Originally Posted by nickolasj80
Hi, tonight I plan on making Chicken Fried Chicken using the recipe below:
Recipe - Chicken Fried Chicken with Cream Gravy
My question is, would it be ok to use boneless skinless thighs, instead of breasts? My family and I prefer thighs due to the tenderness.
I used to always make my chicken by the method described in your supplied recipe link, except that I would cook the chicken until barely browned in the fry-pan, and then pop into the over for 40 minutes at 375 F. The chicken breasts come out so juicy and tender that you almost can't believe how good they are.
My son taught me a different method that results in a much crispier coating on the chicken. I absolutely love it. Just dry the chicken peices with a paper towel, then mix together 1 cup all-purpose flour, 1 tsp. good chicken base, 1/2 tsp. black pepper, and 1/2 tsp. ground sage. Add enough water to make a sticky batter. Dip the chicken into the batter and fry in 360 F. hot oil until barely browned on all sides. Place on a cookie sheet and into the 375 F. oven, again for forty minutes. The chicken coating is much more crispy, similar to the extra-crispy coating on broasted chicken. But the meat is so tender that it will squirt you when you bite it. It is easily as tender as is the thigh meat. Also, marinating your chicken in buttermilk, or even ordinary milk will enhance the flavor and tenderness. Buttermilk will also add a more complex flavor, as has been suggested above.
Try the fry/oven technique. It's the only method I use to make fried chicken any more. It's foolproof and produces superior results. And believe me, I've tried about every technique going for making fried chicken.
Seeeeeeya; Goodweed of the North