How To make Blackened Chicken
16 3 oz skinless chicken breast
SEASONING MIX:
2 T Salt
1 1/2 t Garlic powder
1 1/2 t Ground black pepper
1 t White pepper
1 t Onion powder
1 t Ground cumin
1/2 t Gound cayenne pepper
1/2 t Sweet paprika
OTHER INGREDIENTS:
3/4 lb Melted unsalted butter
NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts, about 1/2 to 3/4 inch thick, or 8 (10-ounce) bone-in leg-thigh pieces, or a combination of these. Skin the leg-thigh pieces, then bone each piece along the length of the two bones, leaving meat in one piece. Trim off excess fat. Pound each breast or leg-thigh fillet to 1/2 inch thick. Let the chicken come to room temperature before blackening. Thoroughly combine the seasoning mix ingredients in a small bowl. Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 8 minutes. (the time will vary according to the intensity of the heat source.) Heat the serving plates in a 250F oven. Just before cooking each piece of chicken, dip it in the melted butter so that both sides are well coated, then sprinkle each fillet evenly with the seasoning mix, using about a rounded 1/2 teaspoon on each, and patting it in with your
hands. (If you lay the fillet on a plate or other surface to season it, be sure the surface is warm so the butter won't congeal and stick to the surface instead of to the meat. Wipe the surface clean after seasoning each fillet. Use any remaining seasoning mix in another recipe.) Immediately place the fillet skinned side down in the hot skillet, making sure all meat folds are opened up and the meat is lying flat. Pour about 1 teaspoon butter on the top of the fillet (be careful, as the butter may flame up). If you cook more that 1 fillet at a time, place each fillet in the skillet before buttering and seasoning another one. Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes. (The time will vary according to the thickness of the fillets and the heat of the skillet or fire; watch the meat and you'll see a white line coming up the side as it cooks.) Turn the fillets over and pour about 1 teaspoon more melted butter on top of each. Cook just until meat is cooked through, about 2 minutes more. Serve the chicken fillets crustier side up while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chicken fillets. To serve, place 2 breast fillets or 1 leg-thigh fillet on each heated serving plate. If you use a large serving platter, do not stack the fillets. Paul Prudhomme warns, "Blackening should be done either outdoors or in a commercial kitchen. The process creates an incredible amount of smoke that will set off your own and your neighbors' smoke alarms. People with really well-installed commercial hood vents at home have gotten away with blackening in their own kitchens. They are privileged! Don't push your luck." From The Prudhomme Family Cookbook
How To make Blackened Chicken's Videos
How to cook BLACKENED CHICKEN in a wok in less than 5 minutes. A simple template.
Blackened Chicken Recipe
Cajun cuisine has given us so many great dishes. One of the most beloved dishes to have come out of Cajun cooking is blackened chicken. Whenever food is dipped in melted butter and sprinkled with herbs and spices like oregano, peppercorn, and chili peppers, you know it will get people salivating.
We have chef Paul Prudhomme to thank for blackened chicken, and if you want to honor the man who revolutionized Cajun and Creole cooking, here’s a blackened chicken recipe that will make you wish you were prancing the streets of Louisiana.
So, get your spices out, your chicken thawed, and your butter melted, because it’s time to indulge in the richness of blackened chicken.
#Chicken #Food #Recipe
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QUICK & EASY Blackened Chicken with SO MUCH FLAVOR
Loaded with spices, quick and easy, this blackened chicken recipe is what spicy food lovers crave! Made with tender chicken seasoned with piquant blackening seasoning, then seared in butter. Ready in 10 minutes or less!
CHAPTERS:
0:00 Quick & Easy Blackened Chicken
0:19 Blackening Seasoning
1:54 About The Chicken
2:27 Melted Butter
4:11 Blackening Tip
4:49 Searing Tip
5:23 Blackened Char
5:58 Heat Factor
6:34 Chili Pepper Madness
6:51 Serving
7:16 More Recipes
THINGS YOU’LL NEED:
2 tablespoons smoked paprika or use regular paprika
1 tablespoon cayenne powder use more for a spicier blend
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon sea salt
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
2 chicken breasts 6 ounces each, skinless (or use chicken thighs)
¼ cup melted butter
Juice from ½ a lemon
FOR GARNISH: Sliced jalapenos or serrano peppers, fresh chopped parsley, spicy chili flakes
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I had so much fun making this! What other videos would you like to see?
-Mike
#spicy #spicyfood #blackened #chicken #chickenrecipe
Easy Blackened Chicken Recipe
This easy blackened chicken recipe is made using only 3 ingredients. An excellent low-carb, easy weeknight dinner recipe.
Full Recipe:
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The SECRET to restaurant quality Blackened Chicken: Best chicken recipes: Blackstone Flat top
You need to make this best chicken recipe! Whether you have a flat top Blackstone, a cast iron pan or even just a regular frying pan, this video shows you the restaurant secret to making the perfect blackened chicken.
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How to make Blackening Seasoning ( Blackened Chicken )
BLACKENED CHICKEN
1 - 2 lbs. Chicken
Olive Oil or Butter
2 Tbsp Paprika
2 Tbsp Smoked Paprika
2 Tbsp Kosher or Sea Salt
2 Tbsp Brown or White Sugar
1 Tbsp Thyme
1 Tbsp Oregano
1 Tbsp Black Pepper
1 - 2 Tbsp Garlic Powder
1 - 2 Tbsp Onion Powder
1 Tbsp Cayenne Pepper
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