I am an Italian 72 yrs old woman (ex Cordon Bleu cook), converted to more international cuisine since living in London and finding infinite variety of ingredients. Ange’s recipes are simply amazing. Best cooking, best teaching. Please do more videos!
Hello, you are no Gordon Ramsay. But your recipes and delivery are just suited for real bachelors like me. You are laid back and all over the place. " Trust me". Almost like even it goes wrong, it is good. In the medical series "The Resident" one of the actors says " what ever the outcome, we are still heroes" Your presentation is like that. Love it.
I'm sorry I doubted you. After trying this method, it has become my new method. An hour and a half dried mine out, but I like where your head is at. I'm shooting for about an hour next time.
This was the best experience I've had with cooking chicken thighs at home. I used a loaf pan since I don't have a tray like you have, but I'll get one soon so I can do more than 2 or 3 pieces at a time. Thanks for sharing!
Thank you Tracy, I have been looking for a good and easy recipe and I think this is it. Looks wonderful and I will try it as soon as I have time to cook it. Thanks again.
Well, I have a little round halogen oven, also added a bit of paprika, cooked it flat out at 450 like you said and Wham! my new chicken cooking recipe. Delicious! 11 out of 10. Tried it later on wings, still good, but man those juicy crispy thighs. Thank you for a great recipe.
Just watched the video... will snag some thighs tomorrow and make them. The image of the cooked thighs are an exact duplicate of how my MIL cooked thighs... and they were fantastic. Thanks for letting me know 450... is the trick. I have been 350'ing for 30 years... and never getting what I wanted.
Tracy. I always wash and trim the fat off my chicken. But I'm wondering, do I really need to do that? Does the heat kill the germs? And I saw in your video, that fat melts off.
I soak my chicken thighs for about an hour and then it takes me about a half hour to take all that fat off and I usually get a medium Bowl full of fat from the chicken thighs so my chicken thighs they barely have any fat on them but I still keep the skin on them
Now I know why my thighs were never done. I removed all skin, left some fat for flavor. Onion powder, garlic powder, chili powder, Tony Chachere’s Creole seasoning and a little s&p. I’m getting ready to pop in oven for supper, I think I’ll try 425* for 1 1/2 hr. Just discovered your channel! Great down-to-earth video, thanks for sharing.
I do the same but only 450 for 45 minutes and I use garlic salt a little onion salt and celery salt makes the difference celery salt is the bomb and then black pepper also what's a chicken fat you trimmed off got a pan of hot oil season anyway you want drop them in hot oil and you have bride chicken skins just like they do with pork skins
Hi Tracy. Thanks for the recipe. Where did you get you steamer pan from? (Ace mark Rest. Supply) I wanted something like that pan to do bake chicken and rice in it. Thanks. TX
Yep ..That's my favourite piece of chicken other than the parsons nose … Guess what`s for dinner tonight … Yep … Chicken thighs with skin on … you nailed it sweety ..Oh .. They didn`t like that word .. … Ah well … Just John......
So happy to see a REAL old fashioned cook that uses just salt and pepper. I can't stand a recipe that has '29 different ingredients'. Martha Stewart, stay in Connecticut and leave 'home cooking' to the real cooks.
thanks!!! I get these 'restaurant" or "steamer pan" from the local restaurant supply store, some people have told me they see them at Sams or Costco but I don't know. they're fabulous to cook in!~!
good job. toss and coat small or cut up spuds. salt and pepper, there ya go. cook same as chicken 450 1.5 hrs. isn't chicken fat called schmultz er something.
I don't wash meat, you should SEE the hate posts I get (and no, I don't publish those) about my failure to wash meat... I do, however, wash my hands hahaha
I cheat with my wings, I pressure cook them, dry them, toss them in corn/potato starch mix and fry high and fast, maybe I need to do a cheater video :)
what did you say about the pan at 1:24 I do want a few of them myself. where did you purchase it? it looks good. You should have had a rack that way both sides would be crisp.
Trecey920, couldn't understand what she said either about the pan, but if you have a local restaurant supply store, or even Sams/Costco have some of this stuff. Personally, I prefer a cast Iron skillet. Happy Cookin'
AWESOME I've been cooking chicken that way for YRS.......and thighs usually I didnt know it was the wrong wsy!! LOL Then make gravry and go nuts Thanks
I had an 88 yr old woman tell me her secret to longevity was eating fried chicken..she said it keeps in all the minerals that our bodies need..plus eggs are great for u...which I already knew..n dark meat has the most minerals
This is the video I refer back to each time I do chicken thighs. I should remember the temperature, but I don’t. I make mine boneless first: super simple process that way you still have skin on and the cheap price. I typically cook them for 30-45 minutes and everybody loves them.
That looks great. Wish we could produce same results in the UK where chickens are full of water and your chick thighs come out the oven in 1" of water and slimey skin. However, you can buy an organic chickens for about $25 a pop. Ouch!!!
Why do you think she wants it cooked faster? I mean, it never ceases to amaze me to come to recipe videos and see idiots like you trying to teach the person who made the video how to cook. Go make your own video.
I am an Italian 72 yrs old woman (ex Cordon Bleu cook), converted to more international cuisine since living in London and finding infinite variety of ingredients. Ange’s recipes are simply amazing. Best cooking, best teaching. Please do more videos!
Hello, you are no Gordon Ramsay. But your recipes and delivery are just suited for real bachelors like me. You are laid back and all over the place. " Trust me". Almost like even it goes wrong, it is good. In the medical series "The Resident" one of the actors says " what ever the outcome, we are still heroes" Your presentation is like that. Love it.
THAT is my new favorite comment :). thank you so much!
I love your simplicity.
This looks very good and super easy I will make this tomorrow. Thanks for showing this Tracy.
Your recipe is very good. My family is going to love me for this recipe. Thanks
I tried this recipe today and let me tell you. My family loved it so much!! I felt like a king. It’s surly was a hit. Thanks Tracy it was the bomb.
Hit out out of the park delicious 😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋
I’ve been loo for a crispy baked thigh recipe for a long time. This is great. Extra crispy potato chip crisp skin. Tastes like chicken. Thank you.
I'm sorry I doubted you. After trying this method, it has become my new method. An hour and a half dried mine out, but I like where your head is at. I'm shooting for about an hour next time.
Good Stuff!! This is the best way to cook chicken thighs....yum, yum, yum! Thanks Tracy!!
I trust u looks great will do it thanks from Texas 👍
Hope you enjoy
Is there sound on this video, or just video? I'm not getting any sound.
I just made your chicken thighs & it was the best chicken I’ve ever eaten!!!! Yummy
Looks good. Can anyone please confirm baking at 450 for 90 minutes? Seems like a long time.
you want shatteringly crisp skin and the skin/fat and liquid from the meat keeps the meat below protected and tender and juicy
omg just stumbled onto this recipe. Had to subscribe because you are funny and made me LOL for the first time in about a year.
This was the best experience I've had with cooking chicken thighs at home. I used a loaf pan since I don't have a tray like you have, but I'll get one soon so I can do more than 2 or 3 pieces at a time. Thanks for sharing!
Seems easy to make on weekends for the kids and hubby! Love this
So simple, yet looks so tasty. I will give it a try. Nice video.
hi there very good job,on the chicken which rack did you use middle rack or top rack let me no.
top third
I'm trying this today... Looks so easy and so delicious. Thanks.
Thank you Tracy, I have been looking for a good and easy recipe and I think this is it. Looks wonderful and I will try it as soon as I have time to cook it. Thanks again.
Looks so good
WOW, great recipe .
Thanks a lot
I will make this this weekend.
These are the best ever. Im glad I trusted you. Thanks for the recipe. Doing these again tomorrow.
Making this tonight. My favorite part of chicken and Turkey is the dark meat. It is the most flavorful and succulent.
This is great, I've been looking for an easy crispy over fried chicken recipe and here it is!
😂You are the best. Loved this video. 🙌🏾
Thank you!! 😁
Tracy, how would you cook chicken legs? Would you cook them a shorter amount of time.
the same length of time, hot and high, the dark meat can handle it
Well, I have a little round halogen oven, also added a bit of paprika, cooked it flat out at 450 like you said and Wham! my new chicken cooking recipe. Delicious! 11 out of 10. Tried it later on wings, still good, but man those juicy crispy thighs. Thank you for a great recipe.
I love chicken thighs. Always looking for new recipes. Thanks for this one. It looks amazing.
This is the most enjoyable cooking video I've seen! Love your attitude!
cutting off the skin? that is what makesm taste great and gets crispy
Just watched the video... will snag some thighs tomorrow and make them. The image of the cooked thighs are an exact duplicate of how my MIL cooked thighs... and they were fantastic. Thanks for letting me know 450... is the trick. I have been 350'ing for 30 years... and never getting what I wanted.
This worked perfectly and tasted great. Best recipe for "go to" quick eating I've found so far. Thankyou for sharing !
No mess and fuss with coating the chicken, dont get any simplier and looks great and sounds crispy. Gonna be my next fried chicken. Thx.
I just tried this recipe, although I baked it for 1 hr 15 min instead of 1 hr 30 min it still came out crispy and delicious
I made this today, just put it in the oven! Excited for it!
How did they come out?
Tracy. I always wash and trim the fat off my chicken. But I'm wondering, do I really need to do that? Does the heat kill the germs? And I saw in your video, that fat melts off.
I soak my chicken thighs for about an hour and then it takes me about a half hour to take all that fat off and I usually get a medium Bowl full of fat from the chicken thighs so my chicken thighs they barely have any fat on them but I still keep the skin on them
Looks so delicious. Sometimes, a bit of lemon-pepper is good.
you could make a great pan gravy too with those wonderful drippings
Giving this a try. Nervous about the high heat and long cooking times, but we'll see what happens. Hehe
Now I know why my thighs were never done. I removed all skin, left some fat for flavor. Onion powder, garlic powder, chili powder, Tony Chachere’s Creole seasoning and a little s&p. I’m getting ready to pop in oven for supper, I think I’ll try 425* for 1 1/2 hr. Just discovered your channel! Great down-to-earth video, thanks for sharing.
Can you do chicken legs using the same method?
absolutely
I do the same but only 450 for 45 minutes and I use garlic salt a little onion salt and celery salt makes the difference celery salt is the bomb and then black pepper also what's a chicken fat you trimmed off got a pan of hot oil season anyway you want drop them in hot oil and you have bride chicken skins just like they do with pork skins
Hi Tracy. Thanks for the recipe. Where did you get you steamer pan from? (Ace mark Rest. Supply) I wanted something like that pan to do bake chicken and rice in it. Thanks. TX
Yes and yes, ace restaurant on lamar :)
@@TracyCooksinAustin Hi Tracy Be Blessed. Tx
Sure looks great and so simple.
Simple. Liked. Thanks.
I'm curious though. If the thighs were marinated, would it still come out that crispy?
Mercy this looks scrumptious!!! I have to try this. Thanks for sharing.
How does hollandaise work when its cold? It should break, hollandaise should be warm
I place the jar into a larger jar with warm water and it gently warms the sauce without breaking. works really well
will this work with chicken legs or whole chicken quarters ?
absolutely!~
I made this tonite. It was delicious. Thanks !
Have to try it!!
One suggestion, I’ve never tried it but I need your take on a little butter under the skin?
Looks good ..!! Cooking this tommorrow..! Cant wait
Hi, great cooking btw. Is this middle or lower rack. Please advise. Thanks 😊
I do upper rack but my oven is jacked up so I'd do middle in a normal oven
Tracy Cooks in Austin - Thank you! This is my favorite quarantine recipe btw. Easy to prep, set the oven and relax for 90 mins. 👍
I'm going to cook this at my home.
I'm going to name it Chicken Turbo. Awesome video!
Yep ..That's my favourite piece of chicken other than the parsons nose … Guess what`s for dinner tonight … Yep … Chicken thighs with skin on … you nailed it sweety ..Oh .. They didn`t like that word .. … Ah well … Just John......
Yum!!! I cannot wait to make my own. Thanks for sharing.
Great job! Yummy!
I do something similar, but I keep the extra skin. After I season it, I wrap that extra skin around the naked side. I season, and sprinkle with flour.
Yep, except for the temp. this is how I cook thighs. I do 350 degrees but the skin is still crispy and so good. Love chicken thighs, thank you.
I need to try this
Looks and sounds good.
would this work with skin on chicken breasts?
the breasts would dry out so I'd advise against it
So happy to see a REAL old fashioned cook that uses just salt and pepper. I can't stand a recipe that has '29 different ingredients'. Martha Stewart, stay in Connecticut and leave 'home cooking' to the real cooks.
🙄
Soo good!! Just made it!
Thanks so much! I’ve been looking for ideas for chicken. I can’t wait to try these.
Gonna give this a try...Where can i get a pan like that from? New subbie by the way!
thanks!!! I get these 'restaurant" or "steamer pan" from the local restaurant supply store, some people have told me they see them at Sams or Costco but I don't know. they're fabulous to cook in!~!
good job. toss and coat small or cut up spuds. salt and pepper, there ya go. cook same as chicken 450 1.5 hrs. isn't chicken fat called schmultz er something.
Looks good & seems simple enough. But do u wash yr meat before preparing? No harm intended..just askin.
Thnx4sharin
I don't wash meat, you should SEE the hate posts I get (and no, I don't publish those) about my failure to wash meat... I do, however, wash my hands hahaha
Hey Tracy, have you got a recipe for chicken wings?
I cheat with my wings, I pressure cook them, dry them, toss them in corn/potato starch mix and fry high and fast, maybe I need to do a cheater video :)
Wow ,your right
Do you have a regular oven or convection oven?
regular old oven :)
Question- is it better to have the bone in? Will it work the same if it’s boneless thighs? Looks delicious!👍🏽
very good, thank you.
Did she just say You Bet Ya!! LMAO. Wait did she just say Yeah Un Hun!! I love this lady.
Looks Great! Thank's....
Love the sound effects. 😂
At first you said cook at 450 for an hour and then later you said cook for an hour and a half, so which is it?
Looks so good, my chicken thighs are coming out the fridge right now. What is bulgar
what did you say about the pan at 1:24 I do want a few of them myself. where did you purchase it? it looks good. You should have had a rack that way both sides would be crisp.
Trecey920, couldn't understand what she said either about the pan, but if you have a local restaurant supply store, or even Sams/Costco have some of this stuff. Personally, I prefer a cast Iron skillet. Happy Cookin'
SAMs club have these pans
Restaurant supply stores have them online.
No, there is no skin on the bottom of the thigh, so they would not get crispy, just dry.
Steam Table pan. Find them on Amazon.
Does this work with other parts of the chicken? I once tried it with wings...still came out, like bake and not oven fried
any dark meat, yep
Can you put them in a air fryer
yes, just takes longer, works the same!
I love to keep the excess chicken fat. Throw it in the air fryer and make crispy skins. Match well with ranch dressing.
AWESOME
I've been cooking chicken that way for YRS.......and thighs usually
I didnt know it was the wrong wsy!! LOL
Then make gravry and go nuts
Thanks
@H Factor64: Fine, but don't pour the gravy over the thighs, or they loose their crispiness.
Is the timing different depending on your plan and how many uppity are cooking
nope :)
Your Awesome!! Looks Friggen Great!! ☺
I love you!!
Awesome thank you 👍
When she was a kid her mom said "SHUT UP" but i love it lol.
I had an 88 yr old woman tell me her secret to longevity was eating fried chicken..she said it keeps in all the minerals that our bodies need..plus eggs are great for u...which I already knew..n dark meat has the most minerals
Suzie Paris j
Suzie Paris k
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Know izpx
can you - have you done wings the same way - that looks great
This is the video I refer back to each time I do chicken thighs. I should remember the temperature, but I don’t. I make mine boneless first: super simple process that way you still have skin on and the cheap price. I typically cook them for 30-45 minutes and everybody loves them.
Mmh... I must convert the Fahrenheit thing... even funnier, I’m from Germany 🇩🇪 ^-^! Nice speech (so funny) and nice video. Thank you 🙏!
Nice video...entertaining....nice recipe with a crispy twist!...gonna try it!....thanks
That looks great. Wish we could produce same results in the UK where chickens are full of water and your chick thighs come out the oven in 1" of water and slimey skin. However, you can buy an organic chickens for about $25 a pop. Ouch!!!
Can't wait to try this!! So glad you shared....Linda
Put that chicken in a pan that has a rack. 450 for 45minutes. It cooks faster that way. Still delicious. Love your recipe. I do the same :)
Why do you think she wants it cooked faster? I mean, it never ceases to amaze me to come to recipe videos and see idiots like you trying to teach the person who made the video how to cook. Go make your own video.
Great. I was able to get mine just as crispy as it sounded in the video. Didn't need as long though. 45mins was fine for me at 450F.
Perfect 👌 😋