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Threw frozen chicken thighs straight in the basket at 400 and they came out better than my usual way
Last Tuesday I was running late after a full day of dogs at the shop and just tossed 4 frozen thighs in with a little oil and salt, no thawing, nothing. I set it to 400 for 20 minutes and flipped them at the 12 minute mark, and they hit 185 inside with the skin actually crisp instead of soggy like I figured. Normally I thaw overnight and they end up kinda dry in the middle, but these were the juiciest ones I've made in months. I poked around online after and a bunch of people say 25 to 30 minutes is safer for raw frozen, so maybe I got lucky with thin ones. Next time I'll pull them at 20 again and check temp, but if anyone here cooks frozen thighs often, what time and temp do you use?
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the_brian2d ago
A buddy of mine does frozen thighs at 375 for about 35 minutes and swears by it, but he uses a meat thermometer every single time because the thick ones stay raw in the middle. Mine came out fine at 400 for 25ish, so the temp check matters more than the clock. Thin ones like yours just cook faster, so pulling at 20 and temping is smart.
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