Original Creole Seasoning 
Cajun Crab Stuffed Steak Bread
Eat these for dinner or slice and serve them up as a party appetizer to be…
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
-
3 Pounds Chicken Drumsticks
-
2 1/2 Cups Flour (Can Use Gluten-Free if Desired)
-
Tony’s Original Creole Seasoning, to Taste
-
Smoked Paprika, to Taste
-
Garlic Powder, to Taste
-
Red Chili Flakes or Cayenne, to Taste
-
2 Tablespoons Cornstarch
-
4 Eggs
-
Peanut or Vegetable Oil, for Frying
-
3 Oranges
-
3 Cups Orange Juice, No Pulp
-
1/3 Cup Red Wine Vinegar
-
3 Tablespoons Red Chili Paste
-
1 Teaspoon Tamari or Soy Sauce
-
Tony’s Original Creole Seasoning, to Taste
-
Ground Ginger, to Taste
-
Chili Powder, to Taste
-
4 Cloves Garlic, Minced
-
3 Tablespoons Cornstarch
-
1/3 Cup Water
-
Green Onions for Garnish (Optional)
-
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!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Crawfish Monica
Look no further for your new favorite seafood pasta recipe! This traditional dish by @eatforcheap is…
Get Recipe