Piquant Creole Chicken

Creole Chicken is, not surprisingly, chicken with Creole Sauce. You’ll have to make the sauce separately. I offer three variations: with chicken fillet, with chicken pieces on hob, with chicken pieces in oven. Serve with your choice of carbohydrate (crunchy bread, rice, pasta) and a green salad.

Piquant Creole Chicken using Chicken Pieces in Oven

Steven Thomas


  • 1/2 cup plain flour
  • 1 tablespoon Cajun Spice Mix
  • [Optional] 1 teaspoon sweet paprika - include here if absent from your Cajun Spice Mix
  • [Optional] 1 teaspoon dried thyme marjoram or sage
  • [Optional] 1 teaspoon salt
  • [Optional] 1/4 teaspoon black pepper
  • [Optional] 1/8 teaspoon allspice
  • 1.2 kg chicken pieces
  • 2 tablespoons vegetable oil
  • 1 serving Creole Sauce


  • Preheat oven to 180° C
  • Mix flour, herbs and spice in a bag
  • Dust chicken with the spice-flour mix (place in the bag, shake bag, remove, and shake of excess flour)
  • Heat oil in a casserole dish on the hob
  • Brown the chicken in the casserole dish
  • Transfer disk to the preheated oven.
  • Bake at 180° C for 45 min.
  • Pour Creole Sauce over the chicken.
  • Bake until done (~ 10-15 min)


This variation of Creole Chicken is a casserole in the oven.
Adapted from Kelly (1993) and Passmore (1992)


Kelly, D. (1993). Creole and Cajun Cooking. Australia: Ken Fin Books.

Passmore, J. (1992). Step-by-Step Cajun Cooking. Sydney: Murdoch Books.

Leave a Reply

Recipe Rating