Saturday, February 7, 2015

Creole Oven Fried Chicken Thighs

This is an old recipe that finally made it to the top of the list. 

Gabe and I really enjoyed it.

Recipe is a from the Rita Williamson and not sure where she found it.


4 lbs chicken thighs, bone in, skin removed

Seasoned Brine:

1 quart (4 cups) water
1/4 cup sugar
3 tbsp Worcestershire sauce
3 tbsp Tabasco sauce (or your favorite red pepper hot sauce)
2 tbsp seasoning salt
1 tbsp garlic powder

For the seasoned brine: Whisk together the water, sugar, Worcestershire sauce, Tabasco sauce, salt, and garlic powder in large bowl until sugar and seasoning salt dissolve.
Add chicken to seasoned brine and refrigerate, covered, for 1 to 8 hours. Don't brine longer than 8 hours or chicken will be too salty. about 4 hours is good.
Discard the seasoned brine and rinse chicken well. Pat chicken dry with paper towels. Rinsing removes excess salt and the chicken must be dry for dry coating mix to stick.

Creole coating:

 1 cup of unsweetened cornflakes- crushed
1 Tbsp flour
1 Tbsp paprika
1 tsp ground black pepper
1 tsp ground white pepper
1/8 to 1/16 tsp cayenne red pepper (more or less to taste)
1 tsp garlic powder

 1 tsp onion powder
1 tsp poultry seasoning
1/2 to 1 tsp seasoning salt (more or less to taste)

Crush corn flakes in a 1-gallon zip lock bag with rolling pin. Do not crush to a fine dust, leave some small bits of flakes for a crispy coating on the chicken. Mix remaining dry ingredients together in small bowl and add to crushed corn flakes in zip lock bag. Shake to mix well.
Spray each piece of chicken on both sides with cooking spray until damp enough for cornflake coating to stick. Place each oiled chicken thigh, one at a time, into zip lock bag and coat with crushed corn flakes and spices. Place coated thighs bone side down on baking sheet about 1 inch apart. Sprinkle any unused crushed corn flake mixture from zip lock bag over chicken thighs until they are all coated evenly. Spray each corn flake coated chicken thigh on baking sheet with more cooking spray just to slightly moisten coating. Be careful not to rinse off coating with the spray.

Bake on middle rack of oven at 375 for 30 to 45 minutes or until internal meat temperature reaches 175 degrees or cook until juices from chicken run clear and meat near bone is no longer pink. Do not turn thighs over during cooking or coating may fall off


  1. This chicken looks delicious! Thanks for sharing the recipe!

  2. I remember making something very similar to this years ago. Thanks to Rita for bringing it to the top, and reminding me I must try this again soon. It does looks so good, and I am going to see if I have all the ingredients on hand. Thanks Linda and Rita.

  3. This looks like something we're gonna love. I love the crunch of fried chicken but not the fried part so this recipe will be perfect. I've never brined chicken before-this is gonna be a new one for me. Can't wait!

    Thanks Linda and Rita :)

    1. I never brined before- figured time to give it a try

  4. Linda I tried this recipe and it is sooo good. Lost my recipe for it. Thanks for posting it. Thank you also Rita

  5. I love the photo Linda. I'm going to try this when Randall goes to the races. I have to leave out the cayenne because he won't eat anything with it. Do you think I can sneak in a Tbsp of Slap Ya Mama seasoning in there?