Try this Southern Smothered Chicken Recipe.
- 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 medium sized onion chopped
- 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 tsp celery seed
- 1 lbs chicken ( i used legs and thighs)
- Carbohydrate 166.304312664037 g
- Cholesterol 1843.05 mg
- Fat 414.328560414388 g
- Fiber 9.62212245075025 g
- Protein 480.594052829025 g
- Saturated Fat 109.828006170776 g
- Serving Size 1 1 recipe (3297g)
- Sodium 1746.12185677436 mg
- Sugar 156.682190213287 g
- Trans Fat 32.7953749606087 g
- Calories 6437 calories
Step-by-step
- Start off by making sure that all of the chicken is nice and clean.
- Pour 1½ 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 ¼ 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!
Deep golden-brown crusts emerge from seasoned flour, resting beneath a thick, opaque blanket of savory milk and broth gravy infused with smoked paprika and celery seed. This pan-sauced preparation bridges crisp pan-frying with gentle braising, transforming bone-in pieces into tender meat surrounded by rich aromatics.
Technique and Storage Mechanics
Browning chicken over medium heat develops essential Maillard compounds in the skillet, but surface moisture halts this reaction completely. Pat the pieces dry with paper towels before dredging to ensure the flour adheres evenly and browns without clumping. Leave the rendered fat and browned bits in the pan after removing the meat, as flour added directly to this fond builds the roux base for the gravy. Whisk the chicken broth in slowly to prevent flour lumps from forming. A heavy-bottomed cast-iron skillet retains heat best for even frying, though a standard stainless steel pan works well if maintained at a steady medium heat to prevent scorching the dairy.
- If the gravy thickens too rapidly after adding the milk, thin it with warm chicken broth one tablespoon at a time until smooth.
- Store leftover pieces submerged in their gravy within an airtight container for up to three days in the refrigerator.
- Reheat refrigerated portions gently over medium-low heat on the stovetop, adding a splash of water to restore the original sauce consistency.
