Ingredients
- 6 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground red pepper
- 8 teaspoon bone-in chicken thighs, skinned
- 1 tablespoon olive oil, divided
- 3 tablespoon hot sauce
- 1 tablespoon butter
- 6 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground red pepper
- 8 teaspoon bone-in chicken thighs, skinned
- 1 tablespoon olive oil, divided
- 3 tablespoon hot sauce
- 1 tablespoon butter
- 1 pound small red potatoes
- 1/3 cup buttermilk
- 1/4 cup crumbled blue cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preparation
Baking Directions:
Buffalo chicken thighs1. Preheat oven to 375°.
2.Combine first 4 ingredients in a heavy-duty zip-top plastic bag; seal.
Shake to blend.
Add half of chicken to bag; seal.
Shake to coat.
Remove chicken from bag, shaking to remove excess flour mixture.
Heat a large nonstick skillet over medium-high heat.
Add 1 1/2 teaspoons oil to pan; swirl to coat.
Add flour-coated chicken to pan; sauté 4 minutes on each side or until browned.
Transfer browned chicken to a jelly-roll pan.
Repeat procedure with the remaining uncooked chicken, flour mixture, and oil.
Discard remaining flour mixture.
Bake chicken at 375° for 8 minutes or until done.
3.Combine hot sauce and butter in a microwave-safe dish; microwave at high for 30 seconds or until butter melts, stirring to blend.
Place chicken in a shallow dish; drizzle with butter sauce.
Toss to coat.
Buttermilk-blue cheese smashed potatoesPlace potatoes in a saucepan; cover with cold water to 2 inches above potatoes.
Bring mixture to a boil over medium-high heat.
Reduce heat to medium, and simmer 15 minutes or until tender; drain.
Return potatoes to pan.
Add buttermilk, blue cheese, salt, and pepper to pan; mash with potato masher to desired consistency.
Tips:
Total price: $8.89 for 4 and $2.22/serving
