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SMOTHERED FRIED CHICKEN OVER WHITE RICE: A COMFORTING SOUTHERN CLASSIC
- Cooked white rice
Instructions:
1. Marinate the Chicken:
- Place the chicken thighs in a bowl and pour buttermilk over them, ensuring they are fully coated.
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- Cover the bowl and refrigerate for at least 1 hour or overnight for optimal flavor and tenderness.
2. Prepare the Coating:
- In a shallow dish, combine the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper.
- Mix the dry ingredients well to create the coating mixture.
3. Coat and Fry the Chicken:
- Remove the marinated chicken thighs from the buttermilk and let any excess drip off.
- Coat each chicken thigh with the seasoned flour mixture, pressing the flour onto the chicken to ensure even coating.
- Heat vegetable oil in a skillet or frying pan to 350°F (175°C).
- Carefully place the coated chicken thighs in the hot oil and fry for about 12-15 minutes per side or until they are golden brown and fully cooked.
- Remove the fried chicken and place it on a paper towel-lined plate to drain excess oil.
4. Make the Smothered Gravy:
- In a separate skillet, melt the unsalted butter over medium heat.
- Add the finely chopped onion and green bell pepper. Sauté until they become soft and translucent.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir continuously to create a roux. Cook for a few minutes until it turns golden brown.
5. Add Liquid and Seasoning:
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)
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