Recipe Categories

Mexican Recipes

Greek Recipes

Thai Recipes

German Recipes

Spanish Recipes

Irish Recipes

Puerto Rican Recipes

Cuban Recipes

Bulgarian Recipes


Fried Chicken Creole Recipe


2 kg. chicken, cut to 8 pieces,
1 tsp. minced garlic,
1 small onion, chopped,
1 tsp. dried oregano,
1/2 tsp. cumin powder,
1/2 tsp. cayenne pepper,
1 tsp. salt,
the juice of 1 orange and 1 lime,
2 Tbsp. coconut milk,
1 Tbsp. olive oil,
1/2 cup vegetable oil.


Put the chicken and all the remaining ingredients, except the vegetable oil, in a zip lock bag and shake well. Keep in refrigerator for at least 2 hours to marinate. Heat the vegetable oil in a large heavy skillet. Take the chicken out of the bag, reserving the marinade, and brown it on all sides at medium heat for about 4 minutes per side. Remove most of the fat from the skillet and pour the marinade in. Cover with a lid and simmer the chicken until it is fully cooked. At the end deglaze the skillet with some liquid, such as chicken stock or white wine, reduce the sauce slightly and pour it over the chicken creole after serving.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

Home Page | Contact | Comments | Food Articles | Pictures

Fried Chicken Creole Recipe | Copyright ©