Growing up, smothered chicken was a common Sunday dinner dish. It screams southern comfort with buttermilk fried chicken smothered in a rich, cajun gravy!
Since the chicken will be smothered in gravy, it’s important optimize the crispiness of the chicken so it keeps that crunch. Adding cornstrach to flour for the batter is a great way to make the skin extra crispy!
Season chicken with Tony Chachere’s and set aside.
In a large bowl stir together rice flour, cornstarch, onion powder, garlic powder, chicken seasoning and paprika. Add in chicken and toss in flour until fully coated.
Heat oil in a skillet over medium heat. Once hot add in chicken and fry until fully cooked golden brown.
Remove chicken and place on a paper towel-lined plate. Drain out all of the oil into a glass measuring cup. Scoop out ¼ cup of oil and add back to the skillet over medium heat. Add in equal parts flour and stir continuously to make a roux.
Once roux is the color of peanut butter, pour in chicken broth and butter. Stir to combine and until you get a thick gravy consistency. Add in chicken seasoning and Tony Chachere’s; taste and adjust seasoning as needed.
Reduce heat to low, stir in parsley, and add chicken pieces to the gravy. Spoon gravy over each chicken piece, cover the skillet and let it cook down on low for 10 minutes.
Pair smothered chicken with rice or mashed potatoes and enjoy!