Smothered Fried Chicken

  • Yield 4-8 servings


For Provencal Herb Roasted Potatoes
3 tablespoons of olive oil
3 pounds of red potatoes, washed and chopped into cubes
2 tablespoons of butter
2 tablespoons of Herbes de Provence
1 teaspoon of garlic powder
1 teaspoon of onion powder
2 teaspoons of salt
1 teaspoon of pepper
For Smothered Lemon Fried Chicken
4 -- boneless skinless chicken breasts, 6 ounce each
1 -- bottle of Texas Pete Hot Sauce
1/2 cup of olive oil
2 medium onions, sliced
1 tablespoon onion powder
1 tablespoon garlic powder
2 -- lemons, 1 juiced & zested, 1 sliced for garnish
1 1/2 teaspoons salt
1 teaspoon black pepper
2 1/2 teaspoons herbes de province
2 packages Chicken Gravy Mix (0.87 ounce can be found in spice aisle, or any gravy mix pack flavor)
1 cup of chicken broth, low sodium or sodium free
1/2 cup of apple juice
1/2 cup of water


Preheat oven to 375 degrees. Take a baking sheet and line it with heavy-duty aluminum foil. Spread some of your olive oil on the heavy-duty aluminum foil. In a large bowl add your olive oil, cubed potatoes, butter, herbes de province, garlic powder, onion powder, salt and pepper, and mix the ingredients thoroughly with your hands. After potatoes are coated evenly place on baking sheet and bake in the oven for 40 minutes. Stirring potatoes at the 20-minute mark.

Place your chicken in the hot sauce and let marinate for 6 minutes. While your chicken is marinating, coat a frying pan with some olive oil and add your sliced onions. Saute your onions. When the onions have sauteed for six minutes remove from pan. After chicken has marinated in hot sauce put your flour in a Ziploc bag and add your onion powder, garlic powder, lemon zest, salt, pepper, and herbes de provence. Add your chicken to the Ziploc bag and shake to coat the chicken in the flour mixture. Shake of the excess flour. Coat your frying pan with oil and fry your chicken in the pan for about 5 minutes on each side until the chicken has browned. Remove the chicken from the pan after chicken has browned on each side Add your chicken gravy mix packages to the pan drippings. The dry mix should dissolve all of the fat and drippings in the pan now whisk in your broth, apple juice and water. After mixture has cooked for 2 minutes put your chicken back in the pan and then add your onions on top of the chicken, cover the pan and simmer for an additional 20 minutes.

After chicken has cooked completely through, remove your chicken from the pan and then place the chicken on a serving platter. Coat the chicken with your gravy; place your potatoes next to the chicken. Garnish with lemon slices before serving. Serves 4-8.



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