How to make it

  • 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.

Reviews & Comments 2

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    " It was excellent "
    lunasea ate it and 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!

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    " It was excellent "
    jenniferbyrdez ate it and said...
    Awesome and perfectly done. Thank you Vino.
    Was this review helpful? Yes Flag

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