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This initial high heat will help brown the chicken. Then lower the heat to 350Â°F (175Â°C) and bake for and additional 10-30 minutes more until the juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165Â°F (74Â°C) and of the thighs is 170Â°F (77Â°C).
Heat the oil in a deep-fryer. When you are ready to cook the chicken thighs, heat the oil to 350 degrees Fahrenheit (177 degrees Celsius). Use an instant-read candy thermometer to monitor high oil temperatures. A deep-fryer works best, but in a pinch, you could also use thick metal stockpot with tall sides.