Description
This Southern Smothered Chicken recipe delivers tender, juicy chicken thighs and drumsticks coated in a flavorful seasoned flour, fried to golden perfection, and simmered in a rich, creamy onion gravy. Perfect for a comforting family dinner that highlights classic Southern cooking techniques.
Ingredients
Scale
Chicken and Coating
- 2 pounds chicken thighs and/or drumsticks (about five pieces)
- 1 â…“ cups flour
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon poultry seasoning
- 1 teaspoon paprika
For Frying and Gravy
- â…” 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 seasoned flour and set aside for the gravy.
- Coat the chicken: Thoroughly coat each piece of chicken with the seasoned flour mixture, ensuring an even coating.
- Heat the oil: Pour vegetable oil into a large deep pan and heat over medium heat.
- Brown the chicken: Add the coated chicken to the hot oil, frying in batches if necessary to avoid overcrowding. Fry until browned on all sides, but not fully cooked. Remove chicken and set aside, keeping oil in the pan.
- Sauté the onions: Add diced onions to the pan and cook, stirring frequently, until golden and soft, about 5 minutes.
- Make the roux: Whisk the reserved 3 tablespoons of seasoned flour into the pan with the oil and onions to form a paste.
- Add seasonings and broth: Whisk in chicken bouillon, salt, pepper, garlic powder, and chicken broth. Cook for 2-3 minutes, stirring to eliminate lumps, aside from the onions.
- Incorporate milk: Gradually whisk in the milk, ensuring a smooth gravy. Bring the mixture to a boil, cooking for an additional 2-3 minutes while stirring constantly.
- Simmer the chicken: Return the browned chicken to the pan, coating each piece well with the gravy. Cover and cook over medium heat for 30 minutes, turning the chicken occasionally to cook evenly and absorb the flavors.
- Garnish and serve: Sprinkle chopped parsley over the smothered chicken before serving for a fresh, vibrant finish.
Notes
- Use a deep pan or skillet for frying to prevent oil splatter and ensure even cooking.
- Do not overcrowd the pan while frying to maintain a proper browning of the chicken.
- Chicken broth can be homemade or store-bought; low-sodium broth allows better control over saltiness.
- If preferred, substitute whole milk with 2% milk for a slightly lighter gravy.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
