Tony Chachere's Creole seasoning

This one seasoning we don't leave home without. We use it for just about everything.

One of our favorite chicken meals is simply 2 chicken breasts (with rib bones) sprinkled with Tony's and cooked in the oven uncovered @ 375º for about an hour. Easy and good, we like the skin crispy and the meat done, but juicy.
We've also cooked a whole chicken the same way, cooked at a lower heat, longer to insure the meat is done.

I've never seen that seasoning here. Is it more local to your area?

BTW...How do you keep your breasts from drying out in the oven? I've NEVER had any success baking chicken breasts without them turning out as dry as popcorn dust.

TC

The best general purpose seasoning around! We always have some in our home and in the Wildcat. Goes good on anything from popcorn to steak.

TC wrote:I've never seen that seasoning here. Is it more local to your area?



BTW...How do you keep your breasts from drying out in the oven? I've NEVER had any success baking chicken breasts without them turning out as dry as popcorn dust.

TC

I not sure if it's only a southern spice, but it's in every store down
here in Texas. And no self respecting cajun would ever leave home
without it.
Make sure you get the breasts with the skin on, and try cooking @ 350º for about 45-60 mins. It should be nice and crispy on the outside but juicy on the inside. I always preheat my oven also.

We started using Tony Chachere's when we lived in Gulfport, MS, in the 80's. We can find it here in the Dallas area in two sizes. It comes in a round box - the large is about the size of a salt box, the smaller is ---- smaller, maybe half the size of a salt box. The label has a lot of green in it.

The stuff is good on almost everything. Try it on fried chicken if you don't care for the baked.

Tater

I suddenly feel as though I've been living a sheltered and deprived life!!

TC

I finally found some Tony Chachere's at one of the local grocery stores. Am going to give it a try.

TC