What goes in the flour
Lynn starts the oven at 400 and puts the skillet in with one stick of butter and just a tiny bit of avocado oil (preheating to 400). The skillet goes in first on purpose, so the butter is melting and the grease getting hot before any chicken touches it (letting the butter melt in the oven); when she checks it, the butter has taken a little brown tint, which is what she wants (what browned butter looks like). She uses two packages of chicken thighs, and says any kind of dish works if you have no iron skillet (the pan she uses).
For two packs of chicken she uses about two cups of all-purpose flour (how much flour), and tells you outright to season it however you like your fried chicken (season it your own way). Hers gets a teaspoon and a half of salt, about a teaspoon and a half of black pepper, and an all-purpose seasoning blend she buys at Walmart or on Amazon (salt, pepper, and the seasoning blend), about the same amount of the blend as of the salt and pepper (how much of the blend), plus about a teaspoon of paprika and about a teaspoon of garlic powder (paprika and garlic powder).
Before a single thigh goes into it, she takes out about two heaping tablespoons of the seasoned flour and sets it aside (setting flour aside for gravy). That saved flour is what the green beans and the pan gravy get built on later, already seasoned.
How the chicken goes in the oven
Each thigh gets pressed into the flour on both sides (the first coat), then dipped in the hot butter and put back into the flour for a second coat before it goes into the skillet (flour, butter, flour). She shakes the extra off between coats (shaking off the extra), and says to add a little more oil if it looks like it needs it (if it needs more oil).
A little salt goes over the top before the skillet goes in, with a little more salt and black pepper when she flips them (salting before the oven). She does not give a total bake time on camera; she goes by color, cooking until one side is golden brown, then flipping (flipping when it has color), and putting it back in for about 10 more minutes near the end (the last 10 minutes). What she points out about doing it this way is that the crust does not come off, the way it can when you fry on the stove (the crust stays on).
When the thighs are done she moves them onto a paper towel so they do not go soggy (onto the paper towel). Leftover breading flour can go in the freezer if you will cook chicken again within a week or so; she throws hers out (what to do with the leftover flour).
The green beans that go with it
The green beans cook in a small iron skillet, starting with bacon grease, and she tells people to save theirs when they cook bacon, for the flavor (bacon grease first). Two cans of green beans go straight in, then a tiny bit more water, and she says fresh beans out of the garden work the same way: snap them, wash them, and put water about a good half inch over the top (canned or fresh).
As they come to a simmer she adds about a teaspoon of salt, about a teaspoon of black pepper, and some of the same seasoning blend (seasoning the beans), then lets almost all of the liquid cook out (cooking the juice down) but not quite all, because she needs a little left in the pan (leave a little juice). About a teaspoon of minced garlic goes in near the end (the minced garlic).
Then she slides the beans to one side of the skillet and adds a tiny bit more bacon grease (sliding the beans over), and a good heaping tablespoon of the saved flour cooks in the bare spot a few minutes so it does not leave a flour taste (the saved flour goes in). Chicken broth stirred into that makes a gravy, like a roux, for the beans to sit in (building the gravy). She pulls the beans back through it (coating the beans), adds a tiny bit more broth, saying water or a dash of milk or heavy cream would work too (what else you could use), and simmers it about a minute or two (the last minute or two).
Gravy from the drippings
With the chicken out, she takes some of the crispy stuff out of the skillet but leaves plenty, because that is what makes the gravy good (keeping the crispy bits). The skillet goes back on the stove over higher heat and the rest of the saved flour gets stirred in and cooked a few minutes (the rest of the saved flour). How long she cooks that flour depends on how brown she wants the gravy (color comes from the flour).
About a cup and a half of chicken broth goes in, the heat comes down, and she adds a little more so it is not too thick (adding the broth). She leaves the salt and pepper alone since the chicken was already seasoned, and says to add more broth if you want it thinner (seasoning and thinning it). Then she takes it off the heat so it stops thickening (off the heat).