Smothered Chicken

• 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

1. Cut away excess skin and fat from chicken pieces.
2. Rinse with cold water and set aside; do not pat dry.
3. In a shallow bowl, stir together fry coating and 1 tablespoon chicken seasoning.
4. Dredge chicken pieces in coating mixture; set aside.
5. In a large straight-sided pan, heat 1/2-inch oil over medium-high heat.
6. Oil is ready for frying when a drop of water splatters when dropped in.
7. Fry coated chicken until golden brown, about 8 minutes per side.
8. Remove chicken from pan and drain oil.
9. In a medium bowl, stir together gravy, remaining chicken seasoning, and crushed garlic; set aside.
10. Return chicken to pan over medium heat.
11. Cover with gravy.
12. Bring to a boil.
13. Reduce heat, cover and simmer for 10 to 20 minutes or until completely done (no pink near the bone).
14. Serve hot.

chicken, packets chicken, salt, canola oil, chicken gravy, garlic

Taken from www.foodnetwork.com/recipes/sandra-lee/smothered-chicken-recipe.html (may not work)