I took a couple of days off from cooking, thanks Alina for filling in! Tonight I prepared a simple no recipe, recipe. Simple to make, but oh so delicious to eat.

I like chicken thighs, I’m not a breast guy. Give me dark meat, and I’m happy. I found vacuüm packed packages of fresh thighs at BJ’s for .89 lb, which is a great price. The nice thing about them is that they are individually packaged, 4 thighs to a pack. I used 3 packs, and froze the other 3.

Oh, and enjoy!

Ingredients:

• 10-12 Chicken thighs ($1/1 Pilgrim’s Fresh Chicken)
• 1-1.5 cups milk ($0.55/1 Roberts Dairy Gallon Milk )($1/1 Stonyfield Organic Milk )($0.75/1 Borden Milk )
• 1 cup flour
• garlic salt to taste (about 3 tbs should be good)
• Old Bay seasoning to taste (about 3 tbs again)
• 1 stick butter ($1/1 Organic Valley Butter )

Preparation:

1. After washing chicken thighs, place in a sealable container with enough milk to cover them, refrigerate for 30 minutes.
2. Pre-heat oven to 400 degrees
3. Place stick of butter into a baking dish large enough to hold chicken in single layer (not stacked). Place dish and butter into oven to melt (the butter, not the dish)
4. Put dry ingredients into a Ziploc bag, and bread chicken pieces
5. Once butter is melted, place chicken skin side down into dish, and bake uncovered for 20 minutes
6. After 20 minutes, turn chicken pieces over, return to oven for another 20-30 minutes until crispy and cooked to an internal temperature of 165 degrees or more
7. Serve chicken and buttery juices with whatever you want, but I served with mashed potatoes and buttered Penne. I had green beans, since I don’t eat mashed potatoes or Penne.
8. Just Eat!