Tuesday Recipe

Directions

1. 1

   Prepare the Chicken

   In a bowl, mix flour, salt, black pepper, paprika, and garlic powder. In another bowl, whisk together eggs and milk. Dip each chicken thigh in the egg mixture, then coat with the flour mixture. Set aside.

2. 2

   Fry the Chicken

   Heat oil in a large skillet over medium-high heat. Add the chicken thighs and fry until golden brown and crispy, about 5-7 minutes on each side. Remove and set on paper towels to drain.

3. 3

   Make the Whipped Potatoes

   Peel and cube the potatoes, then boil them in salted water until tender. Drain and return to the pot. Add butter and milk, then mash until smooth and creamy. Season with salt to taste.

4. 4

   Prepare the Butter Beans

   In a small saucepan, heat the butter beans with a little bit of water until warmed through. Season with salt and pepper to taste.

5. 5

   Make the Brown Gravy

   In the same skillet used for the chicken, combine chicken broth, soy sauce, Worcestershire sauce, and water. Bring to a simmer. In a small bowl, mix cornstarch with a bit of water to create a slurry, then stir it into the gravy to thicken. Cook for 2-3 minutes.

6. 6

   Serve

   Plate the crispy chicken alongside whipped potatoes and butter beans. Drizzle brown gravy over the chicken and potatoes, and enjoy!