Southern Smothered Chicken Recipe
This Southern Smothered Chicken is made with perfectly browned chicken and an onion and garlic gravy perfect over your starch of choice. This is true southern comfort.
This Southern Smothered Chicken is made with perfectly browned chicken and an onion and garlic gravy perfect over your starch of choice. This is true southern comfort.
- 1/4 cup vegetable oil
- 1 tsp salt
- 2 cups chicken broth
- 1 cup whole milk
- 1 tbsp garlic powder
- 2 tsp minced garlic
- 1 tbsp onion powder
- 1 1/2 cup all purpose flour
- 1 tsp smoked paprika
- 1 tsp poultry seasoning
- 1 tsp ground black pepper
- 1 lbs chicken (i used legs and thighs)
- 1 tsp celery seed
- 1 medium sized onion (chopped)
- Carbohydrate 156.030312664037 g
- Cholesterol 1843.05 mg
- Fat 414.218560414388 g
- Fiber 7.75212239829816 g
- Protein 479.384052829025 g
- Saturated Fat 109.781806170776 g
- Serving Size 1 1 recipe (3187g)
- Sodium 1741.72185677436 mg
- Sugar 148.278190265739 g
- Trans Fat 32.7645749606087 g
- Calories 6393 calories
Step-by-step
- Start off by making sure that all of the chicken is nice and clean.
- Pour 1 1/2 cup flour into a large bowl, and add in seasonings : garlic powder, onion powder, salt, pepper, celery seed, poultry seasoning, and smoked paprika. Mix until well incorporated.
- Coat the chicken with the seasoned flour, and make sure you coat all surfaces.
- Reserve the seasoned flour
- Pour 1/4 cup of vegetable oil into a large pan, then place the plan over medium heat.
- Start adding in the chicken, but be sure to not over crowd the pan ( use a pan big enough to hold all of the chicken).
- Cook the chicken until it is golden brown(DO NOT worry about cooking the chicken until done, because we will cook it some more).
- Once the chicken is nice and browned, remove it from the pan. Leave the oil in the pan.
- Toss in the onions, and cook them for about 2 minutes, then add in the garlic. Once the garlic is in the pan let it cook for an additional minute, then remove the onions and garlic from the pan.
- Add three tbsp of the seasoned flour (the same flour that you coat the chicken with) to the pan. Stir in with the oil.
- Next pour in 2 cups of chicken broth. Whisk in while pouring in the broth. Make sure there aren't any lumps.
- Let the gravy cook for about 2 minutes ( still on medium heat), then pour in 1 cup of milk into the pan.
- Let the creamy gravy cook for about 3 minutes, then start adding the chicken back into the pan, as well as the onions and garlic.
- Make sure all of the chicken is coated with the creamy gravy.
- Place a lid on the pan, then let the chicken cook for 30-35 minutes. Be sure to occasionally turn the chicken.
- Once done serve the chicken with rice or mashed potatoes.
- Enjoy!
Smoked paprika provides the earthy backbone of this dish, staining the breading and infusing the pan drippings with a subtle warmth that plain black pepper cannot replicate. Achieving a proper crust requires dredging the pieces thoroughly in seasoned flour and shaking off excess powder before hitting the hot oil. Overcrowding the skillet lowers the oil temperature below 350 degrees Fahrenheit, which causes the coating to shed rather than crisp into a golden armor. Pull the pieces out when the exterior is colored but the center remains raw, because the meat will finish cooking later inside the simmering dairy and broth mixture. Sautéing the chopped onions for two minutes softens their cell walls, while adding minced garlic during the final sixty seconds prevents the sulfurous compounds from burning and turning bitter. Building the pan gravy depends on whisking precisely three tablespoons of the leftover seasoned flour directly into the retained fats, cooking that paste for two minutes to eliminate the raw starch taste before streaming in liquids. Scaling this preparation up for larger groups demands a wider skillet rather than a deeper pot to maintain proper surface evaporation rates. Simmering the covered pan for thirty to thirty-five minutes yields tender meat that surrenders easily to a fork.
