Let's say you have two chicken thighs. Boneless, skinless. How would you cook them? GO, Iron Chef, GO!
Oh come on, you gotta give me more than that. That’s like saying “you have a piece of paper, what do you draw on it?”
You’re gonna want to add some fat to that meal, because those thighs have little to none. I’d go with fried chicken and pan country gravy.
Pound the thighs, salt and pepper them. Mix a cup of flour with a cup of corn meal, a teaspoon of cayenne and a tablespoon of baking powder. Dredge the thighs in flour mixture, then buttermilk (or a milk and egg mixture) then flour mixture again. Shallow-fry at 350 for about 6 minutes a side. When you’re done, dump out all but 2 tbsp of the drippings and add 4 tbsp of flour. Stir to make a roux, then add about a cup of milk, more if it’s too thick. Whisk to combine, then add salt and lots of pepper.
Anyone else have suggestions?