Instructions

• First, you mix together the flour with salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper in a big bowl. This is gonna be your seasoned flour that gives the chicken flavor and crust.
• Next, coat each chicken thigh really well but shake off any extra flour so it don't get clumpy. You want just that right amount.
• Heat your skillet over medium until the oil shimmers, then lay those chicken thighs skin side down. Cook each batch about 5 to 7 minutes per side until golden brown. Take them out and set aside.
• In the same skillet, toss in the sliced onions and sauté until they're nice and translucent. That smell is kinda addictive, y’all.
• Sprinkle the rest of the seasoned flour into the skillet while stirring fast to get a roux going. Let it cook about 2 minutes to lose the raw flour taste but don’t let it brown too much.
• Slowly pour in chicken stock while stirring constantly so lumps don’t sneak in. You gotta keep it smooth for that gravy.
• Put the chicken back into the skillet, nestling them right into the sauce. Cover everything and let it simmer, or move the whole thing to your pressure cooker and cook till chicken is tender enough to pull away from the bone easily.
• When time’s up do a natural release so the juices settle. Serve that Southern smothered chicken hot with all its thick gravy over rice or creamy mashed potatoes.