Chicken Etouffee Recipe

Name: Chicken Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fryer chicken, cut into 8 pieces; Salt and pepper; 2 cups buttermilk; 1 cup chopped green onions; 1 cup minced garlic; 1/2 cup chopped green peppers; 4 cups canola oil, for frying; 6 cups all-purpose flour, for dusting; 1 cup all-purpose flour; 3/4 cup vegetable oil; 1 1/2 quarts chicken stock; 1 cup chopped green onions, plus more for garnish; 1 cup chopped green bell pepper; 1 cup chopped celery; Cooked white rice, as accompaniment

Servings: persons

1 fryer chicken, cut into 8 pieces
Salt and pepper
2 cups buttermilk
1 cup chopped green onions
1 cup minced garlic
1/2 cup chopped green peppers
4 cups canola oil, for frying
6 cups all-purpose flour, for dusting
1 cup all-purpose flour
3/4 cup vegetable oil
1 1/2 quarts chicken stock
1 cup chopped green onions, plus more for garnish
1 cup chopped green bell pepper
1 cup chopped celery
Cooked white rice, as accompaniment

1
Season chicken on all sides with salt and pepper.
2
Place the chicken in a shallow dish.
3
Combine the buttermilk, green onions, garlic, and green peppers and the buttermilk.
4
Pour the buttermilk mixture over the seasoned chicken, cover, and marinate for 24 hours, in the refrigerator.
5
Heat the canola oil in a deep pot to 350 degrees F. Be careful not to fill the pot more than halfway so the oil doesn't boil over when the chicken is added.
6
Place the flour in a shallow dish and season with salt and pepper.
7
Remove the chicken from the marinade and dredge in the seasoned flour, shaking off any excess.
8
Fry the chicken until crisp, amber brown in color, and cooked through, about 20 minutes.
9
The dark meat will take a little longer to cook.
10
While the chicken is frying, make your roux.
11
In a large, deep soup pot over medium heat, add the oil.
12
Stir in the flour and cook, stirring often, until the roux is peanut butter colored, about 10 to 15 minutes.
13
Whisk in the chicken stock and add the onions, bell pepper, and celery.
14
Bring to a simmer and season, to taste, with salt and pepper.
15
Drain the fried chicken on clean paper towels and add to the thickened chicken stock mixture.
16
Cook for 30 minutes under a low flame.
17
Serve chicken over white rice with a little extra gravy.
18
Garnish with some green chopped onions and enjoy.

4376

kcal

Calories

382

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 fryer chicken, cut into 8 pieces, Salt and pepper, 2 cups buttermilk, 1 cup chopped green onions, and more.

Yes, Chicken Etouffee falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Etouffee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions