Opelousas Baked Chicken

6 servings Prep: 15 m Cook: 3 h 30 m Total: 3 h 45 m Intermediate
5.0/5 (4)
Opelousas Baked Chicken
The secret to this very famous Opelousas dish is in the seasoning and in the long, slow basting process. Chicken halves are rubbed with Tony Chachere’s Creole Seasoning, bathed in oil and water, dusted with paprika and chili powder, then basted every half hour for 3-5 hours until deep dark brown and incredibly tender.

Ingredients

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

Step-by-Step Instructions

  1. Season chicken generously with Tony’s or salt & pepper. Rub well on each side.
  2. Place fryer halves in open baking pan & cover with a mixture of oil and water. Sprinkle with paprika & chili powder.
  3. Place pan in a pre-heated 275° oven and baste continuously about every half hour until deep dark brown, about 3-5 hours.

Common Problems and Solutions

Q: Why does my chicken take so long to brown?

A: At 275°F, the browning process is intentionally slow—that's the secret. Be patient and keep basting every 30 minutes. If your chicken isn't browning after 3 hours, you can increase heat slightly to 300°F, but watch it closely.

Q: Can I skip the basting every 30 minutes?

A: The frequent basting is essential to this recipe—it keeps the chicken moist while building that deep dark color and flavor. Set a timer so you don't forget. If you need a less hands-on method, this isn't the right recipe.

Q: How do I know when the chicken is done?

A: Look for deep dark brown color (almost mahogany) and an internal temperature of 165°F in the thickest part. The chicken should be very tender and the skin richly colored from the paprika and chili powder.

Tips and Techniques

Use a large, shallow baking pan so the chicken sits in the oil-water mixture without being completely submerged. A roasting pan works perfectly. Keep the oven temperature steady at 275°F—resist the urge to turn it up to speed things along.

Ingredient Substitutions

  • Tony Chachere's Creole Seasoning: Your favorite Cajun seasoning blend or a mix of salt, black pepper, cayenne, garlic powder, and onion powder
  • Fryer halves: Chicken quarters, leg quarters, or whole chicken pieces

Equipment Needed

  • Large shallow baking pan or roasting pan
  • Basting brush or spoon
  • Meat thermometer

Historical Context

Opelousas, the seat of St. Landry Parish, is known as the Spice Capital of the World, home to Tony Chachere’s and Savoie’s seasonings. This patient, slow-baked chicken reflects the town’s commitment to deep flavor and proper technique.