- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 1/2 teaspoons Creole seasoning
- 1/2 teaspoon pepper
- 1 (3 1/2) pound broiler-fryer chicken, cut up
- 3 tablespoons cooking oil
- 2 cups water
- In a shallow bowl or large resealable plastic bag, combine dry ingredients. Dredge chicken. Heat oil in a large skillet, fry chicken, a few pieces at a time, until brown on all sides. Add water; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until juices run clear. Thicken gravy if desired.