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Per serving
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- 1
Season your flour
In a bowl, whisk together the flour, salt, onion powder, garlic powder, paprika, black pepper, allspice, cinnamon, and ground ginger. Scoop out 3 tablespoons of the mix and set it aside for the gravy.
- 2
Dredge the chicken
Pat the chicken thighs good and dry with paper towels, then dredge each piece in the seasoned flour, shaking off the extra. Bone-in, skin-on pieces give you the most flavor, but boneless works in a pinch.
- 3
Brown it up
Heat the oil in a large skillet over medium. Lay the chicken in skin-side down and cook until golden, about 5 to 6 minutes a side. Don't crowd the pan. Pull the chicken out and set it aside; it won't be cooked all the way through yet.
- 4
Cook the onions
Pour off all but about 4 tablespoons of the oil. Add the thinly sliced onion and cook until soft and light brown, scraping up all those tasty browned bits from the bottom of the pan.
- 5
Make the gravy
Sprinkle the reserved 3 tablespoons of seasoned flour over the onions and stir for a full 2 minutes. Pour in the cold water all at once, whisking so it stays smooth, then drop in the bouillon and pour in the milk. Keep stirring until it comes up to a boil and thickens.
- 6
Smother and simmer
Nestle the chicken back into the gravy and spoon a little over the top. Reduce the heat to medium-low, cover, and let it simmer gently 20 to 25 minutes, until the chicken is tender and cooked through. Serve over rice or mashed potatoes.
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Southern Smothered Chicken and Gravy
Created by: HomeCooking
Ingredients
- 6 bone-in chicken thighs
- 1/2 cup vegetable oil
- 1 yellow onion
- 1 chicken bouillon cube
- 2 1/2 cup water
- 1/2 cup milk
- 1 cup all-purpose flour
- 1 1/2 tsp salt
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1 tsp black pepper
- 1/2 tsp allspice
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
Instructions
- Season your flourIn a bowl, whisk together the flour, salt, onion powder, garlic powder, paprika, black pepper, allspice, cinnamon, and ground ginger. Scoop out 3 tablespoons of the mix and set it aside for the gravy.
- Dredge the chickenPat the chicken thighs good and dry with paper towels, then dredge each piece in the seasoned flour, shaking off the extra. Bone-in, skin-on pieces give you the most flavor, but boneless works in a pinch.
- Brown it upHeat the oil in a large skillet over medium. Lay the chicken in skin-side down and cook until golden, about 5 to 6 minutes a side. Don't crowd the pan. Pull the chicken out and set it aside; it won't be cooked all the way through yet.
- Cook the onionsPour off all but about 4 tablespoons of the oil. Add the thinly sliced onion and cook until soft and light brown, scraping up all those tasty browned bits from the bottom of the pan.
- Make the gravySprinkle the reserved 3 tablespoons of seasoned flour over the onions and stir for a full 2 minutes. Pour in the cold water all at once, whisking so it stays smooth, then drop in the bouillon and pour in the milk. Keep stirring until it comes up to a boil and thickens.
- Smother and simmerNestle the chicken back into the gravy and spoon a little over the top. Reduce the heat to medium-low, cover, and let it simmer gently 20 to 25 minutes, until the chicken is tender and cooked through. Serve over rice or mashed potatoes.