On Fri, 13 May 2005 08:10:34 -0400, biig wrote:

> Well, I made it for supper last night. Dh pronounced it very good.
> I used regular mayo, since that's what I had on hand and used my
> seasoned bread crumbs. The only problem I had was (and I have this
> problem no matter how I make chicken thighs) was that they always have
> dark streaks near the bone. Would it help if I take out the bone first?

Somewhere in the deep dark past, someone somewhere said it was a sign
of age.... young age. I don't know if that's the truth, but I stopped
fretting about it after that.

BTW: Bone "out" is always a good thing IMO.