Creole Fried Chicken Recipe

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The recipe for this creamy pan-fried chicken was given to me by my husband's grandmother. I make it at least twice a month—much to the delight of my family!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 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

Directions

  1. 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.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
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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