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Eric's New Orleans Style BBQ Chicken

Course Main - POULTRY
Author Red Beans and Eric


  • 1-1/2 lbs boneless chicken breast cut into bite sized pieces
  • 1/2 cup Worcestershire sauce
  • 2 tbsp fresh lemon juice
  • 2 tbsp flour
  • 3 tsp cracked black pepper
  • 2 tsp Creole seasoning
  • 1 garlic powder
  • 1 cup unsalted butter cubed
  • green onions chopped for garnishment
  • French bread as accompaniment


  1. In a mixing bowl, add cubed pieces of chicken, flour, black pepper, Creole seasoning, and garlic powder. Combine making sure that the chicken pieces are well coated.
  2. In a large skillet, over medium-heat, melt the butter. Add the seasoned chicken and pan-fry until chicken is browned. Carefully pour the Worcestershire mixture into the skillet. Bring the sauce to a boil then lower heat to Medium-Low and continue to cook until chicken is completely cooked through.
  3. Remove the skillet from heat, place chicken on a plate and top with the sauce. Garnish with chopped green onions and serve with fresh, hot French bread. Enjoy!