Garlic Chicken Fried Chicken

I got this recipe from allrecipes.com, which is my new best friend. I used boneless skinless chicken thighs instead of breasts, and I think it's probably better since the thighs are more moist than the breasts. They turned out a little like chicken fingers, and we thought they would make good sandwiches or sliced on a salad.

2 tsp. garlic powder
1 tsp. ground black pepper
1 tsp. salt
1 tsp. paprika
1/2 c. seasoned bread crumbs
1 c. all purpose flour
1/2 c. milk
1 egg
4 skinless, boneless chicken breast halves- pounded thin
1 c. oil for frying, or as needed

Directions:
In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs, and flour. In a separate dish, whisk together the milk and egg. Heat the oil in an electric skillet to 350 degrees. Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated. Fry chicken in the hot oil for about 5 min. per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

Pakistani Kima

For those of you with the 'more with less' cookbook this will not be a new recipe, but Karla asked for it since I love it so much. So here it is...

Saute in skillet:
3 T. butter or margarine
1 c. chopped onion
1 clove garlic, minced
Add:
1 lb. ground beef
Brown well. Stir in:
1 T. curry powder (the madras curry is good since it's spicier)
1 1/2 t. salt
dash pepper, cinnamon, ginger, and tumeric
2 c. cooked tomatoes
2 potatoes, diced
2 c. frozen peas or green beans
Cover and simmer 25 min. Serve over rice.