In my quest for new recipes, I’m testing all the time. Boneless, skinless chicken breasts are tough. Literally. It’s near impossible to cook them through while keeping the texture moist. When I substituted boneless skinless breasts for skin-on, bone-in recently, it didn’t work. Result was dry stringy chicken.
If you have a recipe that keeps the boneless, skinless breasts moist, let us know. Burmese Chicken on Meat Street page works pretty well, but it’s a slower braise. Bone-in is better, if you can put up with picking them out.
And, personally, I love crispy skin.