Smothered Fried Chicken
Prepare your taste buds for the ultimate comfort food experience with this Smothered Fried Chicken recipe—a soul-warming dish that combines perfectly seasoned, golden-brown fried chicken with a rich and creamy onion gravy. Featuring bone-in chicken pieces marinated in tangy buttermilk for an irresistibly juicy bite, this dish gets its signature crunch from a spiced flour coating and its rich depth of flavor from a buttery, slow-simmered gravy made with sautéed onions, chicken broth, and heavy cream. This Southern classic is perfect for family dinners and pairs beautifully with fluffy mashed potatoes or buttery biscuits, soaking up every drop of the luscious gravy. With its crispy coating, tender meat, and indulgent sauce, this Smothered Fried Chicken is comfort food at its finest, offering a truly unforgettable meal that's both hearty and satisfying.
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Recipe Information
Ingredients
- 2 pounds Bone-in chicken pieces (drumsticks, thighs, or breasts)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 2 cups Buttermilk
- 2 cups All-purpose flour
- 3 cups Vegetable oil (for frying)
- 3 tablespoons Butter
- 1 medium Yellow onion (thinly sliced)
- 2 cups Chicken broth
- 0.5 cup Heavy cream
Instructions
Season the chicken pieces with 1 teaspoon of salt, 1/2 teaspoon of black pepper, garlic powder, onion powder, and paprika. Rub the seasoning into the chicken thoroughly.
Place the chicken in a large bowl and pour the buttermilk over it. Cover and refrigerate for at least 2 hours, or overnight for best results.
In a shallow dish, mix the flour, remaining 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Remove the chicken from the buttermilk, allowing any excess to drip off, and coat each piece in the flour mixture. Set the coated chicken on a wire rack and let it rest for 10 minutes to help the coating adhere.
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the chicken in batches, making sure not to overcrowd the pan. Cook each piece for about 10–12 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C). Set fried chicken on a clean wire rack to drain excess oil.
Discard all but 3 tablespoons of oil from the skillet, and reduce the heat to medium. Add the butter and sliced onion, sautéing until the onion is soft and golden brown, about 5 minutes.
Stir in 2 tablespoons of the reserved flour mixture (used for dredging the chicken) and cook for 1–2 minutes until the flour is lightly browned.
Slowly add the chicken broth, whisking constantly to prevent lumps, and then add the heavy cream. Simmer the gravy for 5–7 minutes until it thickens, stirring occasionally.
Return the fried chicken to the skillet, spooning the gravy over the top to smother it. Cover the skillet and reduce the heat to low. Let the chicken simmer for 10 minutes to absorb the flavors.
Serve hot with mashed potatoes, rice, or biscuits, topped with extra gravy if desired.
Nutrition Facts
Calories |
10044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 939.1 g | 1204% | |
| Saturated Fat | 190.6 g | 953% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 998 mg | 333% | |
| Sodium | 7252 mg | 315% | |
| Total Carbohydrate | 229.6 g | 83% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 32.3 g | ||
| Protein | 213.6 g | 427% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 805 mg | 62% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3406 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
