Creole Fried Chicken

By Addie

The recipe for this creamy pan-fried chicken was given to me by my husband's grandmother. I make it at least twice a month—much to the delight of my family!

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons salt
• 1 1/2 teaspoons Creole seasoning
• 1/2 teaspoon pepper
• 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
• 3 tablespoons vegetable oil
• 2 cups water

Preparation

Step 1

In a shallow bowl or large resealable plastic bag, combine dry ingredients. Dredge chicken. Heat oil in a large skillet, fry chicken, a few pieces at a time, until brown on all sides. Add water; bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until juices run clear. Thicken gravy if desired. Yield: 4 servings.

Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.