How to Make Blackened Chicken

A favored dish that people order out more often than make at home is blackened chicken, whether in a salad or Cajun style. Some cooks are hesitant to make blackened chicken for fear of shoe leather results. With these tips, the right pan and a little preparation, you can make blackened chicken that will have your friends and family requesting an encore.

Difficulty: Moderate

Instructions

Things You'll Need:

• 2 chicken breasts (boneless and skinless, or remove)
• 3 to 4 tbsp. vegetable oil
• 1 stick butter
• Cast iron skillet
• Baking pan
• Blackened Chicken Seasoning
• Homemade Blackened Chicken Seasoning
• 1 tbsp. salt
• 1 tsp. pepper (black or lemon pepper)
• 1 tsp. white pepper
• 1 tsp. paprika
• ½ to 1 tsp. cayenne pepper
• 1 tbsp. onion powder
• 1 tsp. poultry season (or sugar)
• 1 tsp. of Italian season (or one favorite such as thyme)

1. Thaw chicken slowly in the refrigerator if needed. Remove any leftover fat and pound the chicken down to ¾ inch thick, if needed, to promote blackened chicken texture and flavor. Rinse and pat dry with a paper towel.

2. Marinade chicken breasts as they thaw, or for several hours, if desired. Keep chicken covered. Try Italian dressing or a spicy dressing that is oil-and-vinegar-based. Remove excess marinade from the chicken with a paper towel before cooking. You can make blackened chicken that tastes great without this step, however.

3. Make blackened chicken in a two-step cooking process for tender, juicy results. This requires two heavy pans (one cast iron) or one cast iron pan and a heavy baking sheet for the oven.

4. Preheat the oven to 450 degrees F and heat a lightly oiled cast iron skillet for 5 minutes (see tips). Use vegetable oil rather than olive oil to minimize smoking. Keep the oven fan on throughout the process. Remove the pan and place it on the stove. Set the burner to high heat and turn the oven down to 375 degrees F.

5. Melt one stick of butter or margarine (not spread) in a shallow bowl. Dip chicken breasts in the butter and then liberally coat with blackened chicken seasoning mixture. Place chicken breasts in the preheated pan two at a time, spaced apart. Cook for 2 minutes, turn and cook 90 to 120 seconds more, for 1/2 to 3/4 inch breasts.

6. Finish cooking the blackened chicken by placing these on a lightly greased cookie sheet. Cook at 375 degree F until juices are clear, about 4 to 7 minutes based on thickness. Alternatively, finish cooking breasts in another well-oiled skillet set to medium heat. Cover and add a few drops of water for a softer blackened chicken breast.

7. Let blackened chicken breast sit for 5 minutes. Slice for salad or serve with your favorite side dishes.

Tips & Warnings

• Preheat cast iron skillet on medium-high heat on the stove rather than the oven if desired.
• Pans other than cast iron may warp.
• Heated oil may cause excess smoke.

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