Buffalo Chicken Thighs and Buttermilk-Blue Cheese Smashed Potatoes

Ok, tonight you get a 2 for 1. We'll start with the chicken and work our way down.

Chicken

This is a good recipe but I think the serving size is WAY off. After one I was stuffed and didn't end up eating the other. We've tried various buffalo chicken recipes and out of all the healthy ones this has been the best. Husband was have trouble with the chicken and various nasty things like veins and stuff so he wants to try boneless next time. Works for me. Thing 1 was refusing to try it but once we bribed him into taking 1 bite he ate the rest and liked it. 4 out of 5 stars.

Source: Cooking Light

Serves: 4 (but not really...)

Ingredients

• 6 tablespoons all-purpose flour
• ¹⁄₂ teaspoon salt
• ¹⁄₄ teaspoon garlic powder
• ¹⁄₄ teaspoon ground red pepper
• 8 bone-in chicken thighs skinned
• 1 tablespoon olive oil divided
• 3 tablespoons hot sauce
• 1 tablespoon butter

Directions

1. Preheat oven to 375°.
2. Combine first 4 ingredients in a heavy-duty zip-top plastic bag; seal. Shake to blend. Add half of chicken to bag; seal. Shake to coat. Remove chicken from bag, shaking to remove excess flour mixture. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add flour-coated chicken to pan; sauté 4 minutes on each side or until browned. Transfer browned chicken to a jelly-roll pan. Repeat procedure with the remaining uncooked chicken, flour mixture, and oil. Discard remaining flour mixture. Bake chicken at 375° for 8 minutes or until done.
3. Combine hot sauce and butter in a microwave-safe dish; microwave at HIGH for 30 seconds or until butter melts, stirring to blend. Place chicken in a shallow dish; drizzle with butter sauce. Toss to coat.

Amount Per Serving

Calories: 318

Fat: 17.8g

Cholesterol: 106mg

Sodium: 474mg

Fiber: 0.4g

Protein: 28.4g

Potatoes

Confession time... I undercooked the potatoes. I didn't even check them before dumping the water. Oh well, the flavor was still really good and even thought they could have been better they were good. Husband doesn't typically like blue cheese but he says that it's not too overpowering and it actually adds good flavor. 4 out of 5 stars.

Source: Cooking Light

Serves: 4

Ingredients

• 1 pound small red potatoes
• ¹⁄₃ cup buttermilk
• ¹⁄₄ cup crumbled blue cheese
• ¹⁄₄ teaspoon salt
• ¹⁄₄ teaspoon freshly ground black pepper

Directions

1. Place potatoes in a saucepan; cover with cold water to 2 inches above potatoes. Bring mixture to a boil over medium-high heat. Reduce heat to medium, and simmer 15 minutes or until tender; drain. Return potatoes to pan. Add buttermilk, blue cheese, salt, and pepper to pan; mash with potato masher to desired consistency.

Amount Per Serving

Calories: 117

Fat: 2.9g

Sodium: 277mg

*Note: the labels on this recipe are for both so pay close attention. If it says dairy free it could be just one. Let me know if there are any questions on the specific recipe.