Opelousas Baked Chicken

2003-04-17
  • Yield : 6 - 8
  • Servings : 6 - 8
  • Prep Time : 30m
  • Cook Time : 3:0 h
  • Ready In : 3:30 h
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The secret to this very famous Opelousas dish is in the seasoning and in the long, slow basting process.

Ingredients

  • 4 fryer halves
  • Tony Chachere's Creole Seasoning
  • 1 cup oil
  • 1 cup water
  • 1 small can paprika
  • 1 tbsp chili powder

Directions

Step 1

Season chicken generously with Tony's or salt & pepper. Rub well on each side.

Step 2

Place fryer halves in open baking pan & cover with a mixture of oil and water. Sprinkle with paprika & chili powder.

Step 3

Place pan in a pre-heated 275° oven and baste continuously about every half hour until deep dark brown about 3-5 hours.

The secret to this very famous Opelousas dish is in the seasoning and in the long, slow basting process. Serve with Cajun rice dressing, petit pois, candied yams, a green salad and French bread.

Recipe Type: ,

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