Opelousas Baked Chicken2003-04-17
- Course: Main Dishes
- 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.
- 4 fryer halves
- Tony Chachere's Creole Seasoning
- 1 cup oil
- 1 cup water
- 1 small can paprika
- 1 tbsp chili powder
Season chicken generously with Tony's or salt & pepper. Rub well on each side.
Place fryer halves in open baking pan & cover with a mixture of oil and water. Sprinkle with paprika & chili powder.
Place pan in a pre-heated 275° oven and baste continuously about every half hour until deep dark brown about 3-5 hours.