Regina Hall’s Smothered Fried Chicken
Regina Hall – Smothered Fried Chicken
- 2 cups vegetable oil
- 3 1/2 lbs of chicken (I used skin on, bone in, chicken breast halves).
- 2 C. buttermilk
- 1/4 C. franks hot sauce
- 2 C. all-purpose flour
- 1 tsp paprika
- 1 tsp Lawry’s original seasoning
- 1 tsp adobo seasoning with pepper
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 4 tablespoons oil and drippings from fried chicken
- 5 tablespoons flour
- 3 1/2 cups chicken broth
- 1 tablespoon celery, minced
- 1 tablespoon onion, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon favorite Cajun seasoning
- 1 tablespoon parsley
A deep cast iron frying pan or large Dutch oven
Mix buttermilk and hot sauce together in a large freezer bag or a glass baking dish.
Add chicken, refrigerate and marinate overnight (at least a couple hours).
Using another large freezer bag, combine the 8 breading ingredients. Shake bag to mix thoroughly.
One at a time, remove a piece of chicken from buttermilk, shake off excess and drop in breading bag. Shake to cover chicken. Remove from bag, shake off excess and set aside. Repeat with remaining chicken.
If you have time, place chicken in refrigerator for an hour or so. Not necessary, but the breading sticks a little better if it gets a chance to marry with the buttermilk on the chicken.
Heat oil to 350F (medium high heat)
Carefully place 2 breasts in hot oil. Do not crowd pieces. If you are frying wings or drumsticks, you can add more pieces.
When you add the chicken, the oil temperature will go down. You may have to adjust the heat up and down accordingly. You should be using an oil thermometer to keep track.
Keep oil temperature between 325 and 350F (too cold/soggy, too hot cooks the breading to quickly)
Turn pieces after 6 minutes. White meat pieces will takes about 12 minutes. Dark meat pieces take a few minutes longer.
When chicken is a beautiful, golden color, remove from oil and place on a cooling rack set over paper towels or newspaper.
Repeat above process until all chicken is fried.
To Make Gravy:
Remove all but 4 tablespoons of oil from fry pan.
Over medium high heat, slowly whisk in 5 tablespoons of flour. Add celery and onions and continue stirring and cooking for 4 minutes. Slowly whisk in chicken broth (can also use water). Add salt and pepper
Bring to boil to thicken. Continue cooking to desired consistency. If it is too thick, add water. Reduce to simmer. Return chicken to pot. Baste chicken with gravy. Sprinkle with parsley. Cover and simmer 20-30 minutes.
Serve with mashed potatoes or rice.
Cedric the Entertainer’s Jalapeno Cornbread
- 2 boxes Jiffy Cornbread Mix
- 2 c. cheddar shredded
- 2 c. sour cream
- 1 8 oz can creamed corn
- 1/2 medium onion minced
- 2/3 c. vegetable oil
- 4 eggs beaten
- 1/4 cup canned jalapenos, drained, seeded and chopped
Preheat oven 350 F.
Mix all of the ingredients in a large bowl and let sit for five minutes.
Grease a 9×13 baking dish (pan) or muffin tins
Pour mix in baking dish or tins. If you use tins, fill a little more than 3/4 of the way to the top.
Bake 9×13 dish for an hour.
Check to see if it’s done by inserting toothpick in the middle. If it comes out dry, it’s finished. If it’s a little, wet return to oven for 5 minutes and check again.
Muffin tins will cook faster. Check after 35-40 minutes.
Cool in pan 10-15 minutes before cutting or removing.