Yeah Coach, that sounds like a winner. I marinated the chicken thighs for about an hour in buttermilk, then dredged in the fry mix, then in hot Crisco in my Griswold cast iron skillet. Cooked 4 thighs, ate 2 outright and nibbled on the other 2 later. I didn't make any smashed spuds or corn, but would have if I had company. Biscuits and huckleberry jam would be dessert for me.

Pap