Creole Oven Fried Chicken Thighs

Creole Oven Fried Chicken Thighs

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.

I plan to try this recipe, but I think I will substitute Panko Japanese bread crumbs for the corn flakes and see how it turns out. There is less chance of over crushing the corn flakes.

I find the Panko cheap, easy to use and the results are always crispy.

I made this chicken and it was superb. I had it with rice and this zucchini dish. All went together very well.

Zucchini A La Creole
2 1/2 pounds fresh zucchini squash, washed and sliced
1/2 cup diced green pepper
1/2 cup chopped onion
3 tablespoons melted butter
3 large tomatoes, chopped
3 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon sugar
1/2 cup buttered bread crumbs
1/4 cup shredded Cheddar cheese

Cook zucchini in a small amount of water in a covered saucepan about 8 minutes. Drain and place squash in a greased 2-quart casserole. Sauté green pepper and onion in melted butter or margarine until limp but not brown. Add tomatoes; sprinkle with flour and stir well. Cook an additional 2 or 3 minutes or until vegetables are tender. Season with salt, pepper, and sugar. Spoon mixture over the zucchini. Combine crumbs and cheddar cheese and sprinkle over casserole. Bake at 350° for 30 minutes or until cheese is melted and mixture is bubbly.

Creole Oven Fried Chicken sounds great! I will Try it.

This recipe sounds great. I will try it and also serve the zucchini dish. Thanks!