92% of People Make Their Smothered Chicken Wrong, Here Is How To Fix It

📖 Get Cora Lee's House Book, every method for the whole house, written down: https://mrscoralee.com Smothered chicken goes wrong in the same few places every time. No brown crust, flour that lumps, and a pan that boils when it should whisper. Here is how to fix every one, with chicken tender to the bone in a creamy onion gravy. In this video: 1. Seasoning the flour, not just the chicken 2. Saving gravy flour before the chicken touches it 3. Drying the chicken, and why you never rinse it 4. Browning it without cooking it through 5. Onions and garlic, quick, and out 6. Flour into the fat, broth in slow 7. Low and covered, and checking it with a thermometer Plus the honest words on skin that slides off, lumpy and thin gravy, bitter garlic, and the brown-or-creamy argument. If this helped you, subscribe. It does not cost you a thing and it keeps me talking. #smotheredchicken #soulfood #southerncooking #chickenandgravy #southernkitchen