Need tips on best ways to cook skinless chicken thighs

Murrmurr said:
I buy large packages of chicken parts, put 3 or 4 pieces in several freezer bags, pour some marinade or sauce in each one, and then close 'em up and stick them in the freezer. That way, the meat marinates until it freezes and marinates while it defrosts, and I feel like I've saved myself a step and some time. I haven't, really, but it feels like it.

I do most of the cooking here bc Michelle works and goes to school, and when she's home she has homework and studies and reading. She doesn't mind cooking, but I know she's tired and sometimes stressed out. Plus, most of her classes are in the evening. But I've been in and out of a wheelchair lately (mostly in) so I don't do any frying or grilling these days. I can't be on my feet for long, and doing it from a wheelchair is kind of risky....I'm not that good at it yet.
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That's a tough row to hoe and sorry I wasn't aware of the limitations you're facing. Based on that I'd suggest sheet pan meals. I'll try to post some recipes up later.

My wife has never cooked and is especially reticent of cooking dinner. Ironically, in a rare exception to that last night, she made overcooked boneless chicken thighs, but she tried! As the expression goes "sometimes it's not the arrow, it's the Indian."
 

I cut them into strips, flour mixed with a little salt, pepper and garlic powder then, soak them in egg/milk mix, then roll the strips in Panko crumbs.
10-12 minutes in the air fryer at 400 degrees and you get juicy chicken strips.
I spray them with cooking spray to help them crisp.
 
Chicken thighs (no skin and deboned) are on my diet plan, so I eat a lot, my favorite way to cook them is smothered....brown with olive oil, add chopped onion and green peppers, season with my salt substitute (different spices) add about two tablespoons salt reduced canned mushroom soup and two tablespoons water....lid on, cook down until you have a gravy.
 
Cornhusker said:
I cut them into strips, flour mixed with a little salt, pepper and garlic powder then, soak them in egg/milk mix, then roll the strips in Panko crumbs.
10-12 minutes in the air fryer at 400 degrees and you get juicy chicken strips.
I spray them with cooking spray to help them crisp.
Click to expand...
I don't normally buy skinless chicken thighs. I don't like them. Call me foolhardy, but that underbelly of fat that chicken-skin provides has got to be there. But the grocery store sent me 10 pounds of naked chicken thighs, and I don't wanna beef about it (though I will tick the "no substitutions" box from now on).

Normally, because I'm not gonna hover over a cutting board or babysit a frying pan, I just arrange a few thighs in a glass pan, skin side up, so the meat stays covered and the fat melts down into it, toss in big chunks of onion, carrots, and potatoes (which I don't bother peeling), and celery if I have it, and then give it all a thorough dusting of ground herbs and some salt & pepper, cover the pan with foil and slide it into the oven.

35-40 minutes later, dinner's done.

I've never been good at fried chicken. Not sure why. I tried making it for my kids about a half-dozen times when they were little, and it turned out really good once, but my back-then girlfriend was helping me that evening.

My wife has the *perfect fried chicken* gene. It totally passed me over. But even if it hadn't, I just can't stand over a stovetop anymore. Even when I can stand up long enough in the first place, it causes too much pain and triggers a bunch of problems in my legs.
 
Cornhusker said:
I cut them into strips, flour mixed with a little salt, pepper and garlic powder then, soak them in egg/milk mix, then roll the strips in Panko crumbs.
10-12 minutes in the air fryer at 400 degrees and you get juicy chicken strips.
I spray them with cooking spray to help them crisp.
Click to expand...
That sounds 'doable', we gave away our air fryer than someone gave us; looks like I'll be ordering one from Amazon.
 

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