🫶🏾Made a Chicken Boil🫶🏾
I’m not a seafood type of gal but loved the taste for a boil so I replaced the seafood with chicken… This originated from me trying the chicken boil meal from a seafood restaurant but they shut down and I was like where am I going to get this boil from 🥲🥲🥲 so that’s when I told myself I can just make my own.
Here’s the recipe:
Ingredients
4lb Chicken Breast (Diced)
½ cup Old Bay Seasoning
⅓ cup Lemon Pepper Seasoning
3 cups Vegetable Oil
2 Tbsp Tony’s Creole Seasoning
2 Tbsp Onion Powder
2 Tbsp Garlic Powder
2 Tbsp Paprika
½ cup Corn Starch
12 Corn on the cob (I grab the frozen ones)
2 (16oz) smoked sausages
1 lb Red potatoes (regular sized or babies)
½ (4 Tbsp) stick butter
Butter Sauce
2 Sticks Butter
3 Tbsp Minced Garlic
2 Tbsp Onion Powder
2 Tbsp Garlic Powder
2 Tbsp Old Bay Seasoning
2 Tbsp Paprika
2 Tbsp Chili Powder
2 Tbsp Lemon Pepper Seasoning
5-6 Dashes of Louisiana Hot Sauce
Preparation
1. Fill an 8 or 12 quart pot half way with water.
2. Once the water starts boiling, add ½ stick of butter, ½ cup of old Bay seasoning and ⅓ cup of lemon pepper seasoning.
3. Cut the sausage into small pieces. Add the corn, sausage and potatoes to the boiling water and cook 18–20 minutes or until the potatoes are soft.
4. Cut the chicken breast into cubes
5. Add the chicken that you have cut up into a bowl in season with garlic powder, onion powder, paprika, and Cajun seasoning (Tony’s creole seasoning) and mix well, making sure all the chicken is coated.
6. Add the cornstarch to the chicken and make sure all the chicken is fully coated.
7. Once all the chickens coated, then you add all the chicken into a skillet and cook until well done and starting to turn a golden brown color.
8. Once the chicken is cooked, said that all to the side, and all the cooked corn, sausage and potatoes that was boiling in the water, remove them and place them on a sheet pan.
9. Then add the cooked chicken to the pan as well
After that, then you will pour the butter sauce onto the chicken, sausage, corn, and potatoes. Serve and ENJOY!
Note:
This recipe was originally made by Shauntra Maddison’s “ chicken wing boil” but I of course made some changes to my liking, but you can always go back to hers and use her recipe.
I never considered making a chicken boil at home until I missed my favorite seafood boil from a local restaurant that closed down. This recipe is a fantastic alternative for those who prefer chicken over seafood but still crave the rich, spicy flavors of a traditional boil. One thing I learned while making this dish is that using cornstarch to coat the chicken before pan-frying helps create a beautifully crispy golden exterior that locks in moisture and seasoning. It’s a game-changer compared to just seasoning the chicken alone. Another tip is to use frozen corn on the cob — it’s convenient and because it’s blanched before freezing, it cooks perfectly in the boil without becoming mushy. Pairing smoked sausages with potatoes and corn creates a classic Southern experience in every bite. The butter sauce is key. Adding minced garlic and a hearty amount of Old Bay seasoning combined with paprika and chili powder offers balanced heat and depth of flavor. I’d recommend adjusting the Louisiana hot sauce dashes according to your spice tolerance. It brought just the right kick for me. From my experience, prepping all your ingredients before boiling saves time and helps everything come together smoothly. I also suggest serving this chicken boil with some crusty bread or over steamed rice to soak up the vibrant butter sauce. Overall, this recipe made me realize you don’t have to miss out on a boil just because seafood isn’t your thing. It’s easy, customizable, and perfect for sharing with family or friends on a cozy night. Give it a try and enjoy the satisfying blend of Cajun flavors and hearty ingredients!
