Friday, March 5, 2010

Smothered Chicken

Photo: thissoutherngirlsnest Recipe: Sandra Lee

• 3 1/2 pounds whole cut-up chicken, or boneless chicken breasts
• 2 (5-ounce) packets chicken fry coating
• 2 tablespoons salt-free chicken seasoning, divided
• Canola oil, for frying
• 2 (12-ounce) jars roasted chicken gravy
• 1 teaspoon crushed garlic


I prefer to use boneless breasts for this recipe, and you don't have to mess with the bones when eating.  It's just to messy for me!  If you choose to use a whole chicken....cut away excess skin and fat from chicken pieces. Rinse with cold water and set aside; do not pat dry.

In a shallow bowl, stir together fry coating and 1 tablespoon chicken seasoning. Dredge chicken pieces in coating mixture; set aside.

In a large straight-sided pan, heat 1/2-inch oil over medium-high heat. Oil is ready for frying when a drop of water splatters when dropped in.

I also prefer to bake the chicken due to high fat in oil and also if you choose to fry, fry the coated chicken until golden brown, about 8 minutes per side. Remove chicken from pan and drain oil.

In a medium bowl, stir together gravy, remaining chicken seasoning, and crushed garlic; set aside.

Return chicken to pan over medium heat. Cover with gravy. Bring to a boil. Reduce heat, cover and simmer for 10 to 20 minutes or until completely done.

Serve with mashed potatoes...YUMM-O

1 comment:

  1. This is a super fast meal to put together and so yummy! A family favorite