Delicious meal. Always a winner with the fam! Just wanted to mention that I did not line my pan, but scraped all the drippings into a pan, added chicken broth, thickened with a little corn starch and added a slash of half and half for some wonderful chicken gravy! 👍🏻
I enjoy this recipe, although I suspect it would be better yet if I had a convection oven. I change a few things - but that's what improving the meals you prepare at home is all about. Thank you sir for the recipe and the video on the preparation. We're one of those still in the Dark Ages with a conventional oven. I'm still playing with temperatures and times for best results to improve the skin crispiness. Any suggestions on times and temperatures for conventional ovens to minimize conventional oven experimentation? (we don't mind eating the results of each experiment...) Chef Ange, a minor whispered suggestion to you: do little to acknowledge the Karen Class of online bitchers, whiners, and complainers who contribute nothing to the conversation other than their complaints and criticism. Apologizing to them won't make them go away; they don't respond to apologies or acknowledgement; if anything, they'll just come back to take another bite out of your ass. I doubt anybody visits cooking channels for essential information on food hygiene, safe preparation, etc. If somebody disagrees with something, a normal person would do it the way they feel is better. Or at the most, politely ask the author of the cooking video they're watching why they do it that way instead of their preferred way. After 30 years of government paid vacations to the two way rifle ranges all over the world and watching what is safe food preparation in Somalia, Afghanistan, etc... common sense in food prep is obviously important. But if it was as critical as the shrieking Karen Class make it out to be on your channel and others, the major cause of death in those countries would be from food poisoning as a result of poor food handling practices. Not the violence of war, genocide, starvation, inadequate medical care, etc. Ne permittas Karen carborundum, Chef Ange.
Wow! Bone-in chicken thighs are always the CHEAPEST chicken cuts... and I used to be pissed off about the flabby, excess skin. You'd buy a packet of thighs and they'd look meaty on top, but when you got them home and flipped them over -- nothing but FLABBY SKIN. Hey, I paid for meat -- not skin!!! So I always cut it off with scissors. But now I see the beauty of that skin. How good is this recipe? Well, I made it last night for guests and served it with an expensive French wine. They LOVED it. I did change the side dishes, roasted some green beans and made a French gratin with potatoes, cream and gruyere cheese. I will make Chef Ange's veggies next time. I think it is adorable how Chef calls his potatoes "the starch" and the chicken "the protein." It reminds me of how people used to talk about food in the 1970s. But hey, give it up for Chef Ange.
Hey Chef, what about adding white rice flour to the mixture like you did in your chicken wings video for even more crispness? I bet it would be even better!
Nice update, bro! I lived off that og recipe, lol. One simple thing I like to do is brine the chicken (just salt + water) and THEN I do the prep. Keep up the great work!
@@catw5294 Not gonna lie, I never measure it out, lol. I've read you're supposed to use like 2 tablespoons per liter, but I can't be bothered. 😂 I usually do it overnight, but at least a few hours.
I love this recipe. I make it at least once a week, my roommates love it. They also never had asparagus before and now it's their favorite. Keep up the great work. Love this channel.
Oh yeah, I love your base seasoning. I make it in large batches and keep it in a container like yours. So its ready for my daily use ❤ Great update, loved your original recipe 😀 👌
This is a beautiful plate ❤ I'm making it exactly 💯 like this for my niece on our Thanksgiving Day dinner. She doesn't like turkey 🦃 or stuffing. I usually make some grilled chicken breast for her and the little kids who do not eat turkey. I'll be making this instead. This is absolutely perfect 👌 😍 Thanks Chef Ange 💕
First time I cooked the thighs this way, my hubby was hooked. Didn’t like them before. I’ve used the air fryer several times and they are always delicious. Thank you!! Like the update. Now I’m hungry. 😊❤
That looks like a magical dinner for my wife. Ive been makong chiken thighs as an amateur for years. The tips I want to try are leaving the skin to wrap around and not trimp it off, the flipping, and extra time, aswell as the honey mustard sauce. I can taste it already. Thx... subscribed
This video recently showed up in me feed. Being a lover of chicken thighs, I gave a watch. I ended up making the chicken and your honey mustard sauce (both were delicious, btw). Will try your potatoes and asparagus. Definitely will checkout your other videos. Liked and subscribed.
Came here bc I JUST cooked this and was looking for calorie info for 1 thigh. I discovered the original recipe a few months ago and my hubby loved it! It has always had consistent results no matter the variations in thigh sizes, always crispy on the outside and juicy inside. (20 min flip, 20 min flip, 15 min. always works for me.) We eat it weekly. I had already mixed your spices in a spice jar and will now add the baking powder although it’s been quite crispy thus far. Both vids are great, this is definitely more succinct but the 1st one is still valuable for people like me who don’t have an air fryer and want to cook the 2 sides simultaneously all in the oven and is the one in my cookbook. On a side note, Wow! marker 6:11 💪🏽 The use of a rack, flipping, reseasoning, increasing temp is all unique to many other vids I’ve watched which leave it on 1 temp and leave the chicken sitting in its juices no rack. 1 thing I do differently is I also sprinkle the seasoning under the skin as well so sometimes when the skin comes off all at once the chicken itself still has flavor. Why would it come off all at once? Late night foraging grabbing one and eating it, no knife/fork. ☺️ Great recipe!
@BC chef is right, they do not recommend washing anymore. They say that when the poultry is rinsed, microscopic spraying of the water sends the ecoli all over the area around the sink. The heat from the oven or frying is hot enough to kill the bacteria. Not picking a fight cause I remember when those recommendations were changed caused it kind of grossed me out too, but if they are right, it beats having those nasty germs all over the kitchen.
@@ChefAnge I don't want to get invited to your dinner. First time I'm hearing my that you not supposed to wash the chicken. My friends say they never heard that before either. When I wash my chicken, no bacteria going all over my kitchen to cause olkoline because I give a good thorough cleaning when I'm finished and nothing is there when I wash my chicken. Anyway to each his own. If that's what you think is right ,.so be it.
How DARE you go full Karen Mode without including a link to YOUR channel where we can watch you preach your invaluable gospel. You do have a channel where you contribute, rather than just showing up to bitch, whine, and complain, right? Right?
