Do you bake chicken thighs covered or uncovered?

Don't Cover the Chicken . When baking chicken thighs with the skin on, you're trying to achieve crispy chicken thighs in the oven. Therefore, leaving them uncovered ensures a crispy skin that turns perfectly golden.

What is the ratio of flour to cornstarch when frying chicken?

If you already have a favorite fried chicken recipe, try replacing a quarter of the flour with cornstarch. For example, instead of 2 cups of all-purpose flour use 1 1/2 cups of flour and 1/2 cup of cornstarch . If you are looking for a good recipe, we highly recommend this one.

How to brown chicken in a pan?

Start with a hot pan over mediumhigh heat and a small amount of cooking oil. Season the chicken and add it to the pan. Let the meat sear for several minutes on one side before flipping . A chicken cutlet is ready to flip when it releases easily from the pan and has a nice, golden-brown sear.

Why is it called smothered chicken?

Smothered—or choked—chicken is made using the age-old technique of slow cooking. The latter name comes from the actual act of wringing a bird's neck and the former from smothering the bird slowly in a heavy-bottomed pot with onions, celery, and bell pepper .

What does Chick Fil A put in their chicken?

INGREDIENTS: Chicken, cornstarch, enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), salt, dehydrated garlic, dehydrated onion, mustard powder, ground black pepper, smoked paprika, cultured nonfat milk, cornstarch, salt, Vitamin A palmitate, Vitamin D3, apple cider ...

What is smothered meat?

Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana . The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, and can be regarded as a form of stove-top braising.

What is the meaning of smothered meat?

Smothering is a Cajun, Creole, and soul food cooking technique of forming a light crust on a tough cut of meat and then slowly simmering it in a flavorful broth until it's tender .

What is shredded chicken made of?

Ingredients. Our go-to ingredients for making shredded chicken at home are onion, garlic, a bay leaf, cumin, salt, and pepper . We love using chicken thighs since they are more tender than chicken breasts, but there is no reason why chicken breasts or a combination of both breast and thighs would not work.

What is melted chicken fat called?

The fat, known as schmaltz, is, in its most basic form, just that: rendered poultry fat . Often, though, onions are also added to the rendering process for flavor, then strained out along with the gribenes (crispy poultry fat cracklin's) before use.

Easy Creamy Smothered Chicken and Gravy Recipe (2024)

By: Author Lola Osinkolu

Posted on Published: Nov 26, 2020- Last updated: Sep 28, 2022

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Smothered Chicken and Gravy—Tender, juicy chicken covered in a delicious creamy gravy. If you need a delicious chicken recipe with a southern flare, this is just what you are looking for.

Smothered Chicken and Gravy

This super flavorful smothered chicken is filled with plenty of gravy to serve withmashed potatoes, rice, pasta, southern cornbread, or crusty bread.

I love comfort foods, and it always seems like a real occasion when I eat them because they are not everyday items, and smothered chicken is one of such. Some other favorites areCollard greens,Jambalaya,Jambalaya Pasta,Shrimp and Grits,and a couple more.

Easy Creamy Smothered Chicken and Gravy Recipe (2)

Delicious one-pan dinner

This is a delicious one-pan dinner with big and bold flavors. Super tender and juicy, very simple yet very flavorful. It tastes as great as it looks. Our entire family always enjoys this delicious meal, even the pickiest eater of us all.

It’s such an easy and inexpensive and flavorful recipe that almost melts in your mouth.

Don’t worry about the quantity of onions in the gravy. They add to the flavor of the dish, and they will all dissolve.

Check20+ Chicken Dinner Recipes and30 Air fryer chicken dinner recipes for more recipes to enjoy with your family and friends.

Easy Creamy Smothered Chicken and Gravy Recipe (3)

Smothered Baked Chicken

These smothered chicken thighs can either be baked in the oven or cooked on the stovetop and I have explained how to do it in both ways.

To bake: Simply place the prepare the recipe in an oven-safe pan, cover with an oven-safe lid or foil and place it in a 425F preheated oven for one hour. Sometimes, I like to bake it uncovered for the final five minutes in order to brown the chicken skin a bit more. this is totally optional.

What is Smothered Chicken

Simply put, smothered chicken is a dish made with semi fried Chicken steeped in a delicious gravy.

How to make Smothered Chicken thighs

Season the flour and dredge the chicken – I like to season the chicken first with salt and pepper before dredging it. It adds a bit more flavor.
Brown the chicken-Doing this will seal in the juices, which will in turn add more flavor to the chicken and make the chicken tender than a rubbery piece of chicken.
Sauté the onion and garlic – This is the time to add extra veggies in addition to the onions. Though optional, but if you choose, veggies like celery, bell peppers works well.
Cook the chicken – Bake or cook on the stovetop. It’s delicious either way!

Easy Creamy Smothered Chicken and Gravy Recipe (4)

How long to make Smothered Chicken and Gravy?

This recipe takes around 1 hour and 15 minutes to complete.

Can you freeze Smothered Chicken and Gravy?

Yes! It can be kept frozen for up to one month. Be sure to thaw before reheating on the stove on a lower temperature.

How long does Smothered Chicken and Gravy last in the fridge?

Smothered Chicken and Gravy can keep for about five days in the fridge.

What to serve with Smothered Chicken and Gravy

This dish is best served over rice or mashed potatoes with a vegetable on the side! Serving with bread also gives the opportunity to get off the leftover gravy on the plate.

Easy Creamy Smothered Chicken and Gravy Recipe (5)

Flavor Variations:

I used smoked paprika for a bit of smoky taste but regular paprika will do just fine.
Cook the chicken with the skin on if preferred, and use whatever part of the chicken you desire
If desired, add sliced bell peppers, mushrooms or celery.

Notes:

Be sure to taste the gravy before adding the chicken. Feel free to add more seasoning and spices if there is a need to.
I made this recipe with skin-on bone-in chicken. However, if you want to reduce the fat content, feel free to use chicken breasts.

Check out some of our other favorite recipes:

Smothered Turkey Wings – Oven Baked
Foolproof Homemade Gravy Without Drippings
Southern Collard Greens with Smoked Turkey Legs
Honey Garlic Chicken Thighs | Delicious Easy Dinner

Creamy Smothered Chicken and Gravy Recipe

Tender, juicy chicken covered in a delicious creamy gravy. If you need a delicious chicken recipe with a southern flare, this is just what you are looking for.

4.63 from 16 votes

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Ingredients

6 to 8 pieces chicken thighs bone-in chicken thighs
1/2 cup oil for frying

For the seasoned flour:

1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt or to taste
1 teaspoon black pepper or to taste
1/4 teaspoon cayenne pepper or to taste

For the gravy

1 large onion sliced
2 cloves garlic minced
1 bay leaf
1 teaspoon thyme
2 tablespoons unsalted butter
2-1/2 cups chicken broth
1/2 cup milk or half and half
salt and pepper to taste
2 tablespoons seasoned flour

US Customary – Metric

Instructions

Combine the flour, onion powder, garlic powder, paprika, cayenne salt, and black pepper in a medium bowl. Take three tablespoons from the flour mixture and set aside.
Wash the chicken and pat dry, then dredge in the flour-spice mixture. Shake off excess flour and set it aside.
Heat the oil in a large pan over medium to high heat. Add the chicken and sear until brown—about 4 minutes on each side. Remove to a plate. Remove excess oil from the pan and leave about 3 tablespoons.
Add the sliced onion and cook, stirring occasionally, until golden brown—about 5 minutes. Add the garlic, bay leaf, thyme, and butter. Cook until fragrant, about 30 seconds.
Add the reserved three tablespoons of seasoned flour into the onion and stir on medium heat until all the onions are covered with the flour. Cook for about 3 minutes.
Add the chicken stock and continue to stir and cook for about 30 seconds. Make sure not to overcook to maintain the golden brown color.
Pour the stock slowly while whisking to prevent lumps. Stir in the milk and season with salt and pepper. Continue to cook on medium heat until the mixture comes to a boil.
Add the fried chicken to the gravy. Be sure the gravy covers the chicken. Cover it up and bake at 425°F preheated oven undisturbed for one hour. Or cook on the stovetop, stirring occasionally, for 25 to 30 minutes or until the chicken is completely done, and the gravy is thickened.
Adjust the seasoning if necessary, remove from heat, discard the bay leaf and serve over white rice or mashed potatoes.

Nutrition

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