Creole Fried Chicken


3 to 4 lb chicken cut into serving pieces
1 tbs kosher salt
2 tsp black pepper
2 large cloves garlic, crushed
1/4 cup seville (bitter orange) or mix 3 parts regular orange juice with 1 part lime juice.
1/2 to 1 cup vegetable oil
  • Mix the salt, pepper and garlic together and rub well into the chicken pieces.
  • Place them in a large glass bowl, and pour the bitter orange juice all over them.
  • Cover and refrigerate for about 4 hours, turning 2 to 3 times.
  • Remove chicken from the marinade and pat dry with paper towels. Reserve the marinade.
  • Dredge the chicken in the flour, shaking to remove any excess.
  • Heat the oil in a heavy frying pan and saute the chicken on both sides until golden brown. Cook in batches if necessary. However it is best to cook all at once in a large frying pan.
  • Reduce and sprinkle the chicken with the marinade, cover and ¬†continue cooking until the chicken is tender. About 30 minutes.
  • Uncover increase the heat to crisp and brown the chicken, turning the pieces once.
  • There should be no liquid left in the pan. Take care not to burn.




4 min


30 min


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