Description

This Southern smothered chicken recipe is an icon of Southern cooking. Cook up this comfort food for a nostalgic taste of the South.

Ingredients

• 1  Each Whole Chicken, cut up
1
• 3  Cup(s) Flour
2
• 1  Table Spoon(s) Old Bay Seasoning
3
• 1  Table Spoon(s) Granulated Garlic
4
• 1  Tea Spoon(s) Black Pepper, freshly ground
5
• ½ one_half Tea Spoon(s) White Pepper
6
• 1  Tea Spoon(s) Granulated Onion
7
• ½ one_half Tea Spoon(s) Butter, Unsalted
8
• 3  Cup(s) Onion, Sliced
9
• 1/4  Cup(s) Olive Oil
10
• 4 ½ one_half Table Spoon(s) Garlic
11
• 1/4  Cup(s) Oil, for frying
12
• 2 ½ one_half Table Spoon(s) Thyme
13
• 1  Quart(s) Whole Milk
14
• 4  Cup(s) Half & Half
15
• 1  Cup(s) Scallions, finely chopped
16
• 3/4  Cup(s) Parsley
17
• 2  Table Spoon(s) Louisiana Hot Sauce (or Hot Sauce of your choice)
18
• ½ one_half Tea Spoon(s) Salt & Pepper Mix (2 parts salt to 1 part pepper)
19

Directions

1. Season all the chicken pieces.
2. Add spices to the flour and mix well.
3. Flour all chicken pieces and let sit for 20 to 30 minutes.
4. Heat oil then fry chicken pieces for approximately 10 to 20 minutes.
5. To be safe check the temperature of each piece and make sure it is at 160 to 180F.
6. To make the Roux; add butter to the browned bits or the pan you fried the chicken in.
7. Add 3/4 cup of the spice flour you used to flour the chicken and stir.
8. Let simmer for 3 to 4 minutes.
9. Add sliced onions, little bit of olive oil and fresh garlic.
10. simmer for 2 to 3 minutes.
11. Add 1/4 cup of the frying oil to the mix and simmer for a few minutes.
12. Add the milk and half & half, once it heats up it will thicken a little.
13. Add sliced scallions, parsley, Louisiana hot sauce, salt and pepper and mix.
14. Preheat oven to 375 degrees.
15. Soak all the chicken pieces in the gravy.
16. Bake for 1 hour and 30 minutes.