Easy Recipe Finder
Recipe Feeder
This recipe makes a delicious, spicy, batch of creole fried chicken in the oven. Brining (soaking the chicken in salt and spice solution) before cooking allows the chicken to absorb spices and some of the soaking water for a moister, more flavorful chicken.
-4 lbs chicken thighs, bone in, skin removed
Seasoned Brine
-1 quart (4 cups) water
-1/4 cup granulated sugar
-3 Tablespoons Worcestershire sauce
-3 Tablespoons Tabasco sauce (or your favorite red pepper hot sauce)
-2 Tablespoons seasoning salt
-1 Tablespoon garlic powder
For the seasoned brine: Whisk together the water, sugar, Worcestershire sauce, Tabasco sauce, salt, and garlic powder in large bowl until sugar and seasoning salt dissolve.
Add chicken to seasoned brine and refrigerate, covered, for 1 to 8 hours. Don't brine longer than 8 hours or chicken will be too salty. I usually brine about 4 hours.
Discard the seasoned brine and rinse chicken well. Pat chicken dry with paper towels. Rinsing removes excess salt and the chicken must be dry for dry coating mix to stick.
Preheat oven to 375-F. Adjust rack to middle position of oven.
Creole Coating
-2 cups uncrushed, unsweetened, corn flakes cereal (such as Kellogg's Corn Flakes) (crushed down makes about 1 cup of coating)
-2 Tablespoons flour
-1 Tablespoon paprika
-1 teaspoon ground black pepper
-1 teaspoon ground white pepper
-1/8 to 1/16 teaspoon cayenne red pepper (more or less to taste)
-1 teaspoon garlic powder
-1 teaspoon onion powder
-1 teaspoon poultry seasoning
-1/2 to 1 teaspoon seasoning salt (more or less to taste)
-aerosol cooking spray
Crush corn flakes in a 1-gallon zip lock bag with rolling pin. Don't crush to a fine dust, leave some small bits of flakes for a crispy coating on the chicken.
Mix remaining dry ingredients together in small bowl and add to crushed corn flakes in zip lock bag. Shake to mix well.
Spray each piece of chicken on both sides with cooking spray until damp enough for cornflake coating to stick. Place each oiled chicken thigh, one at a time, into zip lock bag and coat with crushed corn flakes and spices.
Place coated thighs bone side down on baking sheet about 1 inch apart.
Sprinkle any unused crushed corn flake mixture from zip lock bag over chicken thighs until they are all coated evenly.
Spray each corn flake coated chicken thigh on baking sheet with more cooking spray just to slightly moisten coating. Be careful not to rinse off coating with the spray.
Bake on middle rack of oven at 375-F for 30 to 45 minutes or until internal meat temperature reaches 175-F. If you don't have a meat thermometer, cook until juices from chicken run clear and meat near bone is no longer pink.
Do not turn thighs over during cooking or coating may fall off.
-4 lbs chicken thighs, bone in, skin removed
Seasoned Brine
-1 quart (4 cups) water
-1/4 cup granulated sugar
-3 Tablespoons Worcestershire sauce
-3 Tablespoons Tabasco sauce (or your favorite red pepper hot sauce)
-2 Tablespoons seasoning salt
-1 Tablespoon garlic powder
For the seasoned brine: Whisk together the water, sugar, Worcestershire sauce, Tabasco sauce, salt, and garlic powder in large bowl until sugar and seasoning salt dissolve.
Add chicken to seasoned brine and refrigerate, covered, for 1 to 8 hours. Don't brine longer than 8 hours or chicken will be too salty. I usually brine about 4 hours.
Discard the seasoned brine and rinse chicken well. Pat chicken dry with paper towels. Rinsing removes excess salt and the chicken must be dry for dry coating mix to stick.
Preheat oven to 375-F. Adjust rack to middle position of oven.
Creole Coating
-2 cups uncrushed, unsweetened, corn flakes cereal (such as Kellogg's Corn Flakes) (crushed down makes about 1 cup of coating)
-2 Tablespoons flour
-1 Tablespoon paprika
-1 teaspoon ground black pepper
-1 teaspoon ground white pepper
-1/8 to 1/16 teaspoon cayenne red pepper (more or less to taste)
-1 teaspoon garlic powder
-1 teaspoon onion powder
-1 teaspoon poultry seasoning
-1/2 to 1 teaspoon seasoning salt (more or less to taste)
-aerosol cooking spray
Crush corn flakes in a 1-gallon zip lock bag with rolling pin. Don't crush to a fine dust, leave some small bits of flakes for a crispy coating on the chicken.
Mix remaining dry ingredients together in small bowl and add to crushed corn flakes in zip lock bag. Shake to mix well.
Spray each piece of chicken on both sides with cooking spray until damp enough for cornflake coating to stick. Place each oiled chicken thigh, one at a time, into zip lock bag and coat with crushed corn flakes and spices.
Place coated thighs bone side down on baking sheet about 1 inch apart.
Sprinkle any unused crushed corn flake mixture from zip lock bag over chicken thighs until they are all coated evenly.
Spray each corn flake coated chicken thigh on baking sheet with more cooking spray just to slightly moisten coating. Be careful not to rinse off coating with the spray.
Bake on middle rack of oven at 375-F for 30 to 45 minutes or until internal meat temperature reaches 175-F. If you don't have a meat thermometer, cook until juices from chicken run clear and meat near bone is no longer pink.
Do not turn thighs over during cooking or coating may fall off.
