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Smothered Chicken

by on October 2, 2013

Here’s one of those recipes that’s super easy and it’s just one more way to cook that gospel bird. šŸ™‚

IMG_07354 chicken breasts

seasoned salt, pepper, garlic and onion powder

flour for dregging

Oil for frying

2 cups cooked rice

1/4 cup flour

1/4 cup butter

1 small onion sliced

1/4 green bell pepper sliced thin then cut in half

2 to 3 cups chicken broth


Season Chicken with seasoning, set aside while oil heats. I use a deep fryer. If a deep fryer is unavailable a dutch oven or heavy skillet will do in a pinch. Heat oil to 350 degrees.

Coat chicken with flour and place in oil. Cook until golden brown or thermometer reads 10 degrees and juices run clear. Once done drain on paper towel set aside.

While chicken is frying melt butter in a medium saucepan. Add onions and cook until soft. Add bell pepper also until soft. Add flour, then slowly add Chicken broth, stirring constantly.

Adjust seasoning on gravy. Add chicken. Serve over rice or as my sister suggested, garlic mashed potatoes.


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  1. I should not see such good food this late at night. Yum, šŸ™‚ looks so good!!!

  2. belindaegreen permalink

    Smothered Fried Chicken, one of my weaknesses. Growing up in the south this was a staple meal. I kinda miss preparing this. You reminded me. Guess what’s for dinner tomorrow? šŸ˜€

    Thanks for sharing!

    Belinda G

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