What cut of chicken works best for smothering?

Bone-in, skin-on chicken thighs or drumsticks are ideal for flavor and tenderness. You can also use boneless thighs or breasts with a shorter cook time.

Can I use boneless chicken?

Absolutely! Boneless chicken thighs work great. Just reduce the simmering time to 20–25 minutes to prevent drying out.

How do I thicken the gravy without flour?

Use cornstarch or arrowroot powder as an alternative thickener. Mix it with a bit of cold broth or water before whisking into the pan.

Is it better to cook covered or uncovered?

Always cook covered during the simmering step. This locks in moisture and helps the chicken cook evenly.

Can I make this in a slow cooker?

Yes! Brown the chicken and make the gravy on the stovetop, then transfer everything to a slow cooker and cook on low for 4–5 hours.

Southern Smothered Chicken – Best Fall-Off-The-Bone Recipe

Name: Southern Smothered Chicken
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Southern
Ingredients: 2 lbs chicken thighs and/or drumsticks; 1⅓ cups all-purpose flour; 1 tbsp onion powder; 2 tsp garlic powder; 1 tsp salt; 1 tsp black pepper; 1 tsp poultry seasoning; 1 tsp paprika; ⅔ cup vegetable oil (or bacon grease); 1 large onion, diced; 1 tsp chicken bouillon or 1 cube; 1 tsp salt; 1 tsp pepper; 1 tsp garlic powder; 2 cups chicken broth; 1 cup milk (or half-and-half); Chopped parsley for garnish (optional)

Southern Smothered Chicken

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Southern Smothered Chicken is a classic comfort food featuring seasoned bone-in chicken simmered in a rich, creamy Southern-style gravy. Perfect for family dinners, this dish is hearty, flavorful, and easy to customize.

Author: Catherine
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: Southern
Diet: Halal

Ingredients

2 lbs chicken thighs and/or drumsticks
1⅓ cups all-purpose flour
1 tbsp onion powder
2 tsp garlic powder
1 tsp salt
1 tsp black pepper
1 tsp poultry seasoning
1 tsp paprika
⅔ cup vegetable oil (or bacon grease)
1 large onion, diced
1 tsp chicken bouillon or 1 cube
1 tsp salt
1 tsp pepper
1 tsp garlic powder
2 cups chicken broth
1 cup milk (or half-and-half)
Chopped parsley for garnish (optional)

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Instructions

In a large bowl, whisk together flour, onion powder, garlic powder, salt, pepper, poultry seasoning, and paprika. Reserve 3 tablespoons of this seasoned flour for the gravy.
Coat each piece of chicken in the flour mixture until fully covered.
Heat oil in a deep skillet over medium heat. Fry the chicken until golden brown on both sides. Remove and set aside.
Add diced onion to the skillet and sauté for about 5 minutes until golden brown.
Stir in the reserved flour to form a roux. Cook for 1 minute while stirring.
Add bouillon, salt, pepper, garlic powder, and chicken broth. Whisk to remove lumps and simmer for 2–3 minutes.
Pour in the milk, whisking constantly. Bring the gravy to a boil and cook for another 2–3 minutes until thick.
Return the browned chicken to the skillet, cover with gravy, and cook covered on medium heat for 30 minutes, turning occasionally.
Garnish with chopped parsley and serve hot.

Notes

Use boneless chicken for quicker cooking.
Dairy-free? Substitute milk with almond, oat, or coconut milk.
Swap flour with gluten-free flour for a GF version.
Fry chicken in batches to avoid overcrowding the pan.
Store leftovers in the fridge for up to 3 days.
Freezes well for up to 3 months without bones.

Find it online: https://recipeshots.com/southern-smothered-chicken-recipe/