Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

Dinner Tonight: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans






To start this Morning off I Thin Cut Pork Chops, Fried Egg Sunnyside Up, and Toast. I purchased a package of Wafer Thin Cut Sirloin Chops at Walmart. To prepare them I seasoned them with Salt and Pepper and then rolled them in Flour. Fried them on medium heat for a total of 4 minutes, turning them once. These Chops were excellent! We really enjoyed these. I also prepared a Sunnyside Up Egg, toasted a couple of slices of Aunt Millie's Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Great way to start off a Winter's Day! Outside a few early snow flurries before it turned to rain. Rain, Cloudy, and a high of 41 degrees. I went to the ATM and then by the Post Office. Back home did some house cleaning. 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 our favorite Dinner!








I grabbed 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 got 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. The Chicken Thighs were moist and flat out 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 high.








With the skillet already heated I added the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare and so good!









As the Potatoes were cooking I opened up a Mason Jar of our Canned Green Beans, canned last summer. 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/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.












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.