

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>>21971542
>boneless skinless chickenless thighs.jpg
>chickenless
What are these really?

>>21971856
Cut 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

>>21971542
Make teriyaki by grilling them.
Make shoyu chicken by braising them.
Make general tsao chicken by frying them.

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>>21971542
Pound them out into paillards and coat them in bread crumbs and panfry. Like chicken parmesan.

>>21971542
they go well on the grill

>>21972130
>>21972115
>>21972043
>>21971978
>>21971973
You all better shut up, now listen to this tune:
https://www.youtube.com/watch?v=rGrqW3nx5HM

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>>21972629
Oh hell yeeeah I likes me some of that ol' friiyyed chaiicken babeh.

>>21972664
I tried... I genuinely tried.
I failed.

BUT...

step 1: brine
buttermilk 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 finishing
either 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.

>>21972664
Errybody wan a piece of muh chimkenz

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>>21971588
>slow cook breasts
You should be nicer to yourself anon. At least use thighs if you are going to slow cook chicken

>>21972848
Too greasy.
Breast is superior for most applications.

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>>21972857
Overcooked 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?

>>21972366
HEH this is actually how i discovered how good it was
by 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

>>21972848
just say you dont know how to cook a breast without making it dry. it's okay. we dont judge here.

>>21972933
thighs are superior to breasts in every way
dark meat > white meat

>>21972936
Baste

>>21972936
I largely agree with you. Breasts are better in salads, as the meat in lighter chicken soups, and in aspics.

>>21972936
sounds like something someone would say if they wanted to justify their inability to cook a breast.

>>21972967
brother sous-vide exists any retard can make a succulent breast
its about flavor and fat

i 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

>>21971555
americans trying not to add sugar to everything challenge (impossible)

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>>21973002
the 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

>>21973011
youre projecting your anger because you know im right
me on the other hand am extremely based chill and as fit as a supermodel

>>21972967
So you cook chicken breast for several hours in a slow cooker? You feel that's the proper technique for breast meat?

>>21973005
>fatter countries
You 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.

>>21973039
Hainan ji fan anyone?

>>21972959
I'm usually a thigh gal but recently made chicken salad with them, and was certainly disappointed by the texture

>>21971542
Get 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.

>>21973039
i 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.

>>21973042
chicken 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

>>21973045
those aren't breasts

>>21973042
not 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.

>>21973051
Exactly
I was just trying to use up left overs but it honestly wasn't worth it.
Should've gone with like a balsamic vinegar thing

>>21973055
Baste suggestion, sounds great

>>21973056
Even then, the fat makes it less than great cold - it gets jelly-like. Thighs are best warm.

>>21973057
it'll work with any sort of chicory. Even some lettuces, like romaine, take a bit of a quick char well.

>>21971877
Thighs 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

>>21973086
At 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 ass
Report back pls

>>21973128
id imagine its something similar to a glaze ham but less sweet cause no honey and more burnt caramel cause higher molasis ration

>>21971542
Marinade and bake. But where the FUCK is the skin? What's wrong with you?

>>21973135
usually 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
>>21973132
Rubs 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.

>>21973135
a lot of people fry thighs like karaage or nuggies or sommat and for that you dont necessarily want the skin

>>21972039
most premade "BBQ Rub" will have brown sugar as a top ingredient but just dumping a spoonful on top is not exactly orthodox..

>>21973156
the 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

>>21973166
Paprika 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.

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>>21972042
>(i use the one with a mexican lady on it)
i use la costeña but.. oh yeah. she's got it.

>>21971542
>>21973182
dont forget to make a chipotle sauce to slother your sloppa in

>>21972700
10 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

>>21971542
easier to list the thing you cannot do with chicken thighs

Good for stew or curry. Don't want skin in it.

>>21973244
the 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.

>>21972420
sounds like a long time

>>21973051
>chicken salad already has mayo
Maybe in the land of FAT

>>21973764
he's talking about chicken salad. you're thinking of chicken salad.

>>21971542
literally the best cut of chicken
pan 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.

>>21972866
Learn how to cook.
Thank you.

>>21971542
holy shit op is a retard
again

>>21971542
I wish I had this giant box of meat do you have any idea how many nuggets I could craft out of this

>>21971542
Baked in cream of mushroom soup and served over a split baked potato.

>>21973924
That's called the trailer park special around here

>>21973960
The trailer park special around here costs $20 and ends with a small group of people shouting "The Aristocrats!" in unison.

>>21972936
This. 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.

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>>21974162
based

>>21973924
>recipe uses soup
Never ceases to be comical

>>21974342
cream of mushroom/chicken is more like a gravy. it's not soup unless you dilute it and most recipes use it in its concentrated form

>>21974388
It's kind of like halfassing a Sauce Suprême (aux champignons)... which is a velouté with cream and (so often you don't usually have to say it) mushrooms.

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>>21971620
>this activates the mallard

>>21971542
>Chop into bite sized chunks
>~1/2" of stock and chopped shallots and ginger in a pan
>Bring to boil
>Place pieces in and cook
>Add egg, sesame seeds when nearly cooked
Can serve with pasta, noodles, rice, couscous or salad.

>>21971542
Grind it and make chicken taco meat (salt, pepper, chili powder, garlic, onion, and some chunky salsa) or lettuce wraps (hoisin sauce, garlic, pepper, salt)

Marry me Chicken

>>21971542
Ethan Lebowski made a video recently about a rice and chicken meal that had minimal prep time which is pretty good desu.
It got me into using sour cream for a sauce base more

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>>21971542
schnitzel

>>21974342
All sauces are just soup bases.

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>>21975998
damn that looks rull guud

>>21971542
wrap in bacon, then smoke for a few hours

Filipino chicken adobo

Ingredients
2 lb (900 g) bone-in chicken pieces, or chicken thighs and drumsticks
1/2 cup (120 ml) soy sauce
1/4 cup (60 ml) white vinegar, or apple cider vinegar
1 tbsp sugar, or brown sugar
1 tbsp minced garlic
1 tsp whole peppercorn
5 bay leaves
2 tbsp oil
1/2 cup (120 ml) water
1 green onion, chopped, optional garnish

Instructions
In a large zip bag, combine soy sauce, vinegar, sugar, garlic, peppercorns, and mix well. Add chicken pieces and bay leaves, then toss to ensure they are coated with the marinade. Let the chicken marinate for at least 20 minutes or up to overnight.

Heat oil over medium-high heat in a large skillet or pot.
Remove the chicken from the marinade, allowing most of the marinade to drip back into the bag (reserve the marinade).
Place the chicken in the hot pan and cook undisturbed for 2 minutes, until it becomes slightly brown and golden.
Flip the chicken and cook for an additional 2 minutes.

Add the reserved marinade, including the bay leaves, to the skillet.
Pour water over the chicken, and bring it to a boil.
Then, reduce the heat to medium and let it simmer for 10-15 minutes uncovered until the sauce reduces down to a thick glaze.
Flip the chicken to the other side while simmering.

If the sauce isn't thick enough, remove the chicken onto a plate and let the sauce simmer on its own—it will thicken more quickly.

Then, return the chicken to the skillet and coat it with the glaze.

Serve the adobo chicken over white rice, and garnish with chopped green onions.


East to make, delicious and tangy. Make sure to marinade for at least 5 hours for best flavor. Makes about 4 servings.

>>21971542
salt and pepper
bake 20 minutes
brush teriyaki sauce
5 more minutes
wala

>>21971542
I cook them in a pan and then cut them up and eat them with rice and broccoli. Sometimes I'll marinate them in teriyaki sauce, but just salt and pepper works fine too.

>>21971542
Marinate in lemon juice, paprika, garlic, onion powder, salt and pepper. Fry up fresh when desired. Ideally served with a fresh herb like parsley or oregano.

>>21971542
Slice thin, pan fry then mix with curry sauce and some vegetables of your choice. Delicious and healthy

>>21973182
only quads can stop her

>>21979935
extremely high quality post