Do bones matter when marinating chicken?
ex. Marinate a bone-in thigh and boneless thigh at the same time. Afterwards, de-bone the bone-in thigh. Cook the two now boneless thighs. Will there be a noticeable difference between the two?
Is there a noticeable taste difference between chicken that is fried bone-in versus fried boneless?
ex. If I went and fried a bone-in chicken thigh and de-boned it after cooking, would it taste notably different than a fried boneless chicken thigh in a side-by-side comparison?
If so, what is the difference and why does the difference exist? (I would prefer a scientific explanation if possible, as I mostly saw opinions one way or another in http://chowhound.chow.com/topics/923043)