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Barbecue Smothered Chicken Recipe |
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Written by Angela Gray
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At my house, barbecue means the sauce, not the grill. So this chicken is prepared on the stove, not outside.
I
developed this taste for barbecue fried chicken while I was in college. I've tried to recapture that taste ever since. I usually try it with frozen fried chicken tenders, but I have discovered a way to make it from scratch that is much tastier and not as salty.
- skinless boneless chicken breasts or thighs, or
tenders (as many as you need)
- handful of flour
- handful of corn meal
- barbecue seasoning to taste
- ½ tsp paprika
- salt and pepper to taste
- barbecue sauce of your choice
First you take boneless chicken
breasts, thighs, or tenders (however much you want to prepare), and dredge it
in a mixture of flour, cornmeal, barbecue seasoning, ( I use the pampered chef
brand), paprika, salt and pepper to taste). Then pour about a ¼-1/2 cup oil in a skillet
and brown both sides of all the chicken. Cook the chicken over medium heat until mostly
cooked through, and then pour ½ cup barbecue sauce of your choice over the top.
Add app. ¼ cup water to the pan, stir to
coat all the chicken. Turn the heat down
to low and cover the pan. Cook until the
chicken is fully cooked and the sauce thickens and becomes gravy-like, stirring
frequently and adding water to avoid burning. Serve with your choice of potatoes or rice.
Enjoy!
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Last Updated ( Wednesday, 18 June 2008 )
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Recipes 
