Oven Fried Chicken With Rice Creole Style Food

CHICKEN CREOLE

Steps:

• Saute chicken pieces in the oil until no longer pink. Remove and keep warm. In the same skillet, saute the onion, green pepper and celery in the remaining oil until tender. Stir in the tomatoes, broth, tomato paste and seasonings.
• Bring to a boil, reduce heat; cover and simmer for 5 minutes. Return chicken to the pan; heat through. Serve with rice. Makes about 8 servings.

BLACKENED CHICKEN WITH CREOLE RICE PILAF

Steps:

• Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with aluminum foil.
• For the Creole rice pilaf: Heat the butter and oil in a 2-quart saucepan or large saucepan over medium heat. Add the celery, onions and peppers and cook until the onions are translucent, about 2 minutes. Season with a pinch of salt, add the rice and stir a few times until the rice is coated. Stir in the garlic, bay leaf, tomato paste, garlic powder and 1 teaspoon each salt and pepper and cook for about 15 seconds. Add the chicken stock and bring to a boil. Cover, reduce the heat to low and cook until the liquid is reduced and you see little holes on the top, 15 to 20 minutes. Discard the bay leaf, fluff the rice with a fork and stir in half of the green onions. Cover until ready to serve.
• For the blackened chicken: Heat a 12-inch or large cast-iron skillet over medium heat for 3 to 4 minutes.
• Meanwhile, combine the hot paprika, salt, garlic powder, onion powder, black pepper, cayenne, white pepper, thyme and oregano in a small bowl and set aside.
• Transfer the melted butter to a large bowl. Dip the chicken in the butter and arrange on one of the prepared baking sheets. Season both sides of the chicken liberally with the blackened seasoning mixture. Working in batches, cook the chicken until the first side is blackened, 3 to 4 minutes depending on the thickness of the chicken. Flip and cook for 1 minute more. Transfer to the second prepared baking sheet.
• Bake until the chicken breasts are firm to the touch and an instant-read thermometer inserted into the thickest part reaches 165 degrees F, 5 to 10 minutes. Let rest for 5 minutes. Serve over the Creole rice pilaf and garnish with the remaining green onions.

CRISPY RICE CEREAL-COATED FRIED CHICKEN

Steps:

• Pour the oil halfway up the sides of a very large cast-iron skillet. Heat the oil to 350 degrees F.
• Line a rimmed baking sheet with parchment paper. Line a second rimmed baking sheet with a cooling rack. While the oil heats, combine the flour and House Seasoning in a shallow dish. Whisk together the milk and eggs in a separate shallow dish. Place the crushed cereal in a third shallow dish. Season the cereal with salt and pepper.
• Sprinkle the drumsticks with salt and pepper. Dip the chicken in the seasoned flour and coat completely. Dip in the egg mixture, then dredge in the rice cereal, pressing to coat evenly. Place on the parchment-lined baking sheet.
• Fry the chicken, in batches, in the hot oil until golden brown and an instant-read thermometer inserted in the thickest portion (avoiding bone) registers 165 degrees F, 18 to 20 minutes. Remove to the wire rack to drain.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

OVEN-FRIED CHICKEN

Steps:

• Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees F.
• Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
• Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

EASY CREOLE FRIED CHICKEN

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Preheat the oven to 400 degrees F (200 degrees C).
• Liberally coat chicken pieces with Creole seasoning.
• Place 6 to 7 pieces chicken at a time into the hot oil. Cook until skin turns light brown and pieces float, 9 to 12 minutes. Remove from the oven and drain on paper towels before transferring to a baking sheet. Repeat to fry remaining batches.
• Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool for 15 to 20 minutes before serving.

EMERIL'S FRIED CHICKEN CREOLE STYLE WITH GRAVY

Steps:

• First make the Creole seasoning.
• Mix all the Creole seasoning ingredients together and store the mixture in an airtight container.
• You will get about â..." cup and you won't need it all for this fried chicken recipe.
• Cut the chicken into 8 pieces. Use the salt and cayenne pepper to season the chicken pieces.
• Whisk 2 tablespoons of the milk with the eggs and add a pinch of Creole seasoning. Add another pinch of the seasoning to 3 cups of the flour.
• Dredge the chicken in the flour, then in the egg, ensuring the chicken pieces are completely covered. Let any excess drip off. Dip the chicken pieces again in the flour.
• Boil the potatoes in salted water until they are tender, then mash in the butter and some cream or milk too if you prefer a creamier texture. Keep the mashed potatoes warm.
• Heat the oil in a skillet. Place half the chicken pieces skin side down in the hot oil and fry for 6 minutes.
• Flip the chicken pieces over and cook for 6 more minutes or until the chicken is cooked right through and golden brown.
• Drain the chicken on a paper lined plate and sprinkle more Creole seasoning over it.
• Fry the other half of the chicken pieces. Pour all the oil except ½ cup out of the skillet.
• Whisk in the rest of the flour and let the mixture cook for a few minutes, scraping the stuck-on bits of chicken off the skillet.
• Whisk in the rest of the milk and bring the liquid to a boil.
• Turn it down to a simmer and season with salt and black pepper.
• Cook this gravy for 6 minutes.
• You can add some water if it goes too thick.
• Serve the mashed potatoes and fried chicken with the gravy over the top.

OVEN FRIED RICE

Steps:

• Preheat oven to 350°F.
• While oven is heating, combine all ingredients in a medium-sized casserole dish.
• Stir thoroughly to combine.
• Place on middle rack in oven, and cook uncovered for 50 minutes to 1 hour, or until rice is cooked and all water is absorbed.

OVEN FRIED CREOLE CHICKEN

Steps:

• Remove the skin from chicken.
• Brush chicken with sour cream.
• Mix dry ingredients.
• Press chicken into this mixture.
• Place chicken on buttered baking pan.
• Spray with cooking spray.
• Bake on bottom rack, at 375* for 40 minutes.

CREOLE RICE

Steps:

• In a small saucepan, melt butter; add Creole seasoning and pepper. Cook over medium heat for 3 minutes. Stir in rice. Cover and heat through.

CREOLE OVEN BAKE CHICKEN

Steps:

• Preheat oven at 400 degrees.
• Spray the bottom of a large glass baking dish with butter flavor cooking spray.
• Add some creole seasoning to bottom of dish.
• Arrange chicken pieces in dish, add freshly ground black pepper to taste and sprinkle on top with more creole seasoning . (careful not to over do it, it would be to salty).
• Bake at 400 degrees for 30 minutes.
• Lower oven to 350 degrees and keep baking chicken for 40 minutes longer.
• Remove from oven and let sit on wire rack for 10 minutes before serving.

OVEN-FRIED CHICKEN WITH RICE - CREOLE STYLE

Steps:

• 1. Combine flour, creole seasoning, paprika, poultry seasoning, and pepper - mix well. Coat chicken pieces well in seasoned flour.
• 2. Place skin side down in melted butter in a 9 x 13 baking pan. Bake uncovered at 375 degrees for 20-25 minutes or until lightly browned. Remove chicken from pan.
• 3. Add rice, onion, celery, garlic, and parsley. Place chicken over rice mixture. Combine broth, tomatoes, salt and pepper in a saucepan and bring to a boil. Pour over chicken completely covering rice. Bake, uncovered, 40-45 minutes longer or until chicken is tender and rice is fluffy. **Add additional broth or hot water during baking if needed to prevent dryness.