Smothered Chicken Chops Recipe

If swine ain’t fine in your house & you don’t want no pork on your fork try my Smothered Chicken Chops for dinner instead!

Full recipe posted below so you can vibe in the kitchen with me. Save, share, and tag me when you make it!

Cooking with #chefmikehard is too easy! 🍽️ #LetsVibe

Ingredients

2 lbs boneless skinless chicken thighs

cooking oil to fry

6 strips beef bacon

Wet Batter

1/2 tablespoon sea salt

1/2 teaspoon black pepper

1/2 tablespoon granulated garlic

1 teaspoon granulated onion

1 teaspoon poultry seasoning

1/2 teaspoon dry basil

1/2 teaspoon old bay seasoning

1 tablespoon yellow mustard

1/2 cup buttermilk

1/4 cup ice water

Dry Batter

2 cups all purpose flour

2 tablespoons sea salt

1/2 tablespoon black pepper

2 tablespoons granulated garlic

1 tablespoon granulated onion

1/2 tablespoon paprika

1/2 tablespoon poultry seasoning

1/2 tablespoon dried basil

1/2 tablespoon old bay seasoning

1/2 cup cornstarch

Gravy

2 tablespoons butter

rendered beef bacon fat

1/2 cup cooking oil from frying chicken

1 yellow onion, sliced

1/2 green bell pepper, sliced

1 teaspoon sea salt

1/2 teaspoon black pepper

1 teaspoon granulated garlic

1/2 teaspoon granulated onion

1/2 tablespoon chicken bouillon

1 teaspoon Italian seasoning

1/4 cup flour

4 cups beef broth

1/2 cup heavy cream

2 bay leaves

Instructions

In a large bowl, whisk together buttermilk, ice water, yellow mustard, sea salt, black pepper, granulated garlic, granulated onion, poultry seasoning, dried basil, and Old Bay seasoning to create the wet batter.

In a separate bowl, combine all-purpose flour, cornstarch, sea salt, black pepper, granulated garlic, granulated onion, paprika, poultry seasoning, dried basil, and Old Bay seasoning to make the dry batter.

Heat cooking oil in a deep skillet or Dutch oven to 350°F (175°C).

With flat side of meat tenderizer, pound chicken thighs to an even thickness.

Dip each chicken thigh into the wet batter, letting any excess drip off, then dredge in the dry batter, pressing firmly to coat well. Chicken can also be marinated in wet batter for at least 1 hour to overnight for most flavor.

Carefully place the chicken into the hot oil and fry for 3-4 minutes per side just until crispy and golden brown. Chicken will continue cooking and finish when simmered in gravy.

Remove chicken from oil and drain on a wire rack. Reserve 1/2 cup of the frying oil for the gravy.

In a separate skillet over medium heat, cook the beef bacon until crisp. Remove the bacon and set aside, reserving the rendered bacon fat for the gravy.

In the same skillet with the reserved bacon fat and 2 tablespoons butter, sauté sliced onion and green bell pepper for 3-4 minutes until softened.

Stir in flour and cook for 2 minutes, stirring constantly, until lightly browned.

Gradually add beef broth, whisking to prevent lumps. Stir in sea salt, black pepper, granulated garlic, granulated onion, chicken bouillon, Italian seasoning, and bay leaves.

Simmer for 10 minutes until slightly thickened.

Reduce heat to low and stir in heavy cream for a smooth, rich texture.

Return the fried chicken to the skillet, nestling it into the gravy. Cover and let simmer for 25–30 minutes on low heat, allowing the flavors to meld and chicken to become tender.

Remove bay leaves and serve the smothered chicken chops hot over rice, mashed potatoes, or biscuits.

Crumble the beef bacon on top for an extra layer of flavor and enjoy!