Original Creole Seasoning 
Pulled Pork Nachos
These pulled pork nachos by @mydiaryofus are such a crowd-pleaser! Tender pulled pork paired with crunchy…
Get RecipeWith melt-in-your-mouth orange honey glaze, these Crispy Creole Orange Chicken Drumsticks by Creole For The Soul are the perfect flavor fusion of Cajun and Asian cultures.
Ingredients
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3 Pounds Chicken Drumsticks
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2 1/2 Cups Flour (Can Use Gluten-Free if Desired)
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Tony’s Original Creole Seasoning, to Taste
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Smoked Paprika, to Taste
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Garlic Powder, to Taste
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Red Chili Flakes or Cayenne, to Taste
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2 Tablespoons Cornstarch
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4 Eggs
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Peanut or Vegetable Oil, for Frying
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3 Oranges
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3 Cups Orange Juice, No Pulp
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1/3 Cup Red Wine Vinegar
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3 Tablespoons Red Chili Paste
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1 Teaspoon Tamari or Soy Sauce
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Tony’s Original Creole Seasoning, to Taste
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Ground Ginger, to Taste
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Chili Powder, to Taste
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4 Cloves Garlic, Minced
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3 Tablespoons Cornstarch
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1/3 Cup Water
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Green Onions for Garnish (Optional)
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3 Tablespoons Vegetable Oil
- Clear
Directions
- Heat cooking oil in a deep pot or fryer.
- While oil is heating, season chicken with Tony’s Original Creole Seasoning. In a separate zip-top back or in a pan, combine flour, cornstarch, red chili flakes (or cayenne) and garlic powder.
- In a shallow dish, whisk eggs.
- Add chicken one at a time to the flour mixture to coat, then to the egg mixture, coating thoroughly, and another dredge in the flour. Set each piece aside on a wire rack until all chicken pieces are coated.
- Check if oil is hot enough by sprinkling a little of your flour mix into the pot or fryer; if it sizzles and pops a little, it’s ready. Drop drumsticks into the grease 3-4 at a time, for about 7-10 minutes or until golden brown. Adjust heat as needed. Drain cooked drumsticks on a wire rack lined with paper towels.
- In between cooking the chicken or after it’s done, prepare the orange glaze. Heat oil in a pot or deep skillet over medium-high heat. Stir in garlic and let cook for 30 seconds or until fragrant.
- Add in orange juice, chili paste, honey, ginger, tamari, red wine vinegar, Tony’s Original Creole Seasoning and chili powder, and stir. Take two of the oranges and use a microplane to grate the zest into the sauce. Allow sauce to cook for 15 mintues, stirring occasionally. Taste and adjust seasonings as needed.
- Mix together the cornstarch and water and whisk into the sauce until it reaches the desired thick consistency.
- Coat drumsticks with the sauce and set on serving dish. Top with chopped green onions and add orange slices from your remaining orange, and serve!
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from our Cajun Country Cookbook
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