There is nothing that is more popular in the south than fried chicken. I can tell you I have eaten my fair share throughout the years and still do to this day. One unique twist that came about in the south is adding gravy to the fried chicken. The first time I saw grandma do this I kind of panicked. I mean why would you put gravy over crispy fried chicken. Well once she said that I would love it and just wait and see I decided to just see what kind of crazy thing she was doing. Well let me tell you what, that was some of the best chicken I had ever had. Grandma was right. It only added another layer of flavor and complexity to the chicken. Y’all are going to want to try this if you don’t already have this one in your recipe box. Let me know what y’all think of my Southern Smothered Fried Chicken. I know you’ll love it.
- 1 whole chicken cut up into pieces
- 2 tablespoons Crisco® or vegetable oil
- 1 and 1/2 cup all purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon pink salt (or whatever you have)
- 2 large sweet onions – sliced in quarter moons
- 2 tablespoons flour over the onions
- 2 cups chicken stock (more or less as needed)
- 1 cup milk
- more salt and pepper to taste
- Heat large cast iron skillet over medium heat with Crisco°
- In medium sized bowl mix the flour, onion powder, garlic powder, salt and pepper
- Dredge each piece of chicken, and shake off excess and place in skillet
- Brown all sides of chicken
- Remove chicken to plate and cover to keep warm
- Add the onions to the skillet and sauté over medium heat till partially cooked
- Sprinkle two tablespoons of flour over onions and toss to combine and cook 2-3 minutes
- Add chicken stock to skillet to deglaze and combine with the onions
- Add milk and taste for seasoning, add more salt and pepper as needed
- Return the chicken to the pan and reduce heat to low and allow to simmer for 20-25 minutes
- Make sure chicken is cooked to 165°F internally.
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