Opelousas Baked Chicken | RealCajunRecipes.com
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 S
Ingredients
- 4 fryer halves
- Tony Chachere's Creole Seasoning
- 1 cup oil
- 1 cup water
- 1 small can paprika (2-2.5 oz)
- 1 tbsp chili powder
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