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LOCATION: Recipes >> Poultry >> Blackened Chicken

Print this Recipe    Blackened Chicken

Keywords: cajun, main dish, poultry, chicken, spices

Servings: 8

16 ea 3 oz skinless chicken breast
-------SEASONING MIX--------
2 Tbsp Salt
1 1/2 tsp Garlic powder
1 1/2 tsp Ground black pepper
1 tsp White pepper
1 tsp Onion powder
1 tsp Ground cumin
1/2 tsp Gound cayenne pepper
1/2 tsp Sweet paprika
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."

-End Recipe Export-


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