Wednesday, May 27, 2015

OVEN FRIED CREOLE CHICKEN

2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp freshly ground black pepper
1 Tbsp onion powder
1 Tbsp cayenne
1 Tbsp dried oregano
 
 
1 frying chicken or 6 breasts or 6 leg thigh quarters
1 cup flour
black pepper and garlic powder (for sprinkling)
Creole seasoning
1/2 cup butter

Preheat oven to 425°F.

Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning.

In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper,  1/2 teaspoon Creole seasoning. Close bag and mix well.

Shake chicken in the bag with flour and seasonings. Line a 9x13 inch glass baking dish with foil. Add butter and place in oven until it sizzles. Place chicken in dish, skin side down.

Bake 30 minutes; reduce heat to 325°F degrees and bake 35-45 minutes longer or until chicken is cooked through (this depends upon the weight of the chicken). It will be a beautiful golden brown and very tender when done.

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