Chicken Main American

Snoop Dogg's smothered chippin’ and dippin’ fried chicken

Name: American-style fried chicken and gravy recipe
Yield: 6
Cuisine: /american
Ingredients: Cooked white rice or mashed potatoes, for serving; 455 g chicken drumstick; 240 ml buttermilk; 140 g plain flour; 75 g corn chip; 1 tsp salt, plus more for seasoning; 1 tsp cracked black pepper, plus more for seasoning; 1/2 tsp cayenne pepper; Vegetable oil, for frying; 60.00 ml all-purpose flour; 1/4 tsp onion powder; 1/4 tsp garlic powder; 1/4 tsp salt; 1/4 tsp cracked black pepper; 480 ml chicken broth; 120 ml milk

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Snoop Dogg's smothered chippin’ and dippin’ fried chicken

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by Snoop Dogg

RAPPER

Nov 21, 2023

"There’s something about smothered chicken that does something for me. The fun of watching the oil pop as the chicken fries in the Dutch oven and the smell of fried chicken slowly cooking in a creamy, fragrant broth just takes me back to afternoons in my mama’s house, when she’d cook for the family after long days of work. Now I’ve raised my own kids, and whenever they come by the crib, I like to give them a taste of this good old-fashioned home cooking."

Cooked white rice or mashed potatoes, for serving

For the chicken

1 lb (455 g) chicken drumsticks and thighs
1 cup (240 ml) buttermilk
1 cup (140 g) all-purpose flour
3/4 cups (75 g) crushed Fritos corn chips
1 tsp salt, plus more for seasoning
1 tsp cracked black pepper, plus more for seasoning
1/2 tsp cayenne pepper
Vegetable oil, for frying

For the gravy

3 tbsp all-purpose flour
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp cracked black pepper
2 cups (480 ml) chicken broth
1/2 cup (120 ml) whole milk

Method

1.

To make the fried chicken, season the chicken pieces generously with salt and black pepper. In a large bowl, soak the chicken in the buttermilk for at least 15 minutes or up to overnight in the refrigerator. In a large bowl, stir together the flour, crushed corn chips, salt, black pepper, and cayenne until combined. Put the bowl with the buttermilk and chicken next to the flour mixture. Put a wire rack or pan next to the two bowls; this will be where you set your battered chicken.
2.

Lift one piece of chicken out of the buttermilk and let any excess drip back into the bowl. Roll the chicken in the flour mixture, coating it completely. Place the battered chicken on the wire rack and repeat with the remaining pieces. Let the chicken sit out at room temperature for 20 to 30 minutes before frying.
3.

In a large Dutch oven over medium heat, warm about 1 in (2.5 cm) of vegetable oil to 350°F 180°C). Line a baking sheet with paper towels and set aside. Working in batches, if necessary, to avoid crowding the pan, fry the chicken until brown on both sides, about 6 minutes per side. Transfer the chicken to the prepared baking sheet.
4.

For the gravy, in a small bowl, combine the flour, onion powder, garlic powder, salt, and pepper. Drain all but 1/4 cup (60 ml) of the oil from the Dutch oven. Add the seasoned flour to the Dutch oven and whisk to combine. While whisking, pour in the chicken broth. Let the gravy cook for about 2 minutes, then pour in the milk. Let the gravy cook for about 3 minutes more, then start adding the chicken back into the pan. Cover the pan and let the chicken cook for 30 to 35 minutes, turning the chicken pieces occasionally.
5.

Serve the chicken with rice or mashed potatoes.