Food Network: Smothered Chicken

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Smothered Chicken
Recipe courtesy Sandra Lee, 2007

Ingredients
3 1/2 pounds whole cut-up chicken
2 (5-ounce) packets chicken fry coating (recommended: Dixie Fry)
2 tablespoons salt-free chicken seasoning, divided (recommended: McCormick Grill
Mates)
Canola oil, for frying
2 (12-ounce) jars roasted chicken gravy (recommended: Franco American)
1 teaspoon crushed garlic

Directions
Cut away excess skin and fat from chicken pieces.
Rinse with cold water and set aside; do not pat dry.

In a shallow bowl, stir together fry coating and 1 tablespoon chicken seasoning.
Dredge chicken pieces in coating mixture; set aside.

In a large straight-sided pan, heat 1/2-inch oil over medium-high heat. Oil is
ready for frying when a drop of water splatters when dropped in.

Fry coated chicken until golden brown, about 8 minutes per side. Remove chicken
from pan and drain oil.

In a medium bowl, stir together gravy, remaining chicken seasoning, and crushed
garlic; set aside.

Return chicken to pan over medium heat. Cover with gravy. Bring to a boil. Reduce

heat, cover and simmer for 10 to 20 minutes or until completely done (no pink near
the bone).

Serve hot.