Description
Savory Southern smothered chicken features tender fried chicken pieces simmered in a creamy, flavorful gravy made with onions, chicken broth, and milk. This classic comfort food is perfect for cozy dinners and hearty 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 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 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 later use.
- Coat the chicken: Completely coat each piece of chicken in the seasoned flour mixture in the large bowl, ensuring an even covering.
- Fry the chicken: Heat the vegetable oil in a large deep pan over medium heat. Add the coated chicken pieces, frying in batches if necessary to avoid overcrowding. Cook until browned on all sides but not fully cooked through; then remove chicken from the pan and set aside, keeping the oil in the pan.
- Sauté the onions: Add the diced onion to the pan and fry until golden, about 5 minutes, stirring occasionally.
- Make the roux: Whisk in the reserved 3 tablespoons of seasoned flour with the onion and oil. Continue whisking to combine evenly, avoiding lumps.
- Add seasonings and broth: Whisk in chicken bouillon, salt, pepper, garlic powder, and chicken broth. Cook for 2 to 3 minutes to allow the mixture to thicken slightly and blend flavors, ensuring no lumps remain except the onions.
- Add milk and thicken gravy: Slowly whisk in the milk, ensuring the gravy stays smooth. Bring the mixture to a boil and cook for another 2 to 3 minutes, stirring constantly until it thickens.
- Simmer chicken in gravy: Return the browned chicken to the pan, coating pieces well with the gravy. Cover the pan and let it simmer over medium heat for 30 minutes, turning chicken occasionally to cook evenly and infuse flavor.
- Garnish and serve: Remove the cover, garnish with chopped parsley if desired, and serve hot for a comforting meal.
Notes
- For extra crispy chicken, double dredge by dipping the chicken in beaten egg before the flour mixture.
- Use bone-in chicken pieces for more flavorful and tender results.
- Adjust seasoning to taste, especially salt and pepper, depending on your broth and bouillon choice.
- Substitute milk with buttermilk for a richer gravy.
- Serve with mashed potatoes or rice to soak up the delicious gravy.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 8 g
- Unsaturated Fat: 30 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 160 mg
