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2. The Southern Secret to Tender, Juicy, Golden Brown Chicken

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   When you’re ready to cook, just remove the chicken from the brine, pat dry with paper towels and bake at 425° until the chicken is golden and registers 165° on an instant-read thermometer.

3. Crispy Braised Chicken Thighs with Black Bean Tapenade - AOL

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   Transfer the chicken, skin-side up, to a 4-inch-deep baking dish or potlarge enough to fit all the thighs in one layer (4 by 8 inch works well). Repeat with another 1/2 tablespoon oil and the ...

4. Our 20 Most Popular Chicken Dinners of 2024 - AOL

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   This quick-cooking chicken thigh recipe is perfect for weeknights. A little bit of mustard mixed with a touch of cream creates a luscious sauce for the chicken thighs. View Recipe.

5. Fried chicken - Wikipedia

   en.wikipedia.org/wiki/Fried_chicken

   Fried chicken, also called Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat.

6. Pargiyot - Wikipedia

   en.wikipedia.org/wiki/Pargiyot

   Pargiyot consists of cubed chicken thighs (or breast) that have been marinated for a number of hours in a flavorful marinade often containing onions, parsley, garlic, and various spices or sauces such as harissa or amba. The pargiyot is then placed onto skewers similar to shish kebabs, and cooked on a grill such as a mangal. The pargiyot is ...

7. Poaching (cooking) - Wikipedia

   en.wikipedia.org/wiki/Poaching_(cooking)

   Chicken thighs being shallow poached in a pan. This moist-heat cooking method uses a sautoir or other shallow cooking vessel; heat is transferred by conduction from the pan, to the liquid, to the food. Shallow poaching is best suited for boneless, naturally tender, single-serving-size, sliced, or diced pieces of meat, poultry, or fish.

8. 6 Easiest Ways to Cook Chicken Thighs—Including ... - AOL

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9. 18 Air Fryer Recipes Our Editors Love for Easy, Speedy Meals

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   To get the crispiest skin and most flavorful, juicy meat, we thoroughly season the bone-in thighs with a dry brine and let them rest in the fridge for at least an hour (or up to 24).