Blackened Chicken
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cajun Main Dish
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 each chicken breast halves without skin
-----SEASONING MIX-----
2 tablespoons Salt
1 1/2 teaspoons Garlic powder
1 1/2 teaspoons Black pepper
1 teaspoon White pepper
1 teaspoon Onion powder
1 teaspoon Ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
-----OTHER INGREDIENTS-----
3/4 pound unsalted butter -- melted
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."
