1. Prepare the chicken by seasoning thoroughly with salt, black pepper, garlic powder, onion powder, smoked paprika, and thyme. Coat each piece in all-purpose flour or a gluten-free alternative if necessary.
2. Heat vegetable oil in a large skillet over medium heat. Place the flour-coated chicken pieces in the skillet and fry them until golden brown on all sides, about 5-7 minutes per side. Remove the fried chicken pieces and set them aside.
3. In the same skillet, sauté chopped onions and minced garlic in the leftover oil and browned bits from the chicken until they become translucent and aromatic. Stir occasionally to prevent burning.
4. Sprinkle a few tablespoons of all-purpose flour over the sautéed onions and garlic, stirring continuously to form a roux. Gradually pour in chicken broth while whisking to incorporate. Add milk or heavy cream and continue stirring until the gravy thickens. Adjust the seasoning as needed, and optionally add Worcestershire sauce for extra flavor.
5. Return the fried chicken pieces to the skillet, spooning the gravy over them to ensure they are well-coated. Reduce the heat, cover the skillet, and let the chicken simmer in the gravy for 30-35 minutes, allowing the flavors to meld and the chicken to become tender. Use a thermometer to confirm the chicken’s internal temperature has reached 165°F (74°C).
6. Once cooked through, serve the Southern Smothered Chicken hot with your choice of sides such as rice, mashed potatoes, or biscuits. For a balanced meal, consider adding vegetables like collard greens as a side dish.