Does anybody have any recipes for smothered fried chicken?

Question

I am looking for some recipes on how to make smothered chicken can anybody help me?

Answer 1

here in NC smothere chicken is nothing but friend chicken in gravy....so here goes

rinse chicken

soak you rchicken in salted water over night or all day

rinse chicken

put pil in frying pan....I like to use canola, or peanut oil. set temp to med heat.

put four in zip lock bag....add salt and pepper, drop pieces fo chicken in and shake to coat....shake excess and place slowly in hot oil...cook til done or juices run clear.

line a serving dish with paper towels and when chicken is done place on platter to drain and help soak up excess oil.

Gravy.....save enough of the oil to cover the bottom of the pan....and keep those little crispies that have come off the chicken......make sure the oil is hot on med heat to med high....this works best in a seasoned cast iron skillet....anyway, add flour, enough that the mixture is rather think...but not too thick...stay with you frying pan.....you have to mix up the flour.....it will beging to get brown.....allow it to get a little darker than the color of carmel.....now add HOT water a little at a time. the mixture should boil and get thick, but you do not want it to thick....when the misture stops swelling like a biscuit....then you are pretty good.....just let it sit there an simmer to see waht the consistancy is going to be ..... it is easier to add water without hte chiken than with.
once you get your consistancy.....add your chicken.....now turn down th eheat to low.....and allow to simmer. oh yeah....add salt and pepper to your gravy.

This gravy ..... we use it for beef stew, pork chops and gravey, salisbuy steak, cubed steak and gravy, etc. usually for my beef dishes.....I add onions.....you may want to put you onions in water and pre cook in microwave, and use the water with the onions...jsut put onions in first....then add water.....if you ever put too much water in teh gravy...you basically cant fix it.......as always making gravy is a trial and error thing......just keep doing it and you will get it to where you like it.

Answer 2

Smothered Fried Chicken

Ingredients:
2 1/2-3 lbs fryer, cut up
1 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
oil or shortening (for deep frying)
Gravy
5 tablespoons flour
4 tablespoons of the oil, the chicken was fried in
4 cups water
salt and pepper

For Chicken: Wash the chicken and pat it dry.
Heat the shorting or oil to 365°F for frying chicken.
Salt and pepper the chicken.
Mix the flour, salt, pepper, and garlic powder together.
After the oil is at the right tempura, roll the chicken in the flour and place in the skillet.
Cook 3 to 4 pieces at a time until golden brown and almost done.
Drain the chicken and place in a baking dish; set aside.
Preheat the oven to 350°F.
Prepare gravy: On medium heat, heat the 4 tablespoons oil; stir in the flour and cook, stirring constantly, for 2 to 3 minutes.
Add the water and stir until boiling. Salt and pepper to taste.
Gravy will be kind of thin, but will thicken as it cooks in the oven.
Pour gravy over the chicken; turn the chicken to coat completely.
Cover and cook for 30 to 45 minutes until smothered and fork-tender.