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Opelousas Chicken
Posted on 10/7/17 at 10:45 pm
Posted on 10/7/17 at 10:45 pm
3
Posted on 10/7/17 at 10:47 pm to mouton
I always use a whole chicken lately.
Posted on 10/7/17 at 11:34 pm to mouton
Works well with quarters, too. I omit the oil. The chicken creates oil. Baste with enough water to reach 1/4 inch in the pan. Basting is key.
This post was edited on 10/8/17 at 7:17 am
Posted on 10/8/17 at 12:21 am to OTIS2
Basting really is the key . That and keeping the surface covered with paprika and seasoning that washes off from the basting. Such a simple recipe that creates such great flavor.
Posted on 10/9/17 at 12:31 pm to mouton
quote:
RIP Kajungee
Opelousas baked chicken
Thanks for remembering Mouton!!
Posted on 10/9/17 at 12:47 pm to mouton
pics? Reading the other thread where it says " it will look like too much". Wondering what it actually looks like.
Posted on 10/9/17 at 12:54 pm to MorbidTheClown
Have you ever done or seen a "Dry Rub" for Ribs? The seasoning is caked on thick. 
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