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Old 07-23-2007, 08:47 AM   #1
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Chicken Fried Chicken Question

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.

Thanks,
Nick

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Old 07-23-2007, 09:08 AM   #2
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Yes, it will work fine with thighs. They may take a couple of minutes longer to cook.
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Old 07-23-2007, 09:47 AM   #3
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Thanks, btw...about how long should they take? Or, without cutting one open, is there any way to tell if they're done?
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Old 07-23-2007, 10:36 AM   #4
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Yes, nicholas. Just run the tip of a knife into the thickest portion of one of the thighs. If the juice that runs out is clear, they are done. If there is any pink color, continue to cook a little longer.
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Old 07-23-2007, 12:13 PM   #5
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A good thermometer probe is really helpful here, too.
Mine is from, of all people, Black and Decker, LOL!
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Old 07-23-2007, 04:03 PM   #6
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Sounds good. I'd use chicken broth in place of the water though. You can never have too much chicken flavor IMO.
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Old 07-28-2007, 11:00 PM   #7
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go for it soak in butter milk for at least a hour for fantatastic flavor double bread for cruncy sit back and like your fingers
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Old 07-29-2007, 01:55 PM   #8
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I like my fingers so much that occasionally I lick them (sorry, Dave, couldn't resist)
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Old 07-29-2007, 04:29 PM   #9
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So just curious....how did the recipe turn out? I would like to try it too.
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Old 08-01-2007, 04:39 PM   #10
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Quote:
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.

Thanks,
Nick
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.

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Old 08-01-2007, 04:58 PM   #11
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Quote:
Originally Posted by elaine l
So just curious....how did the recipe turn out? I would like to try it too.
I actually made this the other day with skinless, boneless chicken thighs. I had to de-skin and de-bone the thighs myself, but that is really easy to do. They fried up perfectly. Nice, large, uniformly thick slabs of thigh meat. The cream gravy is excellent, although I added a little extra black pepper to mine. Good stuff.

I think the thighs fry up better than the breasts. They are flavorful, juicier and uniform in thickness. Of course, you could use a meat mallet to get your breasts to a uniform thickness as well.

Hmmm.....do they even sell skinless and boneless thighs? I donít think Iíve ever seen them. Not that Iíd buy them since they would charge more for the process (and itís easy to do yourself), but I am curious.
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Old 08-01-2007, 05:01 PM   #12
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Yes, keltin. Boneless, skinless chicken thighs are available here in my area so I would imagine other folks can get them as well. I've seen them at Kroger and at Wal-Mart.
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Old 08-01-2007, 05:15 PM   #13
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Keltin.....

Iv'e seen them here as well in the above mentioned markets as well as others. However with the price being what they are I have never bought them. Skinning and deboneing a thigh is just too easy.
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Old 08-01-2007, 05:45 PM   #14
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Thanks Katie and Uncle Bob! I canít believe Iíve never seen them before.....and Iím addicted to the meat aisle and counters! Both of you guys are in the south, with Uncle Bob being in Mississippi right next door to me, so it canít be a ďsouthern thingĒ that I havenít seen them. Iíll have to look a bit harder. Iím on a quest now.

I'll try Kroeger first since I've been wanting to get some more buffalo meat anyway, and the Kroeger near me usually carries it......although it's hard getting DW to eat it!
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