Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

June 18, 2019 at 6:40 PM | Posted in chicken | 4 Comments
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

 


For Breakfast this morning I had a toasted Thomas Light 100% Multi Grain English Muffin that I topped with Smucker’s Sugarless Blackberry Jam. I also fried up a couple of Johnsonville Turkey Breakfast Sausage Links and made a cup of Bigelow Decaf Green Tea. I went to McDonald’s after I ate and picked up Breakfast for Mom. Rain, thunderstorms, and 78 degrees out today. So much rain! So again not much going on outside! Did a couple of loads of laundry and cleaned the house. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

 

 

 

I had a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger in the freezer. I sat the package in the fridge overnight to thaw. Then to prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans has become one our favorite Dinners!

 

 

 

 


I got a large Cast Iron Skillet, sprayed it with a light coat of Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of Flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

 

 

 


I grabbed a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. So moist and delicious!

 

 

 

 

 


For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

 

 

 

 


As the Potatoes were cooking I had also opened up a Mason Jar of our Canned Green Beans, canned last summer, and had them cooking. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a large sauce pan and serve. Fresh Green Beans any time you want, I love it! Quite a Dinner tonight! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

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  1. this looks amazing……..this is my favorite meal……….chicken thighs, green beans and potatoes! 🙂

    • It is, I know it might not be the healthiest meal but it’s the most delicious meal! Really it’s not bad calorie or carb wise but the Chicken Thighs are higher than what Chicken Breasts are. But everyone here loves Chicken Thighs over Chicken Breast. I love this meal though!

      • me too, so much! I have a sulfur issue so chicken thighs have a lower sulfur content then chicken breasts so that is always my first choice, and in my opinion they taste better too!

      • 🙂


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