Recipe

Blackened Chicken Recipe

Add Step-by-Step Photos	Vino4dino / All my dishes 1 year, 7 months ago Ironically, this high heat cooking method results with the most juicy and tender chicken. Goes well with rice pilaf and a salad. Note: Blackening should be done either outdoors or in a commercial kitchen. The process creates an incredible amount of... More Prep:20m Cook:10m Servings:8	Vino4dino
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Ingredients

16 3 oz skinless chicken breast

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

Directions

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.

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Comments

jenniferbyrdez 1 year, 7 months ago said:
Awesome and perfectly done. Thank you Vino.

lunasea 1 year, 7 months ago said:
This turned out so tender, delicious and flavorful. It's a real keeper, m'dear - thank you for making me look like a rock star!

Smiles,
~Vickie

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