Thawed some chicken thighs and decided to fry them for dinner. The asparagus was going to have to be used soon, been in the fridge for three or four days. Of course mashed potatoes and gravy have to be part of any fried chicken dinner. We’re not talking picnic here, where potato salad is expected.
I used a buttermilk marinade for the thighs, made my own from regular milk–added a few teaspoons of lemon juice to it along with red pepper and some seasoned salt. They soaked in the milk for a couple of hours in the fridge.
I finished the chicken in the oven after browning the flour dredged pieces in hot oil on the stove top. That turned out to be a mistake because my oven temp regulator decided 300 really meant 425. I knew it was not accurate but I have been getting a good 350 on the dial thermometer when the knob is turned to 300. Should have checked. Fortunately the thighs didn’t dry out, though the crust got darker than I wanted.
The asparagus was steamed for seven minutes and then doused with a lemon/butter sauce. That went without a hitch.
The mashed potatoes were good, used the colander to drain the cooking water and then right back into the pot went the potatoes with a couple of cloves of garlic diced fine. A good dollop of sour cream followed along with several pats of butter and a splash of milk or two. Use however much milk you need to get the consistency right for you. The gravy was great, wish I had made more. After the oil cooled enough from browning the chicken I dumped most of it into a container to fully cool, leaving a few tablespoons worth in the pan along with the crispy flour bits. Into the reheated oil I added a couple of tablespoons of flour and let that cook for a minute or two, then dumped in some of the marinade along with some fresh milk, maybe a cup and a half. Soon it was gravy! I went with the usual few drops of Kitchen Bouquet to darken it a tad.
Biscuits would have been great on the side, but the bread I got out of the machine and buttered while still warm was pretty darn good.