Blackened Chicken

* Exported from MasterCook *

Blackened Chicken

Recipe By : The Prudhomme Family Cookbook, p. 188
Serving Size : 8 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 skinless boneless chicken breast -- See note
****Seasoning Mix***
2 tablespoons salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons black pepper
1 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon ground cumin
1/2 teaspoon ground red pepper -- (preferably cayenne)
1/2 teaspoon sweet paprika
3/4 pound unsalted butter -- melted and kept warm
in a skillet.

Note: Breasts should be 3 ounces each, about 1/2 to 3/4 inch thick, or us
8 (10oz) 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 250 degree 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. (f 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 top of the fillet (be careful, as the butter may flame
up). If you cook more than 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 minute. (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 cook through, about 2 minute 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.

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NOTES : This recipe is attributed to Paul Prudhomme. He introduces the
blackening process with a couple of pages of text which describe his
purpose in creating the process, the effect of the process and a list of
eleven key elements for successful blackening. Some of these are:
1)Blackening should be done either outdoors or in a commercial kitchen
because of the smoke generated. 2) A butane burner or gas grill will
achieve the necessary high heat. 3) Cast iron is the only suitable
material for the skillet. 4) Skillet must be dry when heated. 5) Skillet
must be hot (about 500 degrees).