SOUTHERN FRIED CHICKEN THIGHS

1-1/2 lbs. boneless chicken thighs
1 cup butter milk
2-3 tsp. minced garlic
1/4 tsp. salt
1/4 tsp. pepper

3/4 cup flour
1/4 tsp. salt
1/2 tsp. paprika

1/4 cup canola oil

Add buttermilk, garlic, pepper and 1/4 teaspoon salt to a large resealable bag.  Add chicken thighs to the bag; seal well and shake lightly.  Leave marinate for 1/2 hour.

In a shallow pan or plate, stir together flour, 1/4 tsp. salt and paprika. Remove chicken from marinade and dredge in flour, patting the flour into the chicken as you go. Place floured chicken on a plate and place in the fridge for about 5-10 minutes.

Heat oil in a large, deep skillet over medium-high heat. Add chicken pieces and cook, turning several times until lightly browned on each side.  Add more oil if needed.  Reduce heat to low and cover.  Cook chicken for about 25-30 minutes or until no longer pink in the center, turning once.

RED SKINNED MASHED POTATOES

2 lbs. red skinned potatoes washed
2 cloves of garlic, peeled
1/4 cup milk
1/4 cup sour cream
1 Tbsp butter
1 tsp. salt
1/4 tsp. pepper

Cut potatoes (with skin) into 1-inch pieces. Place potatoes and garlic in a large sauce pan and cover with water. Bring to a boil; reduce heat and simmer 20 minutes or until potatoes are tender. Drain potatoes & garlic well using a colander; return to saucepan. Add milk and butter; mash potatoes until they reach desired consistency. Stir in sour cream, salt and pepper. 


Suggested Side:  Green Peas