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Blackened Chicken

Category: Cajun

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(4.0) by 2 users

Ingredients:

16 3 oz skinless chicken breast

MMMMMSEASONING MIX

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

MMMMMOTHER INGREDIENTS

3/4 lb Melted unsalted butter

Instructions:

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." From The
Prudhomme Family Cookbook