Cook The Book: Southern-Style Fried Chicken Thighs With Garlic Cream

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For the chicken:

8 large chicken thighs, skinned

Seasoned flour (celery salt, cayenne pepper, paprika, and white pepper)

2 small eggs, beaten

1/2 cup butter

2/3 cup pure olive oil

Lemon wedges

For the garlic puree:

3 plump heads of garlic, peeled


2 tablespoons extra-virgin olive oil

1 large tub of crème fraîche

A few shakes of Tabasco

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