Description
Southern Smothered Chicken features crispy fried chicken pieces simmered in a rich, creamy onion gravy. This comforting skillet recipe delivers well-seasoned, tender chicken perfect for cozy meals, especially on cold days.
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 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 remaining seasoned flour mixture, ensuring even coverage.
- Heat the oil and fry chicken: Pour vegetable oil into a large deep pan and heat over medium heat. Add the coated chicken pieces in batches if needed to avoid overcrowding. Fry until browned on all sides, about 5-7 minutes, but not fully cooked through.
- Sauté the onion: Remove the browned chicken from the pan, leaving the oil. Add diced onion to the pan and cook until golden, about 5 minutes, stirring occasionally.
- Make the gravy base: Add the reserved 3 tablespoons of seasoned flour to the oil and onions in the pan. Whisk well to combine.
- Add seasonings and broth: Whisk in chicken bouillon, salt, pepper, garlic powder, and chicken broth. Cook for 2-3 minutes, stirring to prevent lumps, except for the softened onions.
- Add milk and thicken gravy: Slowly whisk in the milk, ensuring a smooth mixture. Bring to a gentle boil, cooking for another 2-3 minutes while stirring constantly until gravy thickens.
- Simmer chicken in gravy: Return the browned chicken to the pan, coating well with gravy. Cover and cook over medium heat for 30 minutes, turning chicken occasionally to ensure even cooking and flavor absorption.
- Garnish and serve: Once chicken is tender and fully cooked, garnish with parsley if desired and serve hot for a comforting meal.
Notes
- Use bone-in, skin-on chicken thighs or drumsticks for best flavor and tenderness.
- Cooking chicken in batches prevents overcrowding, ensuring even browning and crispy crust.
- The reserved seasoned flour helps thicken and flavor the gravy without clumping.
- Simmering the chicken in gravy allows it to become tender and infuses it with rich flavor.
- Substitute milk with heavy cream for a richer gravy or use a dairy-free milk alternative to suit dietary preferences.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 8 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 140 mg
