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Creole Fried Chicken

 Creole Fried Chicken
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!
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 cup King Arthur Unbleached 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

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.