Fried Chicken

1 cup buttermilk

6 chicken thighs

6 chicken legs

1 cup flour

1 tablespoon paprika

1 teaspoons dried thyme

1 tablespoon coarsely ground pepper

Pinch cayenne

Salt to taste

1/4 cup vegetable oil

Place buttermilk in bowl and add chicken legs and thighs.  Leave to marinate for one hour or overnight refrigerated.  Drain.

Combine flour, paprika, thyme, pepper, cayenne and salt on a plate.  Roll chicken in flour mixture until lightly coated.

Preheat oven to 400 F.  Heat oil in large skillet on medium-high heat.  Add chicken pieces a few at a time and fry on each side until golden, about three to four minutes per side.  Place on cookie sheet and bake for 20 to 25 minutes or until juices are clear.  Cool and chill.

Serve with:

Ginger Peach Relish

4 cups peeled diced peaches

1 tablespoon chopped ginger in syrup

1 cup peach nectar

1/4 cup lime juice

1 teaspoon hot sauce, or to taste

1/2 cup freshly chopped mint

Combine peaches, ginger, peach nectar, lime juice, hot sauce and l/4 cup mint in pot.  Bring to boil on high heat, reduce heat and simmer 10 minutes or until peaches are tender.  Cool and stir in remaining mint.  Chill.  Serve with chicken.  Serves 4