Description
Savory Southern smothered chicken featuring tender fried chicken thighs and drumsticks cooked in a rich, creamy onion gravy. This classic comfort food is perfectly seasoned and ideal for warming up 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 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 1 ⅓ cups 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 in the remaining seasoned flour mixture in the bowl.
- Fry the chicken: Heat vegetable oil in a large deep pan over medium heat. Add the coated chicken pieces in batches if necessary to avoid overcrowding. Fry until browned on all sides but not fully cooked through, then remove chicken from the pan leaving the oil behind.
- Sauté onions: Add the diced onion to the pan and fry in the remaining oil until golden, about 5 minutes.
- Make the gravy base: Whisk the reserved 3 tablespoons of seasoned flour into the oil and onions. Add chicken bouillon, salt, pepper, garlic powder, and chicken broth, whisking constantly to avoid lumps except the onions. Cook for 2-3 minutes.
- Add milk and thicken: Slowly whisk in the milk, ensuring no lumps form. Bring the mixture to a boil and cook for another 2-3 minutes, stirring constantly until gravy thickens.
- Simmer chicken in gravy: Return the browned chicken to the pan, coating it thoroughly with the gravy. Cover and cook over medium heat for 30 minutes, turning the chicken occasionally to cook evenly and allow flavors to meld.
- Garnish and serve: Sprinkle parsley over the chicken if desired and serve hot for a comforting meal.
Notes
- For extra crispiness, double dredge chicken by dipping in buttermilk before flour coating.
- Use bone-in chicken for more flavor and tender results.
- Substitute milk with cream for a richer gravy.
- Adjust seasoning in gravy to taste, especially salt and bouillon as some brands are saltier.
- Serve with mashed potatoes, rice, or cornbread for a full Southern-style meal.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 45 g
- Saturated Fat: 7 g
- Unsaturated Fat: 36 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 140 mg
