Buttermilk Fried Chicken & Smithfield Beans and Potatoes

Buttermilk Fried Chicken


8 boneless, skinless chicken breasts
2 cups buttermilk
2 Tbsp. Old Bay seasoning (you can substitute paprika)
1 tsp. Tabasco sauce
1 small onion, minced
1 clove garlic, minced
Salt and pepper
1 cup flour
1 cup vegetable oil

Combine buttermilk, Old Bay (or paprika), Tabasco, onion, garlic, salt and pepper. Pour over chicken breasts and allow to marinate for 3 - 4 hours. Pour flour onto large plate. Remove chicken breasts from marinade and coat with flour. Place floured chicken on wax paper and refrigerate for 1 hour. Remove chicken from refrigerator and allow to warm to room temperature (about 15 minutes) In a large frying pan or skillet, heat oil to 370 degrees. Cook chicken breasts one at a time for about 7 - 10 minutes each side until brown and cooked through. Drain chicken breasts on paper towels.


[u]Smithfield Beans and Potatoes [/u]

Salted water
1 pound potatoes, cut in small cubes
2 pounds fresh green beans
1/4 cup butter
2 Tbsp. Dijon mustard
1/4 cup vinegar
2 cups Smithfield Ham, sliced in small, thin strips
1 cup peanuts
Salt and pepper to taste

Boil water in pot. Cook potato cubes until just done. Add beans and cook until just done and still crunchy. Drain potatoes and beans, return to pot and add 1/4 cup of butter. When butter has melted, add the mustard and vinegar. Then add ham and peanuts and mix well and season with salt and pepper to taste.

B-man :smiley: