Description
Southern Smothered Chicken features tender fried chicken pieces simmered in a rich, creamy homemade gravy seasoned with classic Southern spices. This comforting skillet dish is perfect for cold weather and offers layers of flavorful, fall-apart chicken and a velvety sauce, ideal for a hearty family meal.
Ingredients
Units
Scale
For the Chicken
- 2 pounds chicken thighs and/or drumsticks (above 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 cube
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 2 cups chicken broth
- 1 cup milk
- Parsley, optional, for garnish
Instructions
- Prepare Seasoned Flour: In a large bowl, whisk together flour, onion powder, garlic powder, salt, pepper, poultry seasoning, and paprika. Remove 3 tablespoons of this mixture and set aside for the gravy.
- Coat Chicken: Thoroughly coat each piece of chicken in the remaining seasoned flour mixture, ensuring even coverage.
- Heat Oil and Brown Chicken: Pour vegetable oil into a large deep pan and heat over medium heat. Add the coated chicken pieces in a single layer. Fry the chicken until browned on all sides, about 8-10 minutes. Cook in batches if necessary to avoid overcrowding. Remove browned chicken and set aside, leaving oil in the pan.
- Sauté Onion: Add diced onion to the pan and fry until golden and translucent, approximately 5 minutes, stirring occasionally.
- Create Roux Base: Add the reserved 3 tablespoons of seasoned flour to the pan with the onions. Whisk continuously with the oil to form a roux, cooking for about 1-2 minutes to eliminate raw flour taste.
- Add Seasonings and Broth: Whisk in chicken bouillon, salt, pepper, garlic powder, and chicken broth. Continue whisking and cook for 2-3 minutes, ensuring the mixture is smooth with no lumps.
- Incorporate Milk: Slowly whisk in milk, maintaining constant stirring to prevent lumps. Bring the gravy to a gentle boil, then simmer for another 2-3 minutes until thickened, stirring constantly.
- Simmer Chicken in Gravy: Return the browned chicken pieces to the pan, coating them with the gravy. Cover the pan and simmer over medium heat for 30 minutes, turning pieces occasionally to cook evenly and absorb flavors.
- Serve and Garnish: Once cooked through and tender, garnish with chopped parsley if desired and serve warm over rice, mashed potatoes, or your preferred side.
Notes
- For a crispier exterior, double-dip the chicken in seasoned flour and milk before frying.
- If you prefer a thicker gravy, increase the reserved flour to 4 tablespoons.
- Use bone-in chicken pieces for better flavor and moisture retention.
- Substitute milk with buttermilk or heavy cream for a richer gravy.
- Adjust seasoning quantities to taste, especially salt and pepper.
- This dish pairs well with white rice, mashed potatoes, or collard greens for an authentic Southern meal.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
