Creole Fried Chicken


The Cuban Table

Published by St. Martins Press

This image courtesy of Ellen Silverman

Steeped in a sour orange juice marinade with plenty of onions, garlic, oregano, and cumin, this chicken can he simmered on the stove top or roasted in the oven.

Serves6 to 8

Cooking Methodpan-frying, sauteeing


Total Timehalf-day

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free


Taste and Texturegarlicky, savory


  • 3 pounds bone-in, skin-on chicken thighs and drumsticks
  • 4 large garlic cloves, peeled
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup fresh sour orange juice, or equal parts lime and orange juice
  • 1 large yellow onion, thinly sliced
  • ¼ to ½ cup olive oil, plus more if needed
  • ½ cup dry white wine


  1. Place the chicken in a large mixing bowl. Using a mortar and pestle, mash the garlic, oregano, cumin, salt, and pepper to a paste. Stir in the sour orange juice. Pour the marinade over the chicken pieces, top with the sliced onions, and refrigerate, covered, for at least 3 hours or overnight.

  2. Remove the chicken and onions from the marinade, drain, and pat dry. Reserve the marinade for later use.

  3. Heat the olive oil in a 6-quart cast-iron or heavy-bottomed pot over medium-high heat until hot but not smoking. Working in batches, brown the chicken on both sides until the fat is rendered, 2 to 3 minutes per side. Do not overcrowd the pot. Replenish the oil as needed. Set aside the browned chicken pieces.

  4. Pour out all but 2 tablespoons of the oil and sauté the reserved onions in the pot until soft and translucent, about 5 minutes. Stir in the reserved marinade and wine and bring to a simmer. Return the browned chicken pieces to the pot and lower the heat. Cook, partially covered, until the chicken is cooked through, 20 to 25 minutes.


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