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Bone-In, Skin-On Thighs Are the Easiest Chicken for Beginners

For reasons I cannot fathom (‘80s and ‘90s diet culture), many people my age started their chicken-cooking journey with boneless, skinless breasts. In their defense, breasts do look simple, almost sterile—it’s a piece of pure meat without bones or fat to “deal with.” But bones and fat are what make meat taste good, and removing them greatly increases a novice cook’s margin for error.