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.
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.
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.
Smothered Chicken Wings
- 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 or diced
- 1 tbsp garlic minced
- 1 1/2 tablespoon fresh parsley
- 1 tablespoon seasoning salt
- 3/4 cup flour
- 1/4 teaspoon black pepper
- 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 bowl and coat well with the flour mixture.
- 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 them from the pan.
- Remove all but 1 tablespoon of oil from the pan and add the onions, green peppers, and garlic and saute for 2 minutes on medium heat.
- Stir in the soup, milk, and parsley, and let cook on low heat for another 2-3 minutes. Remove 1 cup of the gravy mixture
- Put the chicken in the pan on top of the gravy and pour the rest of the gravy over the chicken and bake for 45 minutes.