Directions

1. 1

   Trim any excess skin and fat from the chicken pieces. Rinse thoroughly under cold running water and let drain; do not pat dry—the moisture helps the coating adhere.

2. 2

   Pour the chicken fry coating mix into a shallow bowl. Add 1 tablespoon of the salt-free chicken seasoning and stir to combine. One piece at a time, coat the chicken pieces evenly in the mixture, shaking off excess, and set them on a clean plate.

3. 3

   Pour canola oil into a large, deep skillet to a depth of about 1/2 inch. Heat over medium-high heat. Test the oil temperature by carefully dropping a single drop of water into it—when the oil is ready, the water will spatter and sizzle immediately.

4. 4

   Working in batches if needed to avoid crowding, gently place the coated chicken pieces into the hot oil. Fry for approximately 8 minutes on the first side until deep golden brown, then flip each piece and fry the other side for another 8 minutes until golden brown. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.

5. 5

   In a medium bowl, whisk together the roasted chicken gravy, the remaining 1 tablespoon salt-free chicken seasoning, and the crushed garlic until well blended.

6. 6

   Return the drained fried chicken to the large skillet over medium heat. Pour the prepared gravy mixture evenly over the chicken. Increase heat and bring the gravy to a boil, stirring gently. Reduce heat to low, cover the skillet, and simmer for 10 to 20 minutes, until the chicken is fully cooked with no pink remaining near any bones and an internal temperature of 165°F is reached.

7. 7

   Transfer the smothered chicken to a serving platter or individual plates. Spoon the gravy from the skillet over each serving and serve immediately while hot.