Blackened Chicken
title: blackened chicken 
categories: cajun, main dish, poultry 
yield: 8 servings 
16   ea 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  ground cayenne pepper
1/2 tsp  sweet paprika
  mmmmmother ingredients--------------------------
3/4 lb.  melted unsalted butter
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 
(ID: 12134) Mirror: Sun, Jun 22, 2003

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