Creole fried chicken from Jubilee: Recipes from Two Centuries of African-American Cooking (page 244) by Toni Tipton-Martin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Must marinate 1-2 hours. Can substitute half and half cream for evaporated milk, dried breadcrumbs for cracker meal, and vegetable oil for peanut oil.

  • Zosia on August 29, 2020

    Family really enjoyed this. The flavour was simple but the textures of the crisp coating and the tender meat were great. This was my first time making fried chicken; I kept a close eye on the oil temperature (375F) but the coating started to burn after 5 minutes on the first side. I ended up frying the chicken for only 8 minutes (rather than 12), then baking it in the oven for 10 minutes at 425F as it wasn't quite cooked through. I used the recommended substitute of dried breadcrumbs for cracker crumbs - perhaps that's the reason the coating cooked too quickly.

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