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Opelousas Sostan Baked Chicken
Posted on 7/26/18 at 2:27 pm
Posted on 7/26/18 at 2:27 pm
I was cruising through back post the other day and came across Opelousas chicken. Well being born in Opelousas and raised in Port barre ya would think I woulda heard of this. After reading the posts and doing some research I found it was jsut regular ole baked chicken like Mama usta make. Anyways I made a batch took, a bunch of pictures and wrote it up on a blog post. You Baws give it a try and let me know what yall think of my sostan chicken. 
Here is the link to the article:
Sostan Chicken
and here is some mood music to get ya started.
Opelousas Sostan
Here is the link to the article:
Sostan Chicken
and here is some mood music to get ya started.
Opelousas Sostan
This post was edited on 7/26/18 at 2:32 pm
6
Posted on 7/26/18 at 2:27 pm to Captain Ray
Welcome back, Sir. 
Posted on 7/26/18 at 2:33 pm to Panny Crickets
Thanks, we been visiting and camping and such and not on line much lately but its fun reading back and trying to catch up
Posted on 7/26/18 at 2:46 pm to Captain Ray
Wash that down with some Busch Light Tall Boys and wonder what the poor folks are doing.
This post was edited on 7/26/18 at 2:48 pm
Posted on 7/26/18 at 2:48 pm to Captain Ray
OPELOUSAS SOSTAN
Can't be played w/o this one !
HEE HAW BREAKDOWN
Can't be played w/o this one !
HEE HAW BREAKDOWN
This post was edited on 7/26/18 at 2:55 pm
Posted on 7/26/18 at 3:21 pm to Captain Ray
That looks excellent. Thanks for posting the recipe.
Posted on 7/26/18 at 3:45 pm to Captain Ray
Y’all making me homesick with that food and music
Posted on 7/26/18 at 3:59 pm to glassman
Here's a recipe by Kajungee from the recipe collection.
Opelousas Chicken
The secret to this very famous Opelousas dish is in the seasoning & in the long, slow basting process. You can also use whole chickens instead of fryer halves.
Ingredients
4 fryer halves
Tony Chachere’s Creole Seasoning
1 cup oil
1 cup water
1 small can paprika
1 Tbs chili powder
Procedure
1. 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.
2. Place pan in a pre-heated 275° oven and cook until hot. Baste continuously about every half hour until deep dark brown about 3-5 hours.
Cooking Times
Preparation Time: 30 minutes
Cooking Time: 3 hours
Total Time: 3 hours and 30 minutes
Source: Kajungee
Opelousas Chicken
The secret to this very famous Opelousas dish is in the seasoning & in the long, slow basting process. You can also use whole chickens instead of fryer halves.
Ingredients
4 fryer halves
Tony Chachere’s Creole Seasoning
1 cup oil
1 cup water
1 small can paprika
1 Tbs chili powder
Procedure
1. 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.
2. Place pan in a pre-heated 275° oven and cook until hot. Baste continuously about every half hour until deep dark brown about 3-5 hours.
Cooking Times
Preparation Time: 30 minutes
Cooking Time: 3 hours
Total Time: 3 hours and 30 minutes
Source: Kajungee
This post was edited on 7/26/18 at 4:04 pm
Posted on 7/26/18 at 4:04 pm to Captain Ray
Looks good Ray. Appears you put alot of love into those chicken thighs.
Tell me about the deep fried pickle spears. How did they come out?
Tell me about the deep fried pickle spears. How did they come out?
Posted on 7/26/18 at 4:05 pm to Stadium Rat
I've sen lots of recipes I do mine a lil different and thought I'd show you Baws my tricks. Like leaving the lil basting hole in the pan. Last season I did 2 big pans of legs that way with lots of spice and a shot of crab boil powder I piled them in a big aluminum [pan and brought em to a game party. Once folks found them the whole pan was empty and the 2 different wings that were brought were barely touched. That made an ole sostan happy!!
Posted on 7/26/18 at 4:10 pm to Captain Ray
What sort of things you doing with that jar of leftover drippings you're saving?
Posted on 7/26/18 at 4:15 pm to Stadium Rat
That's the Tony's cookbook recipe. It is excellent.
Posted on 7/26/18 at 4:19 pm to Y.A. Tittle
about da drippins I aint decided yet when I do I'll let yall know.it keeps for a week or more in the fridge its really butter sauce.
About the fried pickle spears man were they good!! WE both agree better than the dill slices we usta always do and They came out great I put em to dry and patted em with a paper towel then corn starch then egg wash then seasoned zatarain fish fry. Nest time yall fry anything I highly recommend em.
About the fried pickle spears man were they good!! WE both agree better than the dill slices we usta always do and They came out great I put em to dry and patted em with a paper towel then corn starch then egg wash then seasoned zatarain fish fry. Nest time yall fry anything I highly recommend em.
Posted on 7/26/18 at 4:47 pm to Captain Ray
Does the skin still get crispy? Crispy skin might be more important to me than buttery sauce ... not that I'm criticizing the dish, it looks great!!
Posted on 7/26/18 at 5:24 pm to Darla Hood
yea the skin draws up gets thin and not what I would call crispy bt easy to eat spicy and delicous you can bite right through it and not drag te skin off with the first bite
Posted on 7/26/18 at 6:56 pm to Stadium Rat
quote:
Here's a recipe by Kajungee from the recipe collection.
Opelousas Chicken
One of the first things I made when I started following this board many years ago. RIP gee.
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