Description
Southern Smothered Chicken features savory fried chicken pieces cooked in a creamy, well-seasoned gravy. This classic skillet dish offers comforting, tender chicken coated in a rich gravy, perfect for chilly days.
Ingredients
Units
Scale
For the Chicken
- 2 pounds chicken thighs and/or drumsticks (approximately 5 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 1 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 the gravy.
- Coat the chicken: Thoroughly coat each piece of chicken in the large bowl containing the seasoned flour mixture, ensuring even coverage.
- Fry the chicken: Heat vegetable oil in a large deep pan over medium heat. Add the coated chicken pieces, frying in batches if necessary to avoid overcrowding. Fry until browned on all sides, approximately 8-10 minutes. The chicken does not need to be fully cooked at this stage. Remove chicken from the pan and set aside, leaving the oil in the pan.
- Sauté the onion: Add the diced onion to the pan with the oil and cook, stirring occasionally, for about 5 minutes until golden and soft.
- Make the roux: Whisk in the reserved 3 tablespoons of seasoned flour with the oil and cooked onions. Stir thoroughly for about 1-2 minutes to cook the flour.
- Add seasonings and broth: Whisk in the chicken bouillon, salt, pepper, garlic powder, and gradually add chicken broth, ensuring the mixture is smooth without lumps except the onions. Cook for 2-3 minutes until slightly thickened.
- Add milk and thicken gravy: Slowly whisk in the milk, continuing to stir until the gravy is smooth. Bring mixture to a gentle boil and cook for an additional 2-3 minutes, stirring constantly.
- Simmer chicken in gravy: Return the browned chicken pieces to the pan, coating them with the gravy. Cover the pan and simmer on medium heat for 30 minutes, turning the chicken occasionally to ensure even cooking and coating.
- Finish and serve: Garnish with chopped parsley if desired and serve hot.
Notes
- Use chicken thighs for juicier results; drumsticks work well too for variety.
- If you prefer a thicker gravy, increase the reserved flour to 4 tablespoons.
- For a lighter version, substitute milk with low-fat milk or a plant-based alternative if desired.
- Make sure not to overcrowd the pan while frying to achieve a crisp, golden crust.
- This dish pairs excellently with mashed potatoes, rice, or steamed vegetables.
- To make this gluten free, use a gluten free flour blend in place of all-purpose flour.
Nutrition
- Serving Size: 1 serving (approximately 1 chicken thigh or drumstick with gravy)
- Calories: 600 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 125 mg
