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Old 09-22-2011, 12:57 PM   #2
DawgPhan
is One Chatty Farker
 
Join Date: 08-09-07
Location: Atlanta, Ga
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Quote:
Originally Posted by powerpig View Post
I have my first KCBS competition coming up in a couple of weeks and I've been practicing with chicken thighs.

I've never cooked thighs until this week and have read that you have to have "bite through" skin.

The first batch was very tender and juicy, but gummy skin.

I reverted back to the way I've always cooked chicken breasts and ended up with tender meat and super crunchy skin. When my wife bit into the thigh, it sounded like one of those potato chip commercials with a loud crunch.

My question is should I keep trying for bite through skin or leave well enough alone with the super crunchy skin? Thanks for any and all input.

cook one of those crunchy breasts and stick it on a ziploc for 20 minutes...then pull it out and take a bite. If you like the result, turn it in.
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