Cooking Instructions

• Start off by making sure that all of the chicken is nice and clean.
• Pour 1 ½ cup flour into a large bowl, and add in seasonings: garlic powder, onion powder, salt, pepper, celery seed, poultry seasoning, and smoked paprika. Mix until well incorporated.
• Coat the chicken with the seasoned flour; make sure you coat all surfaces. Reserve the seasoned flour for making the gravy.
• Pour ¼ cup of vegetable oil into a large pan, then place the pan over medium heat.
• Start adding in the chicken, but be sure to not over-crowd the pan (use a pan big enough to hold all of the chicken).
• Cook the chicken until it is golden brown (DO NOT worry about cooking the chicken until done, because we will cook it some more).
• Once the chicken is nice and browned, remove it from the pan. Leave the oil in the pan.
• Toss in the onions and cook them for about 2 minutes, then add in the garlic. Once the garlic is in the pan, let it cook for an additional minute, then remove the onions and garlic from the pan.
• Add three tablespoon of the seasoned flour (the same flour that you coat the chicken with) to the pan. Stir in with the oil.
• Next, pour in 2 cups of chicken broth. Whisk in while pouring in the broth. Make sure there aren't any lumps.
• Let the gravy cook for about 2 minutes (still on medium heat), then pour 1 cup of milk into the pan.
• Let the creamy gravy cook for about 3 minutes, then start adding the chicken back into the pan, as well as the onions and garlic. Make sure all of the chicken is coated with the creamy gravy.
• Place a lid on the pan, then let the chicken cook for 30-35 minutes. Be sure to occasionally turn the chicken.
• Once done, serve the chicken with rice, mashed potatoes, or your favorite Southern side dishes.
• Enjoy!