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Reply to "Why does NYT Cooking love boneless chicken thighs?"
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[quote=Anonymous]I’m your age and had the same initial response. But I do prefer thighs for anything slow cooked where the chicken falls apart. I use it for 40 clove of garlic chicken and for chicken biryani. Breasts are infinitely better for something quick cooked in oil like a quick sauté or a scallopini. I also think they are better for home made nuggets—they are coated in egg wash for that so they don’t dry out (plus I put olive oil on top). [/quote]
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