Content

• Resources
• Steps
• What you need

Chicken thighs are usually delicious, don't dry out and taste good, especially when you're making your skin crisp. Chicken thighs can be prepared in a variety of ways, including conventional baking, baking over high heat, slow cooking and frying. Here are some basic guidelines for making chicken thighs economical and healthy.

• Perform:4 servings

Resources

Conventional oven baking

• 450g boneless chicken thighs
• 15 to 30ml olive oil
• Salt and pepper to taste

Bake with high heat

• 450g boneless chicken thighs
• 15 to 30ml olive oil
• Salt and pepper to taste

Cook slowly

• 450g boneless chicken thighs
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup barbecue sauce
• 2 tablespoons (30 ml) of honey
• 1 teaspoon of Worcestershire sauce

Fry

• 450g chicken thighs with bones
• Salt and pepper to taste
• 1.5 cup (375ml) milk water (buttermilk)
• 4 cups (1 liter) of canola oil
• 1 cup (225 ml) all-purpose flour
• 2 whisked eggs
• 2 cups cornstarch

Steps

Method 1 of 4: Conventional baking

1. 

   
   
   Preheat oven to 220 ° C. Prepare a baking tray with a thin non-stick spray.
   • Or, you can put non-stick foil or parchment on a baking tray instead of a non-stick spray.

2. 

   Seasoning the chicken. Sprinkle with salt and pepper to taste, and sprinkle olive oil over the meat.
   • You can season the chicken directly on the grill so you don't have to wash many dishes. Or you can also work on a separate dish or bowl so the baking tray does not become too cluttered.
   • If you're not sure how much salt and pepper to use, you can add 1/4 teaspoon salt and 1/8 teaspoon black pepper.
   • Use a special brush to evenly spread olive oil over the meat. The oil prevents the chicken from drying out and has a nice brown color during baking. Using melted butter or another vegetable oil is also effective.
   • If you want, you can also use a barbecue sauce instead. Spread commercial or homemade sauce like barbecue sauce on the thighs with a special brush.

3. 

   
   
   Roast the chicken without covering for about 20 minutes. Chicken will be brown on the face and an internal temperature of 80 ° C.
   • Use a meat thermometer with digital display to check the internal temperature of meat. Place the thermometer in the center of the thickest part of meat for the exact temperature.
   • If the chicken is undercooked, put it in the oven for another 5 minutes each time until it is the right temperature.

4. 

   
   
   Enjoy while the meat is still warm. Remove the meat from the oven after it's done and cover the meat Vacation in about 10 minutes.
   • Cover the baking sheet with foil. However, you do not need to be covered up. Just cover the foil over the meat.
   • Meat-giving Vacation It will soften the meat and make sure it's cooled enough for you to eat comfortably without fear of burns.
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Method 2 of 4: Bake the oven on high heat

1. 

   Preheat oven. Let the oven heat for about 5 to 10 minutes.
   • Most of the top fire ovens have only one mode. If your oven has "high" and "low" settings, you will use the "high" settings.

2. 

   Seasoning chicken thighs. Sprinkle salt and pepper to taste, then evenly spread olive oil over the chicken.
   • Use about 1/4 teaspoon salt and 1/8 teaspoon black pepper if you do not know how much seasoning to add.
   • You can marinate the meat overnight if desired.

3. 

   Place the chicken thighs in the oven's griddle tray. Make sure there is some space between the grill and the baking tray lined underneath.
   • You need to use a baking tray with a grill on top instead of a regular tray. The grill included with the tray will keep the meat from being soaked in fat and oil flowing from the meat during the baking process, preventing the temperature from rising too high and causing a burn.
   • When baking boneless chicken thighs, you don't have to worry about which side is facing up. However, if a chicken thigh with bone is used, the bone should be placed upwards. If you roast the chicken with the skin on, it will taste better with the skin up because the chicken skin is crispy.

4. 

   Bake for about 20 minutes, turn the grill over 10 minutes to make sure the sides are evenly brown. Do not cover the meat while baking.
   • Place a baking tray of 10cm to 13cm under the upper heat of the oven.
   • Carefully turn the underside of the meat up after 10 minutes. Spread the oil on the surface of the meat and continue to cook for another 10 minutes.
   • Thick or bony thigh meat will need to bake for 25 to 30 minutes.
   • The skin and surface of the meat should be a medium brown and shiny. If the outside meets the requirements before the inside is cooked, continue to cook in normal mode at 150 ° C so that the heat is evenly dispersed inside the meat without causing the outside to dry or scorch.

5. 

   Check that the meat is cooked and enjoy it while it is still warm. Remove the meat from the oven when it is evenly brown and the internal temperature is 80 ° C.
   • As a general requirement, the gravy will be transparent and the meat no longer pink.
   • Check the meat's temperature with a meat thermometer that shows a number. Attach the thermometer to the thickest part of the meat. If you are preparing chicken thighs with bones, do not let the thermometer touch the bones.
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Method 3 of 4: Cook slowly

1. 

   Seasoning the chicken. Sprinkle salt and pepper evenly over the chicken.
   • If desired, you can also marinate the chicken with other spices and herbs. A little garlic powder, chili powder, onion powder or a Creole marinade will all fit this recipe. If you just marinate butter or lemon juice instead of barbecue sauce, adding a little parsley and oregano will make the meat more delicious.

2. 

   Place the chicken in a slow cooker. Use a slow cooker with a capacity of at least 3 to 4 liters to ensure that the lid is covered.
   • If you want, you can apply a thin layer of nonstick spray to the pot or use a non-stick liner specifically designed for slow cooker. This protective step is not strictly necessary, but it will prevent the chicken from sticking to the sides of the pot.

3. 

   Combine the barbecue sauce, honey and Worcestershire sauce. Stir all ingredients in a small bowl.
   • To add more heat, you can stir in 1/4 teaspoon of spicy sauce.
   • Or you could also create another sauce for chicken if you don't like the taste of the barbecue sauce. Just make sure you have 3/4 cup of liquid to cook the chicken. For example, you can make a simple sauce consisting of 1/2 cup chicken broth, 3 tablespoons butter, and 2 tablespoons lemon juice.

4. 

   Pour the sauce over the chicken. Stir the chicken thighs so that the sauce covers evenly around the meat.

5. 

   Cook slowly for about 5 to 6 hours. When finished, the temperature inside the chicken will be 80 ° C.
   • The chicken also needs to be soft enough to be detached without cutting.

6. 

   Enjoy while the meat is still warm. Once the meat is done, take it out of the slow cooker and place it on a plate with sauce or sprinkle with fruit juice on top. advertisement

Method 4 of 4: Frying

1. 

   Marinated chicken. Sprinkle salt and pepper over the meat and marinate it in buttermilk for at least 2 hours.
   • Salt and pepper should be seasoned to taste, but if you're not sure how much to use, add 1/4 teaspoon salt and 1/8 teaspoon black pepper.
   • You should store the chicken in a bowl that does not cause any chemical reactions. Some metal bowls have an opposite reaction with the mild acids in milk water; therefore, it is best to use a glass bowl, ceramic bowl, or plastic bowl.
   • Cover the bowl and marinate the meat in the refrigerator. You should marinate meat for at least 2 hours or overnight.

2. 

   Heat oil in a pan. When you're ready to cook the chicken thighs, heat the oil to 180 ° C.
   • Use a digital food thermometer to control the oil's temperature.
   • A deep pan is the best option, but if not available, you can still replace it with a high-walled metal pot. Heat oil in a saucepan over medium high heat.

3. 

   Prepare the ingredients for the crispy dough in separate bowls. Put the flour, eggs, and cornstarch in a bowl.
   • The bowl should be large enough and have a shallow bottom for easy dipping and rolling.
   • If desired, you can also season cornstarch with a pinch of salt, pepper and bell pepper powder.

4. 

   Roll the chicken over the flour. Dip the chicken, respectively, into flour, eggs and cornstarch.
   • Remove the chicken thighs from the liquid, holding the chicken above the bowl to reduce the milky portion.
   • Roll the chicken thighs over the flour. The flour will help cover the crispy dough evenly. Hold the chicken thighs above the flour bowl, gently pat the side of the bowl to let the flour fall off.
   • Add the breaded chicken to the egg. Let the eggs get smaller by holding the thighs above the bowl.
   • Roll the chicken over the cornstarch. Make sure the chicken is evenly coated with the flour.

5. 

   Fry each piece of chicken for 13 to 20 minutes. Chicken will be golden brown when finished and an internal temperature of 80 ° C.

6. 

   Pat the oil dry and enjoy the meat while it is still hot. Leave the chicken on a plate lined with a paper towel for about 5 minutes to dry the oil. Enjoy while the meat is still hot. advertisement

What you need

• Baking tray
• Baking tray with grill above
• The cooker cooks slowly
• Deep pan or thick pot with high walls
• Anti-stick spray, foil or parchment
• The bowl does not cause any chemical reactions
• Brush
• Whisk eggs
• Tongs
• Food thermometer with numeric display