Buffalo Chicken Thighs

By Tingrin3

Ingredients

• Buffalo chicken thighs
• 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
• Buttermilk-blue cheese smashed potatoes
• 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

Preparation

Step 1

Preparation
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.

Buttermilk-blue cheese smashed potatoes

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.