Hard for me to do chicken thighs in anything other than tacos, tostadas, enchiladas or burritos. Various other ingredients, sauces, salsas, beans, rice, etc. make it so versatile (plus I LUV Mexican).
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curious, because for me southern fried skin on chicken thigh are the bomb.
on the under-done side - fried to a dry crisp is not a good thing.
I don’t eat the skin (forkin’ Drs . . . ) but skin on does preserve moistness.
I do use thighs in chicken marsala -
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we ask our nice butcher to take the bones out of skin on chicken thighs and they are ideal for teryiaki and other bbq chicken.
Chicken thighs are perfect for fried chicken.
In fact, not sure I will eat any other part of the bird when making fried chicken.
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For me thighs and wings. The rest of the chicken can go to the dog. 
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A chicken version of the famous Mississippi Roast!
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Last night I dredged thighs in a 50/50 mix of rice and potato flour, with some of my sekrit rub (ancho chili, garlic powder, garam masala, smoked paprika) and salt. Baked at 475F for maybe 35 minutes, internal temperature around 190F, succulent and juicy, very crisp skin.
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I assume your usual advice to halve the butter would apply here, too?
Gift Link FTW as always.
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I’ve not made this with chicken thighs — only chuck roast and pork butt, and I don’t even use half a stick of butter. I add zero butter to those cuts.
With thighs I’m not sure, TBH.
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