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Southern-Style Smothered Chicken Wings

soul food smothered chicken wings

Southern smothered chicken or chicken and gravy was one of the first recipes I learned to make as a kid. This is a traditional Southern dish that’s both easy to make and delicious. The best way to eat and serve it is with white rice. mashed potatoes or noodles.

Our family ate this often because when I was young, the chicken was very cheap and this recipe could feed a large family for a few dollars. Back in the day, you could get a three-pound fryer for around a dollar and a bag of white rice for .39 and make a big pan of chicken and gravy. The next morning we’d take the leftover gravy and eat it with biscuits.

What is smothered fried chicken?

Smothered fried chicken is a Southern or soul food dish that takes fried chicken and smother (cover) it with gravy. The chicken and gravy are then baked or cooked on top of the stove until tender.

chicken and gravy smothered southern-style

You can make homemade gravy from pan drippings, but the best-smothered chicken is covered and baked with cream of mushroom or cream of celery soup.

What goes with smothered chicken?

You can’t go wrong with white rice, mashed potatoes, or egg noodles. Just about any pasta will work, including the spaghetti. Seasoned green beans or Brussel sprouts make a terrific veggie side.

smothered chicken and noodles

How to make smothered chicken and gravy

This is as easy as making your best-fried chicken recipe and pouring gravy over it. You don’t have to cook the chicken until done, because it’s going to finish cooking in the gravy. The idea is to brown the chicken skin so it’ll have some texture.

Boiled chicken skin isn’t very desirable. After the chicken has browned, remove it from the skillet and add your veggies and saute. Add the cream soup to the pan and then put the chicken back in the pan to cook.

chicken and gravy smothered southern-style

Smothered Chicken Wings

This recipe is a traditional Southern-style smothered chicken recipe using wings.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course


  • 6-8 whole chicken wings
  • 1 can cream of celery soup
  • 1 can milk 10.5 oz
  • 1/2 medium onion, chopped
  • 1/2 cup green pepper, chopped
  • 1 tbsp garlic, minced
  • 1 1/2 tablespoon fresh parsley, chopped
  • 1 tablespoon seasoning salt
  • 1/4 teaspoon black pepper
  • 1 cup flour
  • 1/2 cup oil for frying


  • Preheat an oven to 375 degrees
  • Mix in a large bowl the flour, seasoning salt and black pepper. Put the chicken wings in the seasoned flour and coat well.
  • Put the oil in a cast iron skillet or heavy pan and heat to medium-high. Brown the chicken wings on each side and remove from the pan. Turn the heat down to a medium-low
  • Remove all but 1 tablespoon of oil from the pan and add the onions, green peppers and garlic and saute for 2 minutes.
  • Stir in the soup, milk and parsley and cook on low heat for another 2-3 minutes.
  • Put the chicken wings in a baking pan and pour the gravy over the chicken. Cover and bake for 45 minutes. Remove from the oven and baste the chicken. Put back in the oven uncovered for 15 minutes.


Serve over egg noodles, white rice, or mashed potatoes. You can also use other cuts of chicken. I like legs and thighs because dark meat chicken has more flavor.

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