So just curious....how did the recipe turn out? I would like to try it too.
I actually made this the other day with skinless, boneless chicken thighs. I had to de-skin and de-bone the thighs myself, but that is really easy to do. They fried up perfectly. Nice, large, uniformly thick slabs of thigh meat. The cream gravy is excellent, although I added a little extra black pepper to mine. Good stuff.
I think the thighs fry up better than the breasts. They are flavorful, juicier and uniform in thickness. Of course, you could use a meat mallet to get your breasts to a uniform thickness as well.
Hmmm.....do they even sell skinless and boneless thighs? I donít think Iíve ever seen them. Not that Iíd buy them since they would charge more for the process (and itís easy to do yourself), but I am curious.
Thanks Katie and Uncle Bob! I canít believe Iíve never seen them before.....and Iím addicted to the meat aisle and counters! Both of you guys are in the south, with Uncle Bob being in Mississippi right next door to me, so it canít be a ďsouthern thingĒ that I havenít seen them. Iíll have to look a bit harder. Iím on a quest now.
I'll try Kroeger first since I've been wanting to get some more buffalo meat anyway, and the Kroeger near me usually carries it......although it's hard getting DW to eat it!