Recipe courtesy of Louisiana Kitchen & Culture magazine
Preheat oven to 250°F.
Generously coat chicken on all sides with Tony Chachere’s, patting to adhere. Place in a baking dish in a single layer, skin-side up; whisk together vegetable oil and chicken stock and pour around chicken pieces. Mix together paprika and chili powder; sprinkle evenly over chicken pieces.
Transfer chicken to oven and bake, basting every 30 minutes, until chicken is a deep mahogany, 4½ to 5 hours. Serve at once, and pass the basting liquid at the table.