Creole Spiced Fried Chicken Recipes

CREOLE-SPICED FRIED CHICKEN

Steps:

• In a large nonreactive container, mix together buttermilk, 1/4 cup Essence, salt, sugar, and garlic. Add chicken to container, pushing down to immerse in liquid. Cover and transfer container to refrigerator for at least 4 hours and up to 24 hours.
• In a large resealable plastic bag or a double brown bag, combine flour, remaining 1/4 cup Essence, and cayenne pepper; shake to combine. Working in batches, add chicken pieces to bag and shake to coat. Remove chicken from bag, shaking off excess flour. Place coated chicken on a large wire rack set over a baking sheet. Let stand for 20 minutes.
• Meanwhile, heat 4 inches of oil over medium-high heat in a medium Dutch-oven or heavy-bottomed saucepan until it reaches 300 degrees on a deep-fry thermometer. Working in batches, add chicken, skin-side down, to pot and cook until golden brown, about 10 minutes. Turn, and continue frying until golden brown on bottom side, 8 to 10 minutes. Transfer chicken to a paper towel-lined plate to drain. Let chicken stand 5 minutes before serving.

CREOLE FRIED CHICKEN

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!

CREOLE FRIED CHICKEN

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.

CREOLE BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Place chicken in a baking pan or baking dish and squeeze lemon juice over. In a small bowl combine onion powder, thyme, ground rosemary, salt, and ground black pepper. Sprinkle over the chicken pieces, cover with foil and bake until the juices run clear and the flesh is fork tender, about 45 minutes to 1 hour. Remove foil during the last 10 to 15 minutes of baking time. Remove from oven and let rest.
• Make the creole sauce while the chicken is in the oven. Heat grapeseed oil over medium heat in a sauce pot. Saute shallots and garlic until shallots turn translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 15 minutes. Add grape tomatoes, red and yellow bell peppers, diced onion, cayenne, and Creole seasoning, and simmer for 15 minutes more. Remove from heat and whisk in butter.
• Remove chicken from oven, transfer to a platter and let rest. Spoon sauce over and sprinkle with minced parsley leaves.

EMERIL'S FRIED CHICKEN CREOLE STYLE WITH GRAVY

Steps:

• First make the Creole seasoning.
• Mix all the Creole seasoning ingredients together and store the mixture in an airtight container.
• You will get about â..." cup and you won't need it all for this fried chicken recipe.
• Cut the chicken into 8 pieces. Use the salt and cayenne pepper to season the chicken pieces.
• Whisk 2 tablespoons of the milk with the eggs and add a pinch of Creole seasoning. Add another pinch of the seasoning to 3 cups of the flour.
• Dredge the chicken in the flour, then in the egg, ensuring the chicken pieces are completely covered. Let any excess drip off. Dip the chicken pieces again in the flour.
• Boil the potatoes in salted water until they are tender, then mash in the butter and some cream or milk too if you prefer a creamier texture. Keep the mashed potatoes warm.
• Heat the oil in a skillet. Place half the chicken pieces skin side down in the hot oil and fry for 6 minutes.
• Flip the chicken pieces over and cook for 6 more minutes or until the chicken is cooked right through and golden brown.
• Drain the chicken on a paper lined plate and sprinkle more Creole seasoning over it.
• Fry the other half of the chicken pieces. Pour all the oil except ½ cup out of the skillet.
• Whisk in the rest of the flour and let the mixture cook for a few minutes, scraping the stuck-on bits of chicken off the skillet.
• Whisk in the rest of the milk and bring the liquid to a boil.
• Turn it down to a simmer and season with salt and black pepper.
• Cook this gravy for 6 minutes.
• You can add some water if it goes too thick.
• Serve the mashed potatoes and fried chicken with the gravy over the top.

CHICKEN CREOLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often.
• Arrange the chicken breasts in an 8 x 11 inch baking dish. Pour the Creole sauce over the chicken.
• Bake 15 to 20 minutes, until the chicken is tender and white throughout.

CHICKEN BREASTS CREOLE STYLE

Steps:

• Place half a chicken breast between sheets of plastic wrap. Pound lightly to a thickness of one-quarter inch with a flat mallet or meat pounder. Repeat with the remaining halves.
• Heat the olive oil in a large skillet. Add the onions, green peppers, celery, garlic and bay leaf. Cook, stirring, until the onions become transparent. Add the paprika, the tomatoes, and salt and pepper to taste. Stir well. Continue cooking for 3 to 4 minutes.
• Add the Worcestershire sauce and the hot-pepper sauce. Simmer until the sauce is reduced, about 5 minutes. Set aside.
• Meanwhile, sprinkle the chicken with salt and pepper to taste. Heat the butter in a heavy skillet over medium heat, and cook the chicken breasts until golden on one side, about 4 minutes. Turn the pieces and cook for 4 minutes more or until done. Be careful not to overcook.
• Add the vinegar, water or chicken broth, cover, bring to a boil, and simmer for 2 minutes. Remove the bay leaf. Keep warm.
• To serve, divide the creole sauce among 4 serving plates. Place the chicken breasts over the sauce and pour the gravy from the skillet over them. Sprinkle with parsley.

SOUTHERN SPICY FRIED CHICKEN

Steps:

• Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
• Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
• Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
• Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.