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- 4 bone-in, skin-on chicken thighs - 1 cup buttermilk (for soaking) - 1 cup all-purpose flour (for coating) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and black pepper, to taste - 2 tablespoons olive oil - 2 tablespoons unsalted butter - 1 medium onion, thinly sliced - 3 cloves garlic, minced - 1 bell pepper (your choice of color), sliced into strips - 2 cups chicken broth - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - Fresh parsley, chopped (for garnish) Buttermilk adds tang and makes the chicken juicy. Soaking in it helps break down proteins, leading to tender meat. The flour coating creates a crunchy crust. Garlic powder and onion powder give a nice depth of flavor. Smoked paprika adds a warm, smoky taste. Onion and bell pepper provide sweetness and texture. Chicken broth forms the base of the sauce, while Worcestershire sauce adds a savory boost. Dried thyme brings in earthy notes. Fresh parsley adds brightness and color. If you can't find buttermilk, mix regular milk with vinegar or lemon juice. For a gluten-free option, use almond flour or a gluten-free blend. You can swap chicken thighs for drumsticks or breasts, but adjust cooking time. If you don’t have smoked paprika, regular paprika works too, though it lacks the smoky flavor. For a dairy-free version, use oil instead of butter. You can replace chicken broth with vegetable broth for a lighter taste. {{ingredient_image_2}} Start by tenderizing the chicken. Place the bone-in, skin-on chicken thighs in a bowl. Pour in the buttermilk. This soaking helps make the chicken juicy and tender. Let the chicken soak for at least one hour. For the best taste, soak it overnight in the fridge. Next, prepare to sear the chicken. In a shallow dish, mix the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. This coating adds flavor and crunch. Remove the chicken from the buttermilk, letting the extra drip off. Coat each thigh in the flour mix. Shake off any excess flour. Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken skin-side down. Cook for 5-7 minutes until golden and crispy. Flip the chicken and cook the other side for another 5-7 minutes. Once done, set the chicken aside on a plate. Now, let’s create the sauce. In the same skillet, add sliced onions and bell pepper. Sauté for about 5 minutes until soft and caramelized. Add minced garlic and cook for one more minute. Pour in chicken broth and Worcestershire sauce, stirring to mix well. Scrape up any brown bits from the pan to add flavor. Place the chicken back in the skillet, skin-side up. Lower the heat to a gentle simmer, cover the skillet, and let it cook for 30 minutes. This allows the chicken to soak up all the rich flavors. After 30 minutes, remove the chicken and let it rest. Increase the heat to medium-high to thicken the sauce for 5 minutes. Now, you’re ready to serve! To get that perfect crispy skin, start with bone-in, skin-on chicken thighs. Soak them in buttermilk for at least one hour. This helps the skin stick to the meat. After soaking, coat them in a seasoned flour mix. This adds flavor and crunch. When you sear the chicken, use medium-high heat. Let it cook without moving for 5 to 7 minutes. This helps the skin get golden and crispy. Flip the chicken and repeat on the other side. Tender chicken is key for this dish. Soaking the chicken in buttermilk is great. It breaks down proteins and makes the chicken juicy. For best results, try to marinate overnight. The longer it sits, the more flavor it absorbs. You can also use a meat mallet to gently pound the chicken. This helps to further tenderize the meat before cooking. For a thick and flavorful sauce, start by sautéing the onions and bell peppers. This adds a nice base flavor. After adding the chicken broth, scrape the bits from the skillet. This boosts the taste of your sauce. If you want it thicker, simmer it longer after cooking the chicken. You can also mix in a bit of cornstarch with water to thicken it quickly. Adjust seasoning with salt and pepper for the best flavor. Pro Tips Marinate for Maximum Flavor: Soaking the chicken in buttermilk not only tenderizes the meat but also infuses it with moisture and flavor. For the best results, let it marinate overnight. Perfectly Crispy Skin: Ensure the skillet is hot enough before adding the chicken. This will help achieve that golden, crispy skin that makes this dish irresistible. Enhance the Sauce: Scrape up the fond from the skillet when adding the broth. These browned bits add depth and richness to the sauce, elevating the overall flavor. Serve with Sides: Pair this dish with fluffy rice or creamy mashed potatoes to soak up the delicious sauce. A side of sautéed greens adds a nice color contrast and balances the meal. {{image_4}} You can change the flavor of your Southern smothered chicken by using different seasonings. Try adding cayenne pepper for heat. A bit of Italian seasoning adds a nice twist. Instead of smoked paprika, use regular paprika for a milder taste. If you like herbs, try adding rosemary or oregano. Each choice gives a new flavor that keeps the dish exciting. Southern smothered chicken shines when served with creamy mashed potatoes. The sauce pools beautifully on the potatoes. You can also serve it over fluffy rice, which soaks up the sauce. Add a side of green beans or collard greens for freshness. A crisp salad with a tangy vinaigrette balances the rich flavors. Don’t forget some warm, buttery biscuits to round out the meal! While chicken is the star, you can switch it up with other proteins. Try using bone-in pork chops for a different taste. Bone-in turkey thighs work well too and are just as tasty. If you prefer a lighter option, use skin-on fish like salmon or trout. Adjust the cooking time to keep everything tender and juicy. This way, you can enjoy Southern smothered flavors in many ways! To store leftover Southern smothered chicken, let it cool first. Place it in an airtight container. You can keep it in the fridge for up to 3 days. Make sure to cover it well. This keeps the chicken juicy and flavorful. If you want to keep it longer, consider freezing it. When you are ready to enjoy your leftovers, use gentle heat. The best way to reheat is on the stove. Place the chicken in a skillet with a splash of broth or water. Cover it and heat on low. This helps keep the chicken moist. Stir occasionally to heat evenly. You can also use a microwave, but be careful not to overheat. To freeze Southern smothered chicken, first cool it completely. Then, wrap each piece tightly in plastic wrap. Place the wrapped chicken in a freezer-safe bag or container. This helps prevent freezer burn. You can freeze it for up to 3 months. When ready to eat, let it thaw overnight in the fridge before reheating. Enjoy the rich flavors just like when it was fresh! You should marinate the chicken for at least one hour in buttermilk. This helps make the chicken tender and juicy. For the best results, I recommend marinating it overnight. This gives the chicken more time to soak up the flavors. Yes, you can use boneless chicken if you prefer. Boneless chicken cooks faster than bone-in thighs. If using boneless, reduce the cooking time by about 10 minutes. Keep an eye on the chicken to avoid overcooking. Southern Smothered Chicken pairs well with many sides. Here are some great options: - Fluffy white rice - Creamy mashed potatoes - Collard greens or kale - Cornbread or biscuits - Green beans or asparagus These sides complement the rich flavors of the dish and make for a hearty meal. Enjoy mixing and matching to find your favorite combination! This blog post covered the key ingredients and steps for making delicious Southern Smothered Chicken. You learned how to prepare and cook the chicken, create a tasty sauce, and enhance flavor with tips and tricks. I shared ideas for variations and storage methods to keep your dish fresh. With these insights, you can impress family and friends with your cooking. Enjoy experimenting and don’t hesitate to make this recipe your own!

Southern Smothered Chicken Delight

A flavorful dish featuring tender chicken thighs smothered in a rich sauce with sautéed vegetables.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Southern
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • to taste salt and black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 piece bell pepper, sliced into strips
  • 2 cups chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large mixing bowl, soak the chicken thighs in buttermilk for at least 1 hour. For optimal tenderness, refrigerate and marinate overnight.
  • In a shallow dish, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper until well mixed.
  • Carefully remove the chicken from the buttermilk, allowing any excess to drip off. Coat each thigh in the seasoned flour mixture, ensuring an even layer.
  • Heat the olive oil and butter in a large skillet over medium-high heat. Once hot, place the chicken thighs in the skillet, skin-side down. Cook for about 5-7 minutes, or until the skin is golden and crispy. Flip and cook the other side for an additional 5-7 minutes. Transfer the chicken to a plate and set aside.
  • In the same skillet, add the sliced onion and bell pepper. Sauté for approximately 5 minutes until they soften. Add the minced garlic and sauté for another minute until fragrant.
  • Pour in the chicken broth and Worcestershire sauce, stirring to combine. Scrape any flavorful brown bits from the bottom of the skillet.
  • Return the chicken thighs to the skillet, ensuring they are placed skin-side up. Lower the heat to a gentle simmer, cover, and let the dish simmer for about 30 minutes.
  • After 30 minutes, carefully remove the chicken from the skillet and let it rest for a few minutes. Increase the heat to medium-high to reduce the sauce slightly for about 5 minutes if desired.
  • Plate the chicken on a bed of rice or mashed potatoes, then ladle the sauce over the top. Garnish with chopped fresh parsley.

Notes

Serve on a rustic wooden board or elegant white plate, pairing it with a side of greens for color contrast.
Keyword chicken, comfort food, southern