Figged Up Chicken Thighs A1 Recipes

EASY BAKED CHICKEN THIGHS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place thighs in a baking dish. Season chicken thighs on all sides with garlic powder and onion flakes.
• Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

BAKED CHICKEN THIGHS

Steps:

• In 8 x 8 square baking dish, add chicken thighs, garlic, oregano, salt and pepper. Using your hands, toss to coat and let stand for 10 minutes. Preheat oven to 450 degrees F.
• Toss chicken again, making sure to spread garlic and spices evenly, and arrange in a single layer skin side up, tucking in skin underneath. You want things tight.
• Bake uncovered for 30-40 minutes or until thermometer reads at least 165 degrees F, skin starts to brown and lots of juices accumulate in the dish.
• Using a syringe/baster, pour juice over the thighs and then if you like more crispy skin (who doesn't?!) broil to your likeness.
• Remove from the oven, cover and let stand for 5 minutes to allow juices to settle.
• Serve warm, skin removed for healthier version with brown rice, quinoa or cauliflower risotto. It's a restaurant quality date night dinner.

FRIED CHICKEN THIGHS

Steps:

• Preheat the oven to warm (or to its lowest setting) to keep the chicken warm while frying the second batch.
• Line a baking sheet with a cooling rack to place the chicken after it's fried so it doesn't get soggy.
• Then line another baking sheet with parchment paper. This one is to place the chicken after it's coated.
• Add 2 teaspoons of salt, garlic powder, paprika, onion powder and the black pepper in a small bowl. Stir to combine.
• Trim any excess fat off the chicken.
• Season the chicken thighs on both sides with half the prepared seasoning mix. Reserve the remaining half for the flour.
• Mix the flour, and the remaining seasoning mix in a shallow pan or plate.
• Pour the milk in a medium bowl. Make sure it's large enough that the chicken will fit comfortably.
• Working with one piece of chicken at a time, lightly coat it with the seasoned flour. Shake off any excess.
• Then then dip the coated chicken piece into the milk bowl. Make sure the entire piece is moist.
• Next, place the chicken back in the seasoned flour mix, ensure the chicken is completely coated. Shake off excess flour. Set the chicken on the parchment paper-lined pan.
• Repeat with the rest of the chicken pieces.
• Discard any leftover flour and milk.
• Pour enough oil in a large, heavy skillet to cover the entire bottom by about a ¼ - ½ inch. Heat the oil over medium-high heat.
• When the oil is hot, but not smoking, add one pieces of chicken to test the oil. If it starts bubbling and makes a sizzle sound, it's ready to go.
• Add about half the chicken to the skillet, don't overcrowd.
• Fry the chicken for about 2-3 minutes per side until golden brown. If the chicken is browning too quickly, lower the heat a little bit and turn frequently to brown evenly on both sides.
• Remove the skillet from the heat. Remove the chicken from the skillet and place them on the lined baking sheet. Sprinkle the chicken with a pinch of salt.
• Keep the fried chicken thighs in the warm oven while you fry the second batch.
• Make sure the internal temperature of the chicken reaches at least 165°F at the thickest part.

HOW TO BAKE CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees. Line a large baking tray or half sheet pan with foil and place all the chicken pieces on it, skin side down.
• Sprinkle each piece of chicken with salt and pepper and flip each piece skin side up. Drizzle about a teaspoon of oil over the skin on each piece of chicken and rub lightly to coat. Sprinkle again with salt and pepper.
• Bake for 55-65 minutes, until most of the fat has rendered out of the chicken and the skin is golden brown and crisp. Remove from the oven and let rest about 5 minutes before serving. Enjoy!

EASY SKINLESS FRIED CHICKEN THIGHS

Steps:

• Combine flour, salt, pepper, paprika, and garlic powder in a large resealable plastic bag; mix well.
• Pat chicken thighs dry with paper towels. Add to the flour mixture in the plastic bag; shake until thoroughly coated.
• Heat oil in a large, deep skillet to 350 degrees F (175 degrees C). Add chicken thighs and cover skillet with a spatter guard. Cook, turning occasionally, until chicken thighs are a deep golden brown, about 20 minutes. Drain on a plate lined with paper towels.