Chicken Creole
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Soups A classic Southern-style chicken creole featuring tender fried chicken baked in a savory spiced tomato and Worcestershire sauce. Perfectly comforting when served warm over steamed rice.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour | None | 5 servings |
🔪 Key Equipment
- Casserole dish
- Skillet
- Measuring cups
- Measuring spoons
Ingredients
Chicken and Breading
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (1 1/2 to 3 lb.) | Frying Chicken | cut into pieces |
| 1/2 cup | Flour | for dredging |
| 1 teaspoon | Salt | for dredging mixture |
| 1 1/2 teaspoon | Pepper | for dredging mixture |
| As needed | Crisco | for frying, mixed with butter |
| As needed | Butter | for frying, mixed with Crisco |
Creole Sauce
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 cup | Celery | chopped |
| 1/2 cup | Green Pepper | diced |
| 1/2 cup | Onion | sliced |
| 2 Tablespoons | Butter (for sauce) | plus a little extra |
| 1 cup | Catsup | tomato catsup |
| 2 Tablespoons | Worcestershire Sauce | liquid |
| 1 cup | Water | ambient |
| 2 Tablespoons | Brown Sugar | packed |
Instructions
Step 1: Dredge and Fry the Chicken
- In a bowl, mix together 1/2 cup flour, 1 teaspoon salt, and 1 1/2 teaspoon pepper. Cut the 1 (1 1/2 to 3 lb.) frying chicken into pieces and roll thoroughly in the flour mixture.
- In a skillet, melt an equal mixture of Crisco and butter. Fry the chicken pieces until golden brown and fragrant, then transfer them to a casserole dish.
Step 2: Prepare the Sauce and Bake
- In a skillet, sauté 1/2 cup celery, 1/2 cup green pepper, and 1/2 cup onion in 2 Tablespoons butter (for sauce) until soft.
- Add a little more butter, 1 cup catsup, 2 Tablespoons Worcestershire sauce, 1 cup water, 2 Tablespoons brown sugar, and additional salt and pepper to taste. Simmer briefly.
- Pour the prepared sauce over the chicken in the casserole dish. Cover the casserole and bake at 325 degrees for 1 hour until bubbly and the chicken is tender. Yields 5 servings. Serve hot over rice.
💡 Make-Ahead & Storage: This dish can be prepared ahead of time and kept covered in the refrigerator before baking.
Original Recipe Scan
