Blackened Chicken
- 1/2 tablespoon smoked paprika
- 1/2 teaspoon cayenne pepper (this is the hot one so you can tame it back if need be)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 2 large chicken breast sliced in half lengthwise
- 3 tablespoons canola oil
Combine smoked paprika, cayenne pepper, dried thyme, garlic powder, onion powder, black pepper, oregano and salt in a Ziploc bag. Shake to combine.
Brush chicken breasts lightly on both sides with oil or spray with baking spray. Use your hands to spread the seasonings evenly over the chicken.
Heat one tablespoon canola oil in a nonstick skillet over medium to medium high heat until it is smoking. Cook chicken until it is golden brown (almost black) on both sides and cooked through; approximately 5 minutes each side. Remove from skillet. Cover with a loose aluminum foil tent; let rest for 10 minutes.
NOTES: - Use a Ziploc sandwich bag to mix your spices. You can shake it to combine the spices and throw away the bag when you are done. Happiness equals no extra bowl and spoon to wash. - These days chicken breasts are just huge so slice them in half lengthwise. They will still be a healthy portion and they cook more evenly. - Let the chicken breasts come to room temperature for about 30 minutes. - Preheat the pan just until the oil begins to smoke. Add the chicken and sear in those juices and spices. Cook until the chicken is cooked through and browned. - After cooking cover the chicken loosely with an aluminum foil tent and let rest for 10-15 minutes. - Can also fry chicken for 30 seconds each side to blacken then put in 450 deg oven for 10-12 min to finish cooking. Allow to rest 5 min before slicing and serving.