- 1 cup all-purpose flour
- 2 teaspoons salt
- 1-1/2 teaspoons Creole seasoning
- 1/2 teaspoon pepper
- 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
- 3 tablespoons vegetable oil
- 2 cups water
- In a shallow bowl or large resealable plastic bag, combine dry ingredients. Dredge chicken. Heat oil in a large skillet, fry chicken, a few pieces at a time, until brown on all sides. Add water; bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until juices run clear. Thicken gravy if desired. Yield: 4 servings.
Originally published as Creole Fried Chicken in Country Chicken Cookbook 1995, p37
This recipe pairs well with a full-bodied white wine.
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