I saw them do this on the show this past weekend and wanted to try it. I had ONE chicken breast, and I cut it in 3 pieces, the way they recommended. Pounded just a little to even out the pieces. I made half of the rub and it was just enough.
This was very easy, VERY fast, and delicious. Didn't smoke horribly at all!
Served with Ken's Lite Ranch dressing to dip. Delicous! Will do this again!
Lee
https://www.americastestkitchen.com/recipes/14125-blackened-chicken
Blackened Chicken
SERVESServes 4
TIME55 minutes
INGREDIENTS
1 tablespoon smoked paprika
1 tablespoon paprika
1 tablespoon kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
1½ teaspoons pepper
1½ teaspoons dried oregano
1½ teaspoons dried thyme
½–1 teaspoon cayenne pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1 teaspoon vegetable oil
3 tablespoons unsalted butter, cut into 6 pieces, divided
BEFORE YOU BEGINWe prefer a 12-inch cast-iron skillet here, but a heavy-bottomed stainless-steel or well-seasoned carbon-steel skillet will also work. Avoid nonstick cookware due to the high cooking temperature. This cooking method will produce a modest amount of smoke, so turn on your exhaust fan or crack open a window prior to cooking. If your chicken breasts weigh more than 8 ounces each, add 15 seconds to the cooking time after the cutlets have been flipped. We developed this recipe using Diamond Crystal kosher salt; if using Morton kosher salt, which is denser, use only 2¼ teaspoons. For a less spicy dish, use only ½ teaspoon of cayenne pepper.
INSTRUCTIONS
Combine smoked paprika, paprika, salt, garlic powder, onion powder, pepper, oregano, thyme, and cayenne in wide, shallow bowl. Set wire rack in rimmed baking sheet. Wad up paper towel and place within reach of stove
Working with 1 chicken breast at a time, halve chicken breast crosswise, then cut thicker half in half horizontally, creating 3 cutlets of similar thickness. Place cutlets between sheets of plastic wrap and gently pound to even ⅓-inch thickness.
Working with 1 cutlet at a time, dredge thoroughly in spice mixture, pressing to adhere, then shake off excess. Place cutlets in single layer on second rimmed baking sheet.
Heat oil in 12-inch cast-iron skillet over high heat until just smoking. Add 1 tablespoon butter to skillet, then tilt skillet or spread butter with flexible spatula until it coats skillet evenly. Add 6 cutlets to skillet, press on each firmly with spatula, and cook undisturbed for 2 minutes. Using tongs, flip cutlets. Press cutlets against skillet with spatula and cook for 1 minute. Slide skillet off heat (leave burner on) and transfer cutlets to prepared wire rack. Grab paper towel with tongs and wipe out skillet to remove any debris.
Return skillet to heat. Add remaining 2 tablespoons butter and repeat with remaining cutlets. Let cutlets rest for 3 minutes on rack and serve. (Leftover chicken can be refrigerated for up to 3 days.)
This was very easy, VERY fast, and delicious. Didn't smoke horribly at all!
Served with Ken's Lite Ranch dressing to dip. Delicous! Will do this again!
Lee
https://www.americastestkitchen.com/recipes/14125-blackened-chicken
Blackened Chicken
SERVESServes 4
TIME55 minutes
INGREDIENTS
1 tablespoon smoked paprika
1 tablespoon paprika
1 tablespoon kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
1½ teaspoons pepper
1½ teaspoons dried oregano
1½ teaspoons dried thyme
½–1 teaspoon cayenne pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1 teaspoon vegetable oil
3 tablespoons unsalted butter, cut into 6 pieces, divided
BEFORE YOU BEGIN
INSTRUCTIONS
Combine smoked paprika, paprika, salt, garlic powder, onion powder, pepper, oregano, thyme, and cayenne in wide, shallow bowl. Set wire rack in rimmed baking sheet. Wad up paper towel and place within reach of stove
Working with 1 chicken breast at a time, halve chicken breast crosswise, then cut thicker half in half horizontally, creating 3 cutlets of similar thickness. Place cutlets between sheets of plastic wrap and gently pound to even ⅓-inch thickness.
Working with 1 cutlet at a time, dredge thoroughly in spice mixture, pressing to adhere, then shake off excess. Place cutlets in single layer on second rimmed baking sheet.
Heat oil in 12-inch cast-iron skillet over high heat until just smoking. Add 1 tablespoon butter to skillet, then tilt skillet or spread butter with flexible spatula until it coats skillet evenly. Add 6 cutlets to skillet, press on each firmly with spatula, and cook undisturbed for 2 minutes. Using tongs, flip cutlets. Press cutlets against skillet with spatula and cook for 1 minute. Slide skillet off heat (leave burner on) and transfer cutlets to prepared wire rack. Grab paper towel with tongs and wipe out skillet to remove any debris.
Return skillet to heat. Add remaining 2 tablespoons butter and repeat with remaining cutlets. Let cutlets rest for 3 minutes on rack and serve. (Leftover chicken can be refrigerated for up to 3 days.)
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