• 1 whole chicken, cut into pieces (breasts, wings, thighs, legs, etc.)
  • 2 cups milk or buttermilk
  • 2 eggs
  • 1 tbsp. instant chicken bouillon
  • 1 1/2 cup flour
  • 2/3 cup parmesan cheese
  • 2 tsp. Cajun or Creole seasoning
  • 2 tsp. oregano
  • 2 tsp. basil
  • 2 tsp. garlic powder
  • Vegetable oil for frying


Combine milk, egg and chicken bouillon. Place chicken pieces in milk/egg mixture, and soak for 30 minutes. Combine flour and remaining ingredients (except oil). Remove chicken from milk/egg mixture, letting as much of the milk/egg drip off as possible. Dip each piece in the flour/seasoning mixture and coat well. If you want a thicker breading, coat chicken in the eggs again, and then the flour again. Place coated chicken on a platter, and chill in the refrigerator for a couple of hours. Heat enough oil in a large skillet to completely cover chicken (or prepare deep fryer). When oil is hot, place chilled chicken a few pieces at a time in hot oil. Fry until golden brown and crispy (about 8-10 minutes per side, depending on the heat of your oil). Drain for ten minutes in a colander lined with paper towels.

If Creole Seasoning is not available in your grocery store, you can make your own:

Creole Seasoning

2 tbsp. salt
2 tbsp. garlic powder
1 tbsp. ground black pepper
1 tbsp. cayenne peppre
1 tbsp. dried thyme
1 tbsp. dried oregano
2 1/2 tbsp. paprika
1 tbsp. onion powder

Blend all of the ingredients in a bowl. Store in a sealed container for up to 6 months.

Makes 2/3 cup

Creole Seasoning from "The Great Chefs Cook American". Recipe by Gerard Maras of New Orleans, Louisiana.

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Submitted 6/13/05.
Source: Teresa Johnson
Submitted By: Teresa Johnson
Teresa's Fried Chicken