One-Eyed Betty’s Chicken Tchoupitoulas Recipe

Enjoy this savory, gluten-free dish from the local restaurant
chicken tchoupitoulas
One-Eyed Betty’s Chicken Tchoupitoulas

One-Eyed Betty’s is known for its beer selection — the Ferndale restaurant has 47 brews on tap and more than 100 in bottles — but it has fantastic food, too. Case in point: the Chicken Tchoupitoulas. The savory, gluten-free dish is full of Cajun flavors. Here, the eatery shares its recipe so you can make it at home.

How to Make One-Eyed Betty’s Chicken Tchoupitoulas


2 lbs tricolor fingerling potatoes

8 oz fresh Hungarian yellow peppers

2 lbs boneless skin-on chicken breast, pounded thin

12 oz Tasso ham, diced

4 oz Cajun seasoning

2 tbsp fresh chives, finely chopped

Olive oil

Salt and pepper

Hollandaise Sauce:

10 tbsp unsalted butter

3 large egg yolks

1 tbsp lemon juice


Peppers: Preheat oven to 375 degrees. Place peppers on ungreased baking sheet and cook in oven for 12 minutes. Remove and set aside to cool. Once cooled, slice into ¼-inch rings and set aside.

Potatoes: Cut potatoes in half, lengthwise, and place in a bowl. Toss with 3-4 tbsp olive oil and a sprinkling of salt and pepper. Place on ungreased baking sheet and cook in oven for 18-20 minutes, or until fork tender. Remove and set aside to cool.

Chicken: Pound chicken until even in thickness. Use half the Cajun seasoning to coat both sides of chicken breast, and set aside.

Hollandaise Sauce: On low heat, melt butter and set aside. In blender, on medium-high speed, blend egg yolks and lemon juice for 30 seconds, until light and airy. Turn blender speed to low, and while blender is running, slowly drizzle in melted butter, until proper consistency. Turn off blender and taste. Add salt or more lemon and blend, until desired taste.


In medium sauté pan on medium heat, with a light amount of olive oil, sauté chicken breast. Turn every few minutes, until it reaches an internal temperature of 165 degrees.

In separate sauté pan, heat 4 tbsp olive oil on medium-high heat. Add potatoes, peppers, and Tasso ham. Toss until heated throughout, then add remaining Cajun and toss again.

Place potato-pepper-ham blend on large serving dish. Top with cooked chicken. Evenly pour hollandaise sauce overtop and garnish with chives. Serve and enjoy!

One-Eyed Betty’s, 175 W. Troy St., Ferndale; 248-808-6633; 

This story is featured in the January 2022 issue of Hour Detroit magazine. Read more stories in our digital edition.

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