Sheet-Pan Chicken Thighs With Magic Spice Blend Recipe on Food52 (2024)

FAQs

Is it better to bake or fry chicken thighs? ›

If you're looking for a quick, relatively easy path to crispy-skinned thighs with juicy meat, call in the skillet-only method. If you're a stickler for even cooking, the sear and high-heat roast method is the way to go. For beautifully flavored meat and a light, crisp skin, try the dry brine and slow roast.

Start skin side down. Don't overcrowd the pan, and cook in batches if needed or you'll end up with soggy thighs. By browning the outside, you're ensuring a crispy exterior that will both protect the meat underneath and provide a nice contrast in texture for those of you who do eat the skin (which you should).

Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.

The key lies in ensuring the skin is dry before the chicken hits the pan. To achieve this, gently pat the skin with a paper towel and season to your liking. If you want to go for extra credit, sprinkle some salt on the thighs and let them rest skin side up in the fridge for at least half an hour.

The key is to cook the chicken thighs in a 400 degree F oven for 50 minutes. This will allow for the skin to get crispy and the meat to be juicy. If you are not sure the chicken is ready, just poke it wit a knife. If the juices run clear it's done.

Cooking a boneless and skinless chicken breast in a hot cast iron pan is by far the easiest and most tasty way to cook the breast. You are far less likely to overcook the chicken breast compared to baking it in the oven or poaching it in water.

There is no need to rotate the pan or flip the chicken thighs at any point during the baking process. Let the chicken thighs rest in the baking pan for at least 10 minutes then serve 'em on up!

If you started in a warm / hot pan, the fat won't completely render out of the skin. Only flip once the skin is dark golden brown. The skin will naturally release from the pan once it is ready to be flipped, don't force it. Cook the thighs to 175*F MINIMUM.

And then make sure the oil hot. Next, place the chicken thighs with the smooth side down first and don't touch it or move it until at least 5-7 minutes, depending on the thickness of the chicken. You will know when it's time to flip it when it easily releases on its own.

Boneless, skinless chicken thighs cook quickly, in 15 to 20 minutes, depending on the size. Bone-in thighs, however, take a bit more time, between 25 and 30 minutes.

At what temp are chicken thighs most tender? ›

For the ultimate juicy and tender chicken thigh experience, aim for an internal temp between 175 and 185 F. Any temperature higher than that can dry out or burn your meat, but the perfect 175° to 185° range will get you well above the minimum safe temperature and maximize the poultry's flavor potential.

In our basic meal prep boneless chicken thighs recipe, they take about 25 to 30 minutes baked at 425 degrees F. You'll know the chicken thighs are done when they reach an internal temperature of 165 degrees F.

Salmonella, Campylobacter and other harmful bacteria live on raw chicken. Washing or rinsing doesn't remove this risk, it worsens it by helping the bacteria spread. When you add water through washing or rinsing, you give these bacteria a way to travel throughout your kitchen.

Color is not a reliable indicator of safety or doneness. Safely cooked poultry can vary in color from white to pink to tan. All poultry should reach a safe minimum internal temperature of 165 °F (73.9°C) as measured with a food thermometer.

Poke the Meat

This method applies to chicken specifically. For properly cooked chicken, if you cut into it and the juices run clear, then the chicken is fully cooked. If the juices are red or have a pinkish color, your chicken may need to be cooked a bit longer.

Test the oil to make sure it's hot. Add the chicken, being careful not to overcrowd the pan, and cook for 7 to 8 minutes per side, or until the outside is browned and the meat is cooked through. The thickest part of the meat should register at least 165 F on a meat thermometer.

Non-seared Chicken breasts take about 15-18 minutes at 400°F in your oven. Searing reduces baking time by 1-4 minutes.

Is it better to bake chicken thighs at 350 or 400? It is recommended to bake chicken thighs at 400ºF. This medium-high heat ensures the juiciest results! Chicken thighs should be roasted in the oven at 400ºF for 40-45 minutes, then broiled for 2 more minutes to get juicy meat and crispy skin!