Description
Southern Smothered Chicken features tender fried chicken thighs and drumsticks simmered in a rich, creamy gravy made with seasoned flour, sautéed onions, chicken broth, and milk. This classic Southern skillet recipe delivers comforting flavors that are perfect for chilly days.
Ingredients
Units
Scale
For the Chicken
- 2 pounds chicken thighs and/or drumsticks (about 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 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 flour mixture: In a large bowl, whisk together the flour, onion powder, garlic powder, salt, pepper, poultry seasoning, and paprika. Remove 3 tablespoons of this seasoned flour and set aside for making the gravy.
- Coat the chicken: Completely dredge each piece of chicken in the remaining seasoned flour mixture until fully coated.
- Fry the chicken: Heat vegetable oil in a large deep pan over medium heat. Add the coated chicken pieces (in batches if needed to avoid overcrowding). Fry until browned on all sides but not fully cooked, about 6-8 minutes.
- Sauté the onions: Remove the browned chicken and set aside, leaving the oil in the pan. Add the diced onion and cook until golden, about 5 minutes.
- Make the roux: Stir the reserved 3 tablespoons of seasoned flour into the oil and onions. Whisk well to combine and cook for 1-2 minutes.
- Add seasonings and broth: Whisk in the chicken bouillon, salt, pepper, garlic powder, and chicken broth. Cook for 2-3 minutes, stirring constantly to prevent lumps, until the gravy begins to thicken slightly.
- Add the milk: Whisk in the milk thoroughly and bring the gravy to a gentle boil. Continue stirring for 2-3 minutes until smooth and creamy.
- Simmer the chicken: Return the fried chicken pieces to the pan, coating them well with the gravy. Cover the pan, reduce heat to medium, and cook for 30 minutes more, turning the chicken occasionally to ensure even cooking and coating.
- Garnish and serve: Sprinkle chopped parsley over the smothered chicken before serving for a fresh touch.
Notes
- For extra crispy chicken, double dredge the pieces in the seasoned flour before frying.
- Use bone-in, skin-on chicken for best flavor and tenderness.
- If you prefer a thicker gravy, add an additional tablespoon of flour to the roux.
- Substitute milk with heavy cream for a richer gravy.
- Serve with mashed potatoes, rice, or biscuits to soak up the delicious gravy.
Nutrition
- Serving Size: 1 serving (about 5 ounces cooked chicken with gravy)
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 33 g
- Saturated Fat: 7 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
