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My sister told me I was overcooking chicken thighs. She was right.
I always did 400 for 15 minutes, flip, then another 10. Came out dry every time. She watched me do it and said 'you're killing them.' Changed to 375 for 18 minutes total, no flip. Just shake the basket halfway. Juice runs clear now. Meat stays tender. Even my kids eat the leftovers cold now. Took me three years to figure out I was the problem. Anyone else have a family member call them out on a bad habit?
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baker.holly8h ago
Nah, 425 with one flip is where it's at, try that before lowering the temp.
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Holding at 400 a little longer might be the real move though... I run mine at 425 for about 25 minutes with just one flip halfway and they come out perfect. Skin gets crispy and the meat stays juicy. That lower temp at 375 sounds like it would take forever to get any browning going. Maybe your sister is right about the timing but wrong about the temp entirely. Different ovens run differently too so what works for her might not work for you. Just something to think about before you totally change your whole method.
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nguyen.angela14h ago
My buddy swore by 425 for twenty minutes no flip and bragged about it for months. Then his wife tried one bite and said "this is a science experiment, not dinner.
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