Post by April B. on Feb 26, 2003 8:18:13 GMT -6
Cajun Blackened Chicken
about 4 servings
4 each chicken breast without skin and halved
Seasoning Mix:
1 & ½ Tbs. salt
3/4 tsp. garlic powder
1 & 1/4 tsp. black pepper
½ tsp. onion powder
½ tsp. ground cumin
1/4 tsp. cayenne pepper
1/4 tsp. paprika
1/2 pound unsalted butter -- melted
You can use 4 skinless legs or thigh pieces, or a combination of these remove the bone.
Pound each breast (or leg-thigh) fillet to about ½ inch thick.
Let the chicken come to room temperature before blackening.
Mix the rest of spices together except butter into 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.
Dip each chicken piece into the melted butter so that both sides are well coated.
Sprinkle each chicken piece evenly with the seasoning mix, patting the spice in with your hands.
(When you lay the chicken pieces on a plate to season it, make sure the surface is warm, this way the butter won't congeal and stick to the surface instead of to the meat.
Always remember to wipe the surface clean after seasoning each fillet.
Save any remaining seasoning mix for the time that you cook and want spice.)
Quickly place the fillet skinned side down in the hot skillet, make sure all meat folds are opened and the meat is lying flat.
Drizzle about 1 tsp. butter on the top of the chicken pieces (careful, as the butter may flame up).
If you are cooking more that 1 chicken piece at a time, place each chicken piece 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.
Turn the chicken piece over and pour about 1 tsp. more of melted butter on top of each.
Cook just until meat is cooked through, about 2 minutes more.
Serve the chicken pieces.
Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chicken pieces.
Serve on heated serving plate, two pieces each.
Note it is best to do the blackening outdoors.
It creates a large amount of smoke.
This would set off your smoke alarms. Lol
about 4 servings
4 each chicken breast without skin and halved
Seasoning Mix:
1 & ½ Tbs. salt
3/4 tsp. garlic powder
1 & 1/4 tsp. black pepper
½ tsp. onion powder
½ tsp. ground cumin
1/4 tsp. cayenne pepper
1/4 tsp. paprika
1/2 pound unsalted butter -- melted
You can use 4 skinless legs or thigh pieces, or a combination of these remove the bone.
Pound each breast (or leg-thigh) fillet to about ½ inch thick.
Let the chicken come to room temperature before blackening.
Mix the rest of spices together except butter into 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.
Dip each chicken piece into the melted butter so that both sides are well coated.
Sprinkle each chicken piece evenly with the seasoning mix, patting the spice in with your hands.
(When you lay the chicken pieces on a plate to season it, make sure the surface is warm, this way the butter won't congeal and stick to the surface instead of to the meat.
Always remember to wipe the surface clean after seasoning each fillet.
Save any remaining seasoning mix for the time that you cook and want spice.)
Quickly place the fillet skinned side down in the hot skillet, make sure all meat folds are opened and the meat is lying flat.
Drizzle about 1 tsp. butter on the top of the chicken pieces (careful, as the butter may flame up).
If you are cooking more that 1 chicken piece at a time, place each chicken piece 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.
Turn the chicken piece over and pour about 1 tsp. more of melted butter on top of each.
Cook just until meat is cooked through, about 2 minutes more.
Serve the chicken pieces.
Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chicken pieces.
Serve on heated serving plate, two pieces each.
Note it is best to do the blackening outdoors.
It creates a large amount of smoke.
This would set off your smoke alarms. Lol
