Bone-in thighs or drumsticks: 12–15 minutes per side. These are the marathon runners.
Boneless breasts (pounded thin): 4–5 minutes per side. These are the sprinters.
Chicken wings: 8–10 minutes total, flipping often. They’re the party animals.
Always remember: If it’s golden and smells like heaven, you’re probably on the right track.
What If It Burns?
First of all, don’t panic. We’ve all been there. You get distracted by a cat video, and suddenly your chicken looks like a charcoal briquette.
Scrape off the black bits, laugh at yourself, and try again. Cooking is 10% technique and 90% forgiveness. You’re human, not a Michelin-star robot.
And honestly, slightly overdone chicken is still edible. It just has a lot of “character.” (And maybe a little extra crunch.)
