Grandma’s Southern Smothered Fried Chicken
**Requested to re-post.
My grandmother used to cook this on a regular basis because it was loved by everyone. She could stretch chicken further than I have ever seen anyone else do. On smothered chicken day, everyone came to eat. You couldn’t help but to lick your fingers. This is also the dish that my son and daughter both request often. My son wants it for his birthday every year.❤️
~~Ingredients ~~
1 whole chicken, cut-up (bone-in has best flavor)
Salt and pepper to taste
1 cup self-rising flour for dredging, plus 4 tablespoons
Cooking oil for frying chicken, my grandmother used Crisco shortening
1 small onion, diced
1/2 pkg. brown gravy mix
1 capful kitchen bouquet
5-6 cups water
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon dried parsley
~~Instructions ~~
Wash and dry your chicken. Season your Chicken liberally with salt and pepper. Dredge your chicken in flour and coat all sides. Add your oil to your skillet, enough to fry the chicken , but not cover the chicken completely, about 1 inch in the skillet. Fry your chicken over medium heat til light golden brown, (20 minutes) turning occasionally. Do not overcook. Remove Chicken from the skillet. Pour off excess oil, leaving 4 tablespoons in skillet. Add your chopped onions and stir, let cook for about a minute, then add four tablespoons flour to skillet, and whisk it until it turns brown, not burnt. Add your 1/2 pkg. brown gravy mix and whisk. Slowly pour in your water, whisking the entire time to make sure you have lump free gravy. Add your kitchen bouquet, 1/2 teaspoon salt, pepper, parsley. Whisk together and add your chicken back to the skillet. Make sure the chicken is smothered down in the gravy. Taste the gravy for salt and season accordingly. Cover and simmer on lowest temp for 5 minutes. You can always add a little water if you want your gravy thinner. This is delicious served with rice, mashed potatoes, buttered noodles or biscuits.
**Note.. You can use chicken broth instead of water, but it isn’t necessary as there is so much flavor in the gravy already.
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