I'm thinking of pan frying for 10 min to crisp the skin and then bake at 180 for 30 min.
Will this ensure they're cooked? Believe it or not, as a apprentice chef I've never cooked them!
So sorry it posted 3 times...
Not crazy about thighs, but just bought a package of drumstick on my way home. Gonna dust with seriously seasoned flour... maybe a little corn meal mixed in for crunch. Have a big Calphalon non-stick "griddle". This is what I use whenever I do wings instead of frying... not necessarily to be more healthy... just a lot easier with little baby-sitting needed. I spread the pieces out on griddle and into relatively hot oven... maybe 400-425. Let them go about 10-15 minutes and turn... repeat 3, sometimes 4 times till really brown and crispy. When I cook chicken (whole or parts), probably cook much longer than absolutely needed, but a little extra time doesn't seem to dry out legs/wings like it could breasts??
Try chicken tights alla Jaques Pepin: S&P, skin down, no oil, medium fire, pan covered with lid. Cook until skin is brown and crisp.
You are in culinary school now, so Im going to give you the answer you are going to start hearing more and more. It may seem like a totally ridiculous answer, but you'll "get it" soon, I promise.
The answer is:
Cook them until they are done.
Just put them in the oven and check on them every now and then. When they look done use a thermometer on them since you are just starting out. You'll get much better results cooking this way than following a set time temperature instruction recipe.
Twyst, that is my standard answer, people get pissed off when I tell them that and don't give an exact time. Some don't know weather it might take 30 min or 3 hrs to cook something.
There was an older woman in the meat isle with a chuck roast in hand, complaining that they are always tuff, I told her the roast needed to cook longer, she said that she had already cooked it for 18 hrs!
She asked me how long I would cook it for, my standard response, till it's done. She didn't like that.