Best 6 Easy Creole Fried Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Introducing the Delectable Delights of Creole Fried Chicken**

Prepare your taste buds for a tantalizing journey to the heart of Louisiana with our collection of Creole fried chicken recipes. These culinary creations draw inspiration from the vibrant flavors of Creole cuisine, seamlessly blending the essence of French, Spanish, and African influences. Each recipe offers a unique interpretation of this classic dish, ensuring an unforgettable dining experience. From the golden-brown, crispy exteriors to the succulent, juicy interiors, our Creole fried chicken is guaranteed to be a hit at any gathering. Whether you prefer a traditional approach or a modern twist, our recipes cater to a wide range of preferences. Embark on this culinary adventure and discover the secrets to creating the perfect Creole fried chicken that will leave your loved ones craving for more.

Let's cook with our recipes!

EASY CHICKEN CREOLE



Easy Chicken Creole image

While I was growing up, my family spent time in Haiti, where we enjoyed eating many authentic dishes such as this. It's now a meal my husband requests often.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 10 servings.

Number Of Ingredients 16

1 cup sliced celery
1 cup chopped green pepper
1 cup chopped onion
1/4 cup canola oil
2 garlic cloves, minced
1/4 cup all-purpose flour
5 cups chicken broth
6 cups cubed cooked chicken
2 cans (6 ounces each) tomato paste
1/4 cup chopped fresh parsley
4 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon each pepper, sugar and dried thyme
12 to 16 drops hot pepper sauce
Hot cooked rice

Steps:

  • In a large skillet over medium heat, saute the celery, green pepper and onion in oil until tender; Add garlic; cook 1 minute longer. Add flour; cook and stir for 5 minutes or until browned. , Stir in broth. Bring to a boil; cook and stir for 2 minutes. Add remaining ingredients except rice. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve with rice.

Nutrition Facts : Calories 259 calories, Fat 12g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 821mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.

EASY FRIED CHICKEN



Easy Fried Chicken image

This is very easy yet crispy fried chicken, and I hope it will be liked by others as much as my family likes it.

Provided by Tuny

Time 20m

Yield 8

Number Of Ingredients 7

5 cups vegetable oil for frying, or as needed
½ cup cornstarch, or more as needed
2 pounds skinless, boneless chicken breast
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper

Steps:

  • Heat 2 inches of oil in a deep saucepan over medium heat. Place cornstarch in a bowl.
  • Slice chicken into 1/2-inch thick pieces. Transfer to a bowl and mix with salt, garlic powder, black pepper, and cayenne.
  • Divide chicken into 2 or 3 portions and dredge in cornstarch until evenly coated and all white; add more cornstarch if necessary.
  • Lower chicken carefully into the hot oil in batches. Fry until crispy on the outside and no longer pink in the center, about 1 minute per side. Transfer to a paper towel-lined plate to drain. Serve hot.

Nutrition Facts : Calories 353.3 calories, Carbohydrate 14.9 g, Cholesterol 64.6 mg, Fat 23.8 g, Fiber 0.5 g, Protein 19.1 g, SaturatedFat 4.4 g, Sodium 791.5 mg, Sugar 0.2 g

EASY CREOLE FRIED CHICKEN



Easy Creole Fried Chicken image

Easiest fried chicken recipe on the planet. Requires no marinating and makes no mess. Coat skinned chicken pieces in your favorite Creole seasoning and fry in peanut oil. Bake in oven a short time to ensure chicken is cooked through.

Provided by Corby Strong

Time 1h10m

Yield 6

Number Of Ingredients 4

1 gallon peanut oil, or as needed
1 ½ pounds chicken wings
1 ½ pounds chicken legs
1 tablespoon Creole seasoning (such as Tony Chachere's®), or more to taste

Steps:

  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Preheat the oven to 400 degrees F (200 degrees C).
  • Liberally coat chicken pieces with Creole seasoning.
  • Place 6 to 7 pieces chicken at a time into the hot oil. Cook until skin turns light brown and pieces float, 9 to 12 minutes. Remove from the oven and drain on paper towels before transferring to a baking sheet. Repeat to fry remaining batches.
  • Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool for 15 to 20 minutes before serving.

Nutrition Facts : Calories 739.7 calories, Carbohydrate 1.1 g, Cholesterol 99 mg, Fat 68.4 g, Fiber 0.1 g, Protein 30.2 g, SaturatedFat 10.1 g, Sodium 335.7 mg, Sugar 0.5 g

CREOLE FRIED CHICKEN



Creole Fried Chicken image

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!

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts :

CREOLE FRIED CHICKEN



Creole Fried Chicken image

This really is very good. Cook time depends on chicken piece sizes. Thighs and Breasts should be cooked together, Wings and Legs together. First six ingredients are for the Brine. Original recipe is from Cooks Country. Preperation time reflects brine time. Cook time reflects 2 batches of fry time.

Provided by Diana Adcock

Categories     Chicken

Time 8h28m

Yield 4 serving(s)

Number Of Ingredients 16

1 quart water
1/4 cup white sugar
3 tablespoons Worcestershire sauce
3 tablespoons hot sauce
2 tablespoons salt
1 tablespoon granulated garlic
4 lbs bone-in chicken pieces
2 tablespoons black pepper
2 tablespoons dried oregano
2 tablespoons granulated garlic
2 tablespoons onion powder
2 tablespoons cayenne pepper
2 teaspoons white pepper
2 teaspoons celery salt
1 cup unbleached all-purpose flour
2 -3 quarts peanut oil or 2 -3 quarts vegetable oil

Steps:

  • For the Brine:.
  • In a large mixing bowl whisk together water, sugar, worcestershire, hot sauce, salt and granulated garlic until sugar and salt dissolve.
  • Add chicken pieces, cover and refrigerate 2-8 hours.
  • For the Spice Blend:.
  • In a small mixing bowl combine the black pepper, oregano, granulated garlic, onion powder, cayenne, white pepper and celery salt.
  • Mix well.
  • Set aside half your spice blend.
  • Add remaining spice blend to flour and mix well.
  • In a deep pot add oil.
  • Heat to 375 degrees.
  • Meanwhile:.
  • Set up a cookie sheet with a rectangular cake rack.
  • Remove chicken from brine, setting each piece on rack.
  • Using half of the reserved spice blend sprinkle both sides of each piece of chicken.
  • Coat in flour mixture-return to rack.
  • Let stand for five minutes.
  • Coat in flour one more time-return to rack.
  • Let stand for an additional five minutes.
  • Watching for boil over add chicken 3 to 4 pieces at a time, cooking breasts with thighs, legs with wings.
  • There should be no more than four pieces of chicken cooking at a time, chicken should be covered with hot oil by the time the fourth piece is added.
  • Cook for 7 minutes, turn.
  • Cook an additional 7 minutes.
  • I use a meat sensor for the larger pieces.
  • Remove cooked chicken to a clean rack, dusting both sides again with the creole spice blend.
  • Repeat cooking process with remaining chicken.
  • Repeat dusting of both sides of cooked chicken when second batch is complete.
  • Note: I have made this recipe three times. The last time I had huge thighs and breasts to cook so I did those two at a time, which made for 3 rounds of frying. I also added 2 minutes to total cooking time. I pull the wings 2-3 minutes before the legs. Expect very brown fried chicked with a nice kick!

FAST N' EASY CREOLE CHICKEN



Fast n' Easy Creole Chicken image

A nice quick meal to enjoy when you are short on time! Goes nicely with some French bread, salad and dry white wine.

Provided by PalatablePastime

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast, cut into 1 inch strips
1 (14 ounce) can diced tomatoes
1 cup Heinz chili sauce
1 green bell pepper, diced
1/2 cup chopped celery
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
1/4 teaspoon red pepper flakes
1/4 teaspoon salt (or to taste)
nonstick cooking spray

Steps:

  • Prepare deep skillet with non-stick cooking spray, if needed; preheat pan over high heat.
  • Cook chicken in skillet for 3 to 5 minutes until no longer pink, stirring occasionally.
  • Reduce heat, add tomatoes (with juice), chili sauce, bell pepper, celery, onion, garlic, basil, parsley, pepper flakes, and salt; bring to a boil.
  • Reduce heat and simmer, covered, for 10-12 minutes or until vegetables are tender.
  • Serve chicken creole over steamed rice.

Nutrition Facts : Calories 240.9, Fat 1.9, SaturatedFat 0.5, Cholesterol 65.8, Sodium 1360.1, Carbohydrate 24.2, Fiber 6.5, Sugar 12.7, Protein 29.4

Tips:

  • Use a heavy-bottomed pot or Dutch oven for frying the chicken. This will help to prevent the chicken from sticking and burning.
  • Season the chicken generously with salt and pepper. This will help to enhance the flavor of the chicken.
  • Use a high-quality cooking oil for frying the chicken. This will help to prevent the chicken from tasting greasy.
  • Fry the chicken in small batches. This will help to prevent the chicken from overcrowding the pot and cooking unevenly.
  • Cook the chicken until it is golden brown and crispy on the outside and cooked through on the inside. This will ensure that the chicken is safe to eat.

Conclusion:

Creole fried chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy skin, juicy meat, and flavorful seasoning, this chicken is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and satisfying meal, give Creole fried chicken a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics