Smothered Southern Fried Chicken Recipes

SMOTHERED CHICKEN

Steps:

• Pat chicken pieces dry with paper towels. Sprinkle chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, spread 3/4 cup all-purpose flour. Dredge chicken pieces, one at a time, in flour mixture, shaking off any excess.
• Heat vegetable oil in a Dutch oven over medium-high heat. Add half the chicken pieces, skin side down, cooking 4-6 minutes until nicely browned. Remove browned chicken to a plate. Repeat with remaining chicken pieces, adjusting heat as need, so not to burn the flour.
• Pour off all but 3 tablespoons of the oil. Reduce the heat to medium-low and add the onions, celery, garlic, and carrots and cook until veggies are soft, 7-8 minutes. Sprinkle remaining 3 tablespoons of all-purpose flour over veggies and stir to combine. Continue to cook for 1 minute. Mix in broth, poultry seasoning, cayenne pepper, 2 teaspoon salt, 1/4 teaspoon black pepper. Bring to a boil and reduce heat to low. Nestle chicken pieces into sauce along with any accumulated juices. Partially cover and simmer chicken 30-40 minutes, or until cooked through and tender.
• Transfer chicken to a deep platter. Adjust gravy seasoning if needed, then pour over chicken. Sprinkle with parsley and serve.

SOUTHERN SMOTHERED CHICKEN RECIPE

Steps:

• 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!

SMOTHERED FRIED CHICKEN

Steps:

• For Chicken: Wash the chicken and pat it dry.
• Heat the shorting or oil to 365°F for frying chicken.
• Salt and pepper the chicken.
• Mix the flour, salt, pepper, and garlic powder together.
• After the oil is at the right tempura, roll the chicken in the flour and place in the skillet.
• Cook 3 to 4 pieces at a time until golden brown and almost done.
• Drain the chicken and place in a baking dish; set aside.
• Preheat the oven to 350°F.
• Prepare gravy: On medium heat, heat the 4 tablespoons oil; stir in the flour and cook, stirring constantly, for 2 to 3 minutes.
• Add the water and stir until boiling. Salt and pepper to taste.
• Gravy will be kind of thin, but will thicken as it cooks in the oven.
• Pour gravy over the chicken; turn the chicken to coat completely.
• Cover and cook for 30 to 45 minutes until smothered and fork-tender.

SMOTHERED SOUTHERN FRIED CHICKEN

Steps:

• Wash the chicken pieces and pat it dry with paper towel.
• Heat the oil to 365 degrees for frying the chicken. Salt and pepper the chicken.
• Mix the flour, salt, pepper and garlic powder together.
• When the oil is hot, roll the chicken pieces in the flour and place into the skillet. Cook 3 to 4 pieces at a time on both sides until golden brown and almost done. Drain the chicken on paper towel and place into a baking dish and set aside until the rest of the chicken is done.
• To prepare the gravy, on medium heat, preferably in the same skillet, & if necessary, spoon out some of the oil, leaving 8 tablespoons of the oil in the skillet. Stir in the flour and cook, stirring constantly, for about 2 to 3 minutes.
• Add the water and stir until boiling. Salt and pepper to taste. The gravy will be kind of thin, but it will thicken.
• Return the chicken to the skillet of gravy. Cover with a splatter screen and simmer for 30 to 45 minutes until gravy is thickened and the chicken is smothered and fork tender.