Southern Smothered Chicken Food

SOUTHERN SMOTHERED CHICKEN RECIPE

Steps:

• Start off by making sure that all of the chicken is nice and clean.
• Pour 1 1/2 cup flour into a large bowl, and add in seasonings : garlic powder, onion powder, salt, pepper, celery seed, poultry seasoning, and smoked paprika. Mix until well incorporated.
• Coat the chicken with the seasoned flour, and make sure you coat all surfaces.
• Reserve the seasoned flour
• Pour 1/4 cup of vegetable oil into a large pan, then place the plan over medium heat.
• Start adding in the chicken, but be sure to not over crowd the pan ( use a pan big enough to hold all of the chicken).
• Cook the chicken until it is golden brown(DO NOT worry about cooking the chicken until done, because we will cook it some more).
• Once the chicken is nice and browned, remove it from the pan. Leave the oil in the pan.
• Toss in the onions, and cook them for about 2 minutes, then add in the garlic. Once the garlic is in the pan let it cook for an additional minute, then remove the onions and garlic from the pan.
• Add three tbsp of the seasoned flour (the same flour that you coat the chicken with) to the pan. Stir in with the oil.
• Next pour in 2 cups of chicken broth. Whisk in while pouring in the broth. Make sure there aren't any lumps.
• Let the gravy cook for about 2 minutes ( still on medium heat), then pour in 1 cup of milk into the pan.
• Let the creamy gravy cook for about 3 minutes, then start adding the chicken back into the pan, as well as the onions and garlic.
• Make sure all of the chicken is coated with the creamy gravy.
• Place a lid on the pan, then let the chicken cook for 30-35 minutes. Be sure to occasionally turn the chicken.
• Once done serve the chicken with rice or mashed potatoes.
• Enjoy!

BLACK FOLKS SOUL FOOD SOUTHERN SMOTHERED CHICKEN

Steps:

• Combine the chicken seasoning and the garlic & herb seasoning in a small bowl.
• Then rub the seasoning mixture onto the chicken pieces, and set the chicken aside.
• Place 1 cup of the divided flour, garlic powder, onion powder, paprika, and red pepper in a medium-size mixing bowl or 1-gallon resealable food storage bag.
• Shake (or mix) the sealed bag to combine the ingredients for a homemade floured poultry seasoning, and set the flour mixture aside.
• Pour the second cup of flour into a second resealable bag (or medium-sized mixing bowl) and set it aside.
• In another medium-sized bowl, whisk together the buttermilk and egg, and set that mixture aside too.
• The chicken will go through a 3-step process from here.
• First, place the chicken in the bag (or bowl) of seasoned flour and shake or toss to coat the chicken evenly.
• Second, shake off the excess flour and dip the chicken into the buttermilk mixture.
• Third, transfer the chicken to the last bag (or bowl) of flour and shake or toss until it's very well coated.
• Remove the chicken pieces from the bag (or bowl) and lightly brush or spray the chicken with peanut oil or vegetable oil.
• If using an air fryer with a basket, spray the basket with peanut oil or vegetable oil.
• Place the chicken into the air fryer, making sure it's skin-side up. It's okay if the chicken pieces touch; don't overcrowd them.
• Air fry at 360 degrees for a total of 20 minutes.
• Halfway through, after about 10 minutes have passed, flip the chicken over in the air fryer and return to cooking.
• Air fry at 360 degrees for the remaining 10 minutes or until the chicken is golden-brown and crisp all over.
• Keep the chicken in the air fryer on the 'warm' setting until the smothered chicken gravy is ready.
• Add all the ingredients: chicken broth, chicken gravy, whipping cream, flour, chicken bouillon, salt, and pepper in a large pot on low (I used my Instant Pot, with the lid off on the 'slow cook' setting).
• Whisk the ingredients to combine until the gravy mixture is lump-free and the bouillon dissolves.
• Allow the mixture to heat for 3-5 minutes before it's ready to serve with the chicken.
• Serve this Black folks' soul food smothered chicken recipe with the chicken and gravy in separate serving bowls for each dinner guest to combine on their plate. Or combine the chicken and gravy in one serving bowl.
• Optionally, garnish with fresh parsley or green onion and enjoy!

SUNNY'S EASY SMOTHERED CHICKEN

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes.
• Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley.

SMOTHERED CHICKEN

Steps:

• Clean chicken breasts and dry well. In a shallow baking dish, combine the flour, cayenne pepper, paprika, salt, and pepper. Dredge chicken breasts in flour mixture to coat. Shake off excess. In a large skillet heat 1/4-inch vegetable oil over medium heat. Add chicken and brown well, about 2 minutes on each side. Remove from pan and set aside. Pour excess oil from pan, leaving a thin layer. Add onions and garlic, saute, stirring occasionally, until translucent, about 3 to 5 minutes. In a bowl combine sour cream, chicken stock and green onions and mix well. Transfer chicken back to skillet, pour sour cream mixture over it. Bring to a simmer and cook, covered, until done, about 10 minutes.;

SMOTHERED CHICKEN SOUTHERN STYLE

Steps:

• Sprinkle chicken on both sides with saltand pepper.
• Fold wings underneath to secure them.
• Melt butter in a cast-iron skillet large.
• enough to hold the flattened chicken comfortably.
• Put chicken in,skin-side down, cover chicken firmly with a plate and put about 5 lbs of weight on top of the plate.
• Cook over low heat until skin is nicely browned, about 25 minutes.
• Turn chicken skin-side up, replace weight, cook about 15 more minutes.
• Remove chicken and pour off fat, reserving 2 Tbsp.
• Add flour to fat and whisk.
• Gradually add chicken broth and cook until thickened.
• Return chicken (skin-side up), add salt and pepper, replace plate and weight, and continue cooking over low heat about 30 minutes, or until chicken is exceptionally tender.
• Spoon the gravy over the chicken, cut into serving pieces, and serve with fluffy rice.

SMOTHERED SOUTHERN FRIED CHICKEN

Steps:

• Wash the chicken pieces and pat it dry with paper towel.
• Heat the oil to 365 degrees for frying the chicken. Salt and pepper the chicken.
• Mix the flour, salt, pepper and garlic powder together.
• When the oil is hot, roll the chicken pieces in the flour and place into the skillet. Cook 3 to 4 pieces at a time on both sides until golden brown and almost done. Drain the chicken on paper towel and place into a baking dish and set aside until the rest of the chicken is done.
• To prepare the gravy, on medium heat, preferably in the same skillet, & if necessary, spoon out some of the oil, leaving 8 tablespoons of the oil in the skillet. Stir in the flour and cook, stirring constantly, for about 2 to 3 minutes.
• Add the water and stir until boiling. Salt and pepper to taste. The gravy will be kind of thin, but it will thicken.
• Return the chicken to the skillet of gravy. Cover with a splatter screen and simmer for 30 to 45 minutes until gravy is thickened and the chicken is smothered and fork tender.

SOUL SMOTHERED CHICKEN

Steps:

• Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
• Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
• Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.