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Hot take: I put frozen chicken thighs straight in with zero oil, and the skin went from soggy to crackly in 22 minutes
I always thawed and patted dry before. Took forever and still came out rubbery. Then a buddy at work told me he just dumps them in frozen at 380. I tried it on 4 thighs. First 12 minutes they steamed and looked pale and sad. Then the last 10 minutes the skin puffed up and got crunchy with no oil at all. The fat renders out and basically fries the skin from the inside. Anyone else skip the thaw step, or do you still brine first?
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