Fried Smothered Chicken with Gravy and White Rice Recipe

Ingredients:

For the Fried Chicken:

• 6 pieces of chicken (thighs, drumsticks, or breasts)

• 2 cups buttermilk

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• 1 teaspoon cayenne pepper (optional)

• 2 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon black pepper

• Oil for frying (vegetable, canola, or peanut oil)

For the Gravy:

• 2 tablespoons chicken drippings (from frying)

• 3 tablespoons all-purpose flour

• 2 cups chicken broth

• 1/2 cup milk

• Salt and pepper to taste

For the White Rice:

• 2 cups long-grain white rice

• 4 cups water

• 1 teaspoon salt

• 1 tablespoon butter (optional)

Instructions:

Step 1: Marinate the Chicken

1. In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, and cayenne pepper.

2. Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 2 hours or overnight.

Step 2: Coat and Fry the Chicken

1. In a shallow dish, mix flour, salt, and black pepper.

2. Remove chicken from the marinade, letting the excess buttermilk drip off, then dredge each piece in the flour mixture.

3. Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the chicken in batches for 10-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F/74°C).

4. Set the chicken on a wire rack to drain and save 2 tablespoons of drippings for the gravy.

Step 3: Make the Gravy

1. In a skillet, heat the reserved chicken drippings over medium heat.

2. Add the flour and whisk continuously for 2-3 minutes to create a roux.

3. Gradually pour in chicken broth and milk while whisking to avoid lumps. Bring to a simmer and cook until the gravy thickens (about 5 minutes).

4. Season with salt and pepper to taste. Keep warm.

Step 4: Cook the White Rice

1. Rinse the rice under cold water until the water runs clear.

2. In a medium pot, bring 4 cups of water to a boil. Add salt and butter if desired.

3. Stir in the rice, reduce heat to low, and cover with a tight-fitting lid.

4. Simmer for 18-20 minutes or until the rice is tender and all the water is absorbed. Fluff with a fork before serving.

Step 5: Smother the Chicken

1. Place the fried chicken pieces in a large pan or casserole dish.

2. Pour the warm gravy over the chicken, ensuring each piece is generously coated.

3. Cover the dish and let it simmer on low heat for 5 minutes to allow the flavors to meld.

Step 6: Serve

• Serve the smothered chicken over a bed of fluffy white rice. Add steamed vegetables or a side of cornbread for a complete meal.