Description
A comforting Southern classic of crispy chicken thighs and drumsticks smothered in a rich, creamy onion gravy. Perfectly paired with mashed potatoes or rice.
Ingredients
- For the Chicken:
- 2 pounds chicken thighs and/or drumsticks (about 5 pieces)
- 1 ⅓ cups all-purpose flour
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon poultry seasoning
- 1 teaspoon paprika
- For the Gravy:
- ⅔ cup vegetable oil
- 1 large onion, diced
- 1 teaspoon chicken bouillon (or 1 bouillon cube)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 cups chicken broth
- 1 cup whole milk
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the Seasoned Flour: In a large mixing bowl, whisk together the flour, onion powder, garlic powder, salt, pepper, poultry seasoning, and paprika. Remove 3 tablespoons of the seasoned flour and set it aside for later.
- Dredge the Chicken: Completely coat each piece of chicken in the seasoned flour mixture.
- Fry the Chicken: Heat the vegetable oil in a large, deep skillet (preferably cast iron) over medium heat. Add the coated chicken pieces, ensuring not to overcrowd the pan (cook in batches if necessary). Fry the chicken until it’s golden brown on all sides. Once browned, transfer the chicken to a wire rack set over a baking sheet, leaving the oil in the pan.
- Prepare the Gravy: Add the diced onion to the pan and cook until golden, about 5 minutes. Whisk the reserved 3 tablespoons of seasoned flour into the oil, then stir in the chicken bouillon, salt, pepper, garlic powder, and chicken broth. Cook for 2 to 3 minutes, whisking frequently to avoid lumps (aside from the onions).
- Add the Milk: Whisk in the milk, ensuring the mixture remains smooth. Bring the gravy to a boil and cook for an additional 2 to 3 minutes, stirring constantly.
- Simmer the Chicken: Return the chicken to the pan, ensuring it’s coated in the gravy. Cover the pan and let it simmer over medium heat for 30 minutes, turning the chicken occasionally. Cook until the chicken reaches an internal temperature of 165°F.
- Serve: Garnish with fresh parsley, if desired. Serve the smothered chicken over mashed potatoes, rice, or with your favorite side dish.
Notes
- If you prefer a thicker gravy, you can simmer it a bit longer after adding the milk to reduce the liquid.
- For a more decadent flavor, you can substitute half-and-half or heavy cream in place of the whole milk.
- For a spicier variation, add a pinch of cayenne pepper to the seasoned flour mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 404
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 125mg
