Smothered Southern Fried Chicken
Dive into comforting southern flavors with this Smothered Southern Fried Chicken recipe, a true celebration of homestyle cooking. This dish starts with buttermilk-marinated chicken, ensuring each piece is tender and juicy, coated in a perfectly seasoned flour mixture that delivers a crispy, golden crust. Once fried to perfection, the chicken is smothered in a rich, creamy onion gravy, made with caramelized onions, chicken broth, a splash of Worcestershire, and a touch of heavy cream for a silky finish. The secret lies in simmering the chicken in the gravy, allowing the bold, savory flavors to meld together irresistibly. Garnished with fresh parsley and served over mashed potatoes, rice, or warm biscuits, this Southern classic brings hearty, soul-satisfying flavor to your table with every bite. Perfect for Sunday dinners or any occasion that calls for comfort food at its finest!
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Recipe Information
Ingredients
- 2.5 lbs Chicken pieces (legs, thighs, or drumsticks)
- 2 cups Buttermilk
- 2 cups All-purpose flour
- 2 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 2 tsp Salt
- 1.5 tsp Black pepper
- 0.5 tsp Cayenne pepper (optional)
- 3 cups Canola or vegetable oil (for frying)
- 2 tbsp Unsalted butter
- 1 large Yellow onion (sliced thinly)
- 2 cups Chicken broth
- 1 tbsp Worcestershire sauce
- 0.5 cup Heavy cream
- 2 tbsp Fresh parsley (for garnish)
Instructions
Place the chicken pieces in a large bowl, pour the buttermilk over them, and cover. Let the chicken marinate in the buttermilk for at least 1 hour in the refrigerator (or up to overnight for maximum flavor and tenderness).
In a separate large dish or shallow bowl, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
Remove the chicken from the buttermilk, letting the excess drip off, and dredge each piece in the seasoned flour mixture. Press the flour into the chicken to adhere well. Transfer to a wire rack and let rest for 10 minutes to allow the coating to set.
In a large, heavy skillet or Dutch oven, heat the oil over medium heat to a temperature of 350°F (175°C).
Fry the chicken in batches (do not overcrowd the pan) for 10-12 minutes per side, or until the chicken is golden brown and cooked through (internal temperature of 165°F or 74°C). Transfer the fried chicken to a clean wire rack set over a baking sheet to drain excess oil.
Discard most of the frying oil, leaving about 2 tablespoons in the skillet. Add the butter and let it melt over medium heat. Add the sliced onions and cook, stirring frequently, until soft and caramelized, about 8-10 minutes.
Sprinkle 2 tablespoons of the seasoned flour mixture (from earlier) over the onions and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth while whisking continuously to prevent lumps. Add the Worcestershire sauce, salt, and pepper to taste. Let the gravy simmer until it thickens, about 5 minutes.
Stir in the heavy cream and simmer for another 2-3 minutes. Adjust seasoning as needed.
Return the fried chicken to the skillet, spooning the gravy and onions over the pieces. Reduce heat to low, cover, and let the chicken simmer in the gravy for 10 minutes to meld the flavors.
Garnish with fresh parsley before serving. Serve hot with mashed potatoes, rice, or biscuits to soak up the delicious gravy.
Nutrition Facts
Calories |
2679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.1 g | 312% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 1700 mg | 74% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 9.5 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 226 mg | 17% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1096 mg | 23% | |
*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.
