Creole Oven Fried Chicken and Rice
Dive into the bold and comforting flavors of the South with this Creole Oven Fried Chicken and Rice recipe—a delicious twist on a classic favorite. Perfectly seasoned chicken drumsticks are marinated in tangy buttermilk and spicy hot sauce, then coated in a crispy cornmeal and flour blend enhanced with smoked paprika, cayenne, and thyme. Baked to golden perfection, this oven-fried chicken is irresistibly crunchy without the grease of traditional frying. Paired with a fragrant Creole rice infused with sautéed bell peppers, onions, celery, and a touch of tomato paste, this dish offers a vibrant balance of crispy, spicy, and savory. Perfect for a family dinner or an indulgent weekend treat, this Southern-inspired meal is high on flavor and low on hassle!
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1.5 cups all-purpose flour
- 0.5 cups cornmeal
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 0.5 teaspoon cayenne pepper
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil (for greasing)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 0.5 cup diced onion
- 0.5 cup bell pepper, diced
- 0.25 cup diced celery
- 1 tablespoon tomato paste
- 1 teaspoon Creole seasoning
- 1 tablespoon butter
Instructions
In a large bowl, combine the buttermilk and hot sauce. Add the chicken drumsticks, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or up to overnight.
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place an oven-safe wire rack on top. Lightly grease the rack with olive oil.
In a shallow bowl, mix the flour, cornmeal, paprika, garlic powder, onion powder, thyme, cayenne pepper, salt, and black pepper.
Remove the chicken from the buttermilk mixture, letting the excess drip off. Dredge each piece in the flour mixture, coating well, and place on the prepared rack.
Lightly drizzle or spray the chicken with olive oil to enhance crispiness. Bake in the oven for 40-45 minutes, flipping halfway through, until the chicken is golden and reaches an internal temperature of 165°F (74°C).
While the chicken is baking, prepare the Creole rice. In a medium saucepan, melt the butter over medium heat. Add the diced onion, bell pepper, and celery, sautéing until softened, about 5 minutes.
Stir in the tomato paste and Creole seasoning, cooking for another 1-2 minutes to blend the flavors.
Add the rice to the pan, stirring to coat it in the spice mixture. Pour in the chicken broth and bring to a boil.
Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.
Serve the crispy oven-fried chicken over a generous helping of Creole rice. Enjoy your flavorful Southern-inspired meal!
Nutrition Facts
Calories |
3461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 7155 mg | 311% | |
| Total Carbohydrate | 326.7 g | 119% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 36.4 g | ||
| Protein | 235.8 g | 472% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 837 mg | 64% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 4100 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
