Opelousas Chicken

Main Course

Recipe courtesy of Louisiana Kitchen & Culture magazine

Serves 6

  • 3½- to 4-pound fryer, cut up
  • 1/3 cup Tony Chachere’s Creole Seasoning
  • 1 cup vegetable oil
  • 1 cup chicken stock
  • 1 small can hot paprika
  • 1 tablespoon chili powder

Opelousas Chicken

Baked Opelousas Chicken

Click image to enlarge


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.


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