Oven Fried Cajun Chicken - Recipe

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“OVEN FRIED CAJUN CHICKEN” IS IN:

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OVEN FRIED CAJUN CHICKEN
1 frying chicken or 6 breasts or 6 leg thigh quarters 1 cup flour black pepper and garlic powder (for sprinkling) Creole seasoning paprika cayenne pepper 1/2 cup butter Preheat oven to 425°F. Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning. In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper (optional - adjust heat as desired), 1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning. Close bag and mix well. Shake chicken in the bag with flour and seasonings. Line a 9x13 inch glass baking dish with foil. Add butter and place in oven until it sizzles. Place chicken in dish, skin side down. Bake 30 minutes; reduce heat to 325°F degrees and bake 35-45 minutes longer or until chicken is cooked through (this depends upon the weight of the chicken). It will be a beautiful golden brown and very tender when done. Submitted by: CM

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Oven Fried Cajun Chicken

· Mar 21 · #30759

Muff (Illinois) says:

The key is to pat the chicken dry. Don't ask me why but I made this w and w/o doing that and it made all the difference!

· Mar 24 · #31060

Beverly (Colorado) says:

I made this chicken and it was absolutely delicious. My family really loved it!

· May 4 · #34113

Harlem (New York) says:

This recipe was wonderful! The chicken was very tender, and perfect. No oil! or added fat!!! This recipe is a must!

· Jul 3 · #39078

Jim Irivne (Indiana) says:

Wow! I just made this recipe on the grill using skinless chicken breasts, and it was better than fantastic! I placed the chicken breasts on the open grill for the last 3 to 4 minutes per side to give them that nice grilled look. Then I used the juices from the baking pans as a glaze when serving (presentation, presentation, presentation!). Easy to prepare, delicious to eat, and a snap to clean up!

· Jul 15 · #40115

Nancy (California) says:

I patted dry the six drumstick/thigh pieces I used as someone suggested. I used Emeril`s Creole seasoning recipe (I halved it and used it all up). It was more like a tablespoon of the creole seasoning went in with the flour vs. the 1/2 tsp. Everyone loved it Even my picky teens. The skin is so crispy and flavorful. Served with a cucumber salad and some biscuits.

· Aug 24 · #43766

Luz (Louisiana) says:

Tried this chicken last night it was really good my daughters loved it! I actually felt it could have been cooked a little longer or with a bit higher heat to make it even crispier but the taste was delicious!

· Dec 4 · #53628

Tanya (California) says:

AMAZING! I made this meal for my family last night and everyone said it was the best chicken EVER! Its so tender and juicy plus the spices are perfect. This receipt will be used in my family for years. I recommend any one to try this receipt... You wont regret it I promise!

· Dec 19 · #55667

Adam Weber (Wisconsin) says:

Throw away your frying pans. This recipe is by far the best. No yucky oil to clean up or buy. Great

· Jun 19 · #71201

Amber (Iowa) says:

This was delicious. I only used drumsticks and I used whole wheat flour for added nutrition and and it came out crispy and delicious. No one else even guessed it was whole wheat flour.

· Aug 31 · #77322

Annette (Missouri) says:

I have to admit I mixed this up a bit as I didn't have creole seasoning and come to find out I didn't even have Cayenne! However, I substituted these with red pepper flakes and just several dashes of chili powder. I made it with three chicken quarters and, oh, my goodness--yummy to the max!

· Nov 8 · #83188

Mandi Guthery (West Virginia) says:

We just made this recipe tonight for the first time and it was awesome....we are for sure going to make it again!!!!

· Jan 2 · #90136

Holly (Michigan) says:

I made this for dinner tonight for my new boyfriend (best way to a man's heart is through his stomach right?) and he couldn't stop raving about how great it was! This recpie was a lifesaver! Easy to make, delicious to eat, and way easy to clean up! THANK YOU!!!

· Mar 9 · #96105

Bryon (Florida) says:

Due to specific eating habits and cry babies I changed up the recipe a little...I made it with drumsticks and none of us eat our chicken with skin. Also, I used a baking sheet BUT I followed everything else to the 'T'...FANTABULOUS!! Everyone loved it and I will be making oven fried chicken again!...THANX A MIL!

· Mar 11 · #96245

Christin (North Carolina) says:

This chicken came out really well. I patted my chicken thighs dry and then dipped them in a little egg and milk before dipping in the flour mixture. I let it cook at 400°F for 30 mins and then turned over the chicken and cooked about 15 more mins on 400°F and then reduced to 350°F for 15 mins and 325°F until it was very brown and crispy. Delicious!

· Mar 12 · #96328

Sue (New York) says:

I've made this several times using boneless, skinless chicken breasts... It's a family favorite!! I also used Emeril's Creole seasoning recipe & used about 1/2 of it as stated in another review... but otherwise, wouldn't change a thing!! Delicious!!

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