In a large bowl, whisk together the flour, Creole seasoning, onion powder, garlic powder, salt, pepper, and paprika. Remove 3 Tablespoons of the seasoned flour from the bowl and reserve this for later ...

A classic of his Mississippi childhood, Craig Claiborne's smothered chicken made its debut in the New York Times in 1983. The basic idea is to split a chicken down the back and cook it whole in a ...

We may receive a commission on purchases made from links. There are certain classic recipes out there that every home chef should keep readily available in their back pocket, and fried chicken is one ...

Craig Claiborne’s smothered chicken is savory, satisfying simplicity. By Kim Severson Good morning! Today we have for you: A beloved chicken recipe from Craig Claiborne A fiery stew for potato season ...