fried chicken

creole fried chicken

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Every now and then you just have to indulge yourself. My infrequent, but always amazingly delicious and maybe not so super healthy, indulgences are things like eggs fried in bacon drippings. Yes, these eggs take me home country road, to when I grew up in those coalfields and majestic mountains of Southern West Virginia. Another indulgence? OMG, yes, chipped beef on toast. Oh, the gravy. And, maybe once a year, sausage gravy and biscuits. Of course, another infrequent, albeit divine, cuisine indulgence. Fried chicken!

Practice Moderation

Now this creole fried chicken is half fry and half bake. So maybe we get a few extra brownie points for not being totally fried! You know, life is about moderation. And, in this moderation of making wise choices, you an have on occasion some of those forbidden things you love to eat. As I’ve gotten older, I also find that I pick and choose what my splurges are foodwise. So whether you want something that’s decadently sugary like a big piece of homemade carrot cake with cream cheese icing or this creole fried chicken, just remember, you can’t have both!

Once you coat the chicken with spices and a dusting of flour, which you shake shake shake before putting in the hot oil to flash fry, you’re gonna just get that light golden brown coating. You’ve seared in the juiciness and as the chicken bakes in a hot oven, almost like ‘air frying’, you finish the cooking of it. Now, I haven’t tried this recipe in an air fryer, but you might give it a whirl. You could even omit the flour coating step and see what kind of crunch you get. That’s what cooking’s all about. Trying new things. Experimenting and having a good ol’ time!

Closing Thoughts

I love serving fried chicken with coleslaw. Here are few of my fabulous recipes! And, corn on the cob is a great side, but so are crispy roasted potatoes or maybe green beans or both! My parting thoughts are MODERATION, my luvs! When you practice that in life, you’re not denying yourself much of anything! xoxo ~ally

fried chicken

creole fried chicken

Yield: 2-4 servings


  • Preheat oven to 400
  • 2 cups oil, canola
  • 2 to 2 ½ lbs. chicken wings (6 large) and one thick breast, boneless skinless cut into thick strips
  • 3 tsp. creole seasoning
  • 1 Tbl. nutritional yeast
  • 1 ½ cups flour, all-purpose
  • 1 tsp. sea salt
  • 1 tsp. pepper


  • Put the oil in a Dutch oven or large pot. Turn heat to medium high and let it heat to 350.
  • Rinse and pat dry the chicken. Put in a large mixing bowl. Coat well with the creole seasoning and nutritional yeast.
  • Put the flour, salt and pepper in. Toss and coat the chicken pieces well.
  • When oil is hot, place two to three pieces of the chicken (shake off excess flour!) into the hot oil and flash fry to a golden brown (about 5 minutes depending upon the size of your chicken pieces).
  • When golden brown, remove to a parchment paper lined cookie sheet. Repeat this process with all the chicken. Remove this pot of oil to a cold eye on the stove.
  • Finish the chicken in a preheated 400 oven for about 20 minutes or until it’s 165 degrees internally.
  • Remove and serve.


Leftover chicken can be refrigerated and eaten cold or warmed in the oven.

Nothing better with fried chicken than dill pickles. Yes, the classic hamburger dills. And, of course, hot sauce!

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fried chicken


  1. Talk about timely, Ally. I planned to make a batch of coleslaw today so I asked Russ last night which he’d prefer to go with it: pork chops or chicken drumsticks/thighs? He said either would be fine. There you were with another great recipe! I loved your flash fry/bake it in the oven method and message about moderation, too. Life’s too short not to indulge once in awhile! Thanks love, xo.

    • Kimmmeee! Oh, Russ will love this chicken…now I’m a spicy person, so adjust accordingly…actually, it’s not that spicy I think! Yes, the flash fry/bake method is so easy. You have the best of both worlds. And, we practice both social distancing and moderation! ha ha! Love ya kiddo! xoxo

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