Look! It’s proof I cooked something once! See, there’s tongs in my hand… I’m standing by a stove! Proof! ;D In my little family I am not the cook (yes! ::karate chop::). I don’t like cooking. Ever. I REALLY don’t like doing it. Luckily I married a man that LOVES to cook (how convenient *insert evil laugh here* ;}).

For whatever reason… this day I decided to cook. Why? I don’t know. Maybe I had too much wine? I don’t know. I must have lost my mind. BUT, I did cook. What did I make? Fried chicken of course! See… I have a sort of LOVE for the chicken of fried. In fact… I have a whole board dedicated to fried chicken on Pinterest. I would marry it if I could (maybe not… but….). It’s the most delicious thing EVER. Yup. So, I thought I’d give it a try… without looking up any recipe or direction on how to cook raw chicken. And, the result: deliciousness! I don’t even know how it happened… Ok I do. Luckily my hubby bub was there to tell me how to cook it. How did I do it? WELL…. let me tell you!

by, The Paper Mama

Ingredients:

– 2 cups of flour

– 2 Tablespoons Lowry’s Seasoning Salt (Or whatever salt you prefer)

– 1 Tablespoon mustard powder

– 1 1/2 teaspoons garlic powder

– 1 1/2 teaspoons ground ginger

– 1 1/2 teaspoons pepper

– 8 chicken thighs

– 2 eggs

– 1/4 cup milk

– 2 cups olive oil (to fry on the stove top. You can use whatever oil you prefer)

Directions:

1. Take the chicken thighs out of the fridge 15 minutes before you start the following process. Blend together the dry ingredients in a shallow dish. In another dish beat eggs and milk until smooth in a bowl or a flat dish with sides. Dredge your chicken thighs first in the flour mixture, shake off excess, dip in the egg blend, and then again in the flour mixture. Set your chicken thighs aside and let them sit for 10 minutes (lets the mixture soak in).

2. Preheat your oven to 350 degrees f and heat your skillet (I prefer my cast iron skillet) to medium-high heat with the olive oil.

3. Dredge the chicken thighs in flour one more time, and shake off the excess. When your cast iron skillet is up to temp, transfer the thighs to the skillet. Fry up the first side of the chicken thigh until it is golden brown, then flip the thighs over and do the same for the other side. When both sides are golden brown, transfer your thighs to a baking sheet and bake in the preheated oven until the chicken is no longer pink in the middle. Roughly 20 – 30 minutes.

That’s it! It was very simple. Just the way I like it. AND, so moist and delicious.