Fine, fancy, flavorful Smothered Chicken recipe (1962) - Click Americana (2024)

FAQs

Why is it called smothered chicken? ›

Smothered—or choked—chicken is made using the age-old technique of slow cooking. The latter name comes from the actual act of wringing a bird's neck and the former from smothering the bird slowly in a heavy-bottomed pot with onions, celery, and bell pepper.

The seasoning mix is the only thing that Chick-fil-A confirms goes into the chicken recipe—besides a milk and egg wash that keeps the breading in place. However, for years the internet has speculated that Chick-fil-A's chicken is marinated in pickle juice to give it its signature flavor.

Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, and can be regarded as a form of stove-top braising.

The fat, known as schmaltz, is, in its most basic form, just that: rendered poultry fat. Often, though, onions are also added to the rendering process for flavor, then strained out along with the gribenes (crispy poultry fat cracklin's) before use.

View Ingredients

Chunk white chicken, water, contains 2% or less of: salt, modified food starch, sodium phosphates, chicken broth, flavorings.

The Shredded Chicken Recipe!

We keep it simple with only a few staples: salt, water, and chicken breast. This way, we can use it for multiple flavor profiles.