Smothered Southern Fried Chicken

“This is a wonderful recipe from the "Old South" that I got from an old woman in Alabama many years ago.”
1hr 10mins

Ingredients Nutrition

  • 2 12-3 lbs fryer (cut up)
  • 1 cup flour
  • 12 teaspoon salt
  • 12 teaspoon pepper
  • 12 teaspoon garlic powder
  • cooking oil (at least 6-8 tablespoons for frying)
  • 8 tablespoons flour
  • 8 tablespoons oil, the oil the chicken was fried in
  • 6 -8 cups water (or a little more)
  • salt and pepper


  1. Wash the chicken pieces and pat it dry with paper towel.
  2. Heat the oil to 365 degrees for frying the chicken. Salt and pepper the chicken.
  3. Mix the flour, salt, pepper and garlic powder together.
  4. When the oil is hot, roll the chicken pieces in the flour and place into the skillet. Cook 3 to 4 pieces at a time on both sides until golden brown and almost done. Drain the chicken on paper towel and place into a baking dish and set aside until the rest of the chicken is done.
  5. To prepare the gravy, on medium heat, preferably in the same skillet, & if necessary, spoon out some of the oil, leaving 8 tablespoons of the oil in the skillet. Stir in the flour and cook, stirring constantly, for about 2 to 3 minutes.
  6. Add the water and stir until boiling. Salt and pepper to taste. The gravy will be kind of thin, but it will thicken.
  7. Return the chicken to the skillet of gravy. Cover with a splatter screen and simmer for 30 to 45 minutes until gravy is thickened and the chicken is smothered and fork tender.

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