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Old 12-21-2013, 04:53 AM   #11
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i love a moist thigh....now that i've got that off me chest,as they are skinless & boneless there is a danger of drying out & shrinking too.i'm with mac on the brining,then i'd batten them out,double dip in buttermilk/seasoned cornmeal & fry them.but that's just me.
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Old 12-21-2013, 08:18 AM   #12
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I love thigh meat too , but skinless and boneless do dry out . I love them and use them a lot but usually in a one pot meal where there is a sauce or liquid involved so they poach and are soft and tender .
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Old 12-21-2013, 08:33 AM   #13
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Quote:
Originally Posted by Harry Cobean View Post
i love a moist thigh....now that i've got that off me chest,as they are skinless & boneless there is a danger of drying out & shrinking too.i'm with mac on the brining,then i'd batten them out,double dip in buttermilk/seasoned cornmeal & fry them.but that's just me.
I have two thighs thawing out right now. I am going to use batter on them. Only I use fresh bread crumbs mixed with the flour and seasoned. Looks like my lonely frying pan is going to get some use.
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Old 12-21-2013, 09:27 AM   #14
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Originally Posted by dragnlaw View Post
I personally prefer dark meat but I do agree with jennyema. Thighs/legs have more than just the meat of breasts. As such, they are traditionally used in slow cooking methods for that very reason.

I prefer them for tagines, stews, casseroles, marinades.
But boneless, skinless thighs can be cut into thin strips and sautéed as well. Of course, you are now back to the fry pan!
To clarify my earlier response:

While thighs are fine cooked with high heat methods, thighs and drumsticks are better than breasts in braises and stews because of their higher fat content. They don't dry out as easily.
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Old 12-21-2013, 09:31 AM   #15
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I love thigh meat too , but skinless and boneless do dry out . I love them and use them a lot but usually in a one pot meal where there is a sauce or liquid involved so they poach and are soft and tender .
Same here. Unless part of a whole roasted chicken, I don't usually eat thighs by themselves. I prefer them in a stew, soup, or curry of some sort, where they contribute flavor and texture to what's in the pot.
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Old 12-21-2013, 09:32 AM   #16
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I like the fact that thighs are meant to be cooked to 180... I don't cook chicken breasts often anymore because I have a hard time making sure they get cooked fully while not being overcooked and they seem rather unforgiving when cooked past their recommended temperature.

Would thighs be okay if cooked much past 180 or would they then get dried out?
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Old 12-21-2013, 09:43 AM   #17
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Would thighs be okay if cooked much past 180 or would they then get dried out?
Because they contain more fat, thighs have less of a tendency to dry out than other parts of the chicken. But all meat eventually becomes dry when overcooked.
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Old 12-21-2013, 10:54 AM   #18
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I like to marinate them for fajitas and gyros.
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