Description
Southern Smothered Chicken features savory fried chicken pieces cooked to tender perfection in a creamy, well-seasoned gravy. This classic skillet comfort food offers a rich blend of spices and a luscious gravy, perfect for cozy cold weather meals.
Ingredients
Units
Scale
For the Chicken
- 2 pounds chicken thighs and/or drumsticks (about five pieces)
- 1 1/3 cups flour
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon poultry seasoning
- 1 teaspoon paprika
For the Gravy
- 2/3 cup vegetable oil
- 1 large onion, diced
- 1 teaspoon chicken bouillon or one chicken bouillon cube
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 2 cups chicken broth
- 1 cup milk
- Parsley, optional for garnish
Instructions
- Prepare the Coating: In a large bowl, whisk together flour, onion powder, garlic powder, salt, pepper, poultry seasoning, and paprika. Remove 3 tablespoons of this seasoned flour mixture and set aside for the gravy.
- Coat the Chicken: Thoroughly coat each piece of chicken in the seasoned flour mixture, ensuring an even layer.
- Brown the Chicken: Heat vegetable oil in a large deep pan over medium heat. Add the coated chicken pieces, frying in batches if the pan is crowded. Brown the chicken on all sides; it does not need to be fully cooked at this stage. Remove chicken and set aside, leaving the oil in the pan.
- Sauté the Onion: Add diced onion to the pan and fry until golden and softened, about 5 minutes.
- Create the Roux: Whisk the reserved 3 tablespoons of seasoned flour into the oil and onions to form a roux. Stir continuously until combined and smooth.
- Add Seasonings and Broth: Whisk in chicken bouillon, salt, pepper, garlic powder, and chicken broth. Cook for 2 to 3 minutes, stirring to avoid lumps except for the onions.
- Incorporate Milk: Gradually whisk in milk, making sure the gravy is lump-free. Bring the mixture to a boil and cook for another 2 to 3 minutes while stirring constantly until thickened.
- Simmer the Chicken: Return the chicken pieces to the pan, coating them thoroughly with the gravy. Cover the pan and simmer over medium heat for 30 minutes, turning the chicken occasionally to cook evenly.
- Serve: Garnish with parsley if desired and serve hot for a comforting meal.
Notes
- Use chicken thighs or drumsticks for moist, flavorful results as they hold up well to the simmering process.
- Cooking in batches prevents overcrowding the pan, ensuring the chicken browns properly rather than steams.
- For a richer gravy, substitute whole milk with half-and-half or cream, adjusting consistency with broth as needed.
- Leftover smothered chicken tastes great reheated and can be served over mashed potatoes or rice.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend and ensure the chicken bouillon is gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 35 g
- Saturated Fat: 7 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
