Chicken Grandee

Preparation info

  • Serves


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This dish was made famous at Mosca’s, but it spread to many other restaurants around New Orleans. Each of them cooks it a little differently. (Mosca’s doesn’t use sausage or bell pepper in theirs, for example.) Feel free to add a few items of your own to the broiling pan.


  • 1 whole chicken, about 3 lb., or 3 chicken breasts
  • Salt to taste


  1. Preheat the oven to 400 degrees F. With a cleaver, cut the whole chicken breast (both sides) into four pieces, and each of the thighs into two pieces. Leave the drumsticks whole. Cut the tips off the wings. Remove small bones—big ones are okay. Season the pieces