Smothered Chicken – What’s for Dinner Thursday

Ok, this was D-E-L-I-C-I-O-U-S!  A Sandra Lee recipe, because I am in love with her and all! *smiles*
What do you need?

• 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

What do you do?
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.
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I cooked this using boneless skinless chicken breast and it turned out great.  Plus I didn’t fry the chicken either, I baked it instead.  I would tell you that it’s because we are trying to cut back on fried foods, but I’ll be honest here and say that we were out of oil. *smiles*