Louisiana Style Blackened Chicken

"This is a recipe by Jeanne Rankin and I love it."
 
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photo by gailanng photo by gailanng
photo by gailanng
photo by Jen F. photo by Jen F.
photo by jessymroberts photo by jessymroberts
photo by Jen F. photo by Jen F.
photo by April N. photo by April N.
Ready In:
33mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • Preheat the oven to 200C/400 degrees F.
  • In a large bowl, mix together all the blackening spices.
  • Toss the chicken in the spices, making sure that each fillet is evenly coated.
  • Heat a large heavy based frying pan over high heat until very hot.
  • Add the oil and fry chicken fillets on each side.
  • You want the chicken to fry quite fast so that you sear and roast the spices very well.
  • Don't be tempted to add too many pieces to the pan at once or you will not get the desired effect.
  • When the fillet is well seared, place on a roasting tray and bake in preheated oven for 10 minutes.
  • Serve the chicken on a platter garnished with a few salad leaves.

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Reviews

  1. Made this for dinner last night and my daughter loved it. We like it hot here! I think it would be good with pasta and alfredo sauce as well. That would probably cool the heat but you can always adjust the cayenne pepper if you think it's too much for you. Oh and no joke about the smoke. Open the windows for this one. Thanks for the recipe!
     
  2. This recipe tastes awesome! The only problem is the smoke it creates. Open all windows and try not to breath the smoke. It will choke you. My wife loves this and requests it once a week.
     
  3. This chicken was amazingly flavorful. I used 4 boneless, skinless chicken breasts and cut the breasts into thirds so had a total of 12 pieces of chicken. I doubled the spices because I knew I'd need more and I was right! The spice mixture is fabulous but VERY hot, so if you don't like hot, cut the cayenne in half. Thanks for the great recipe.
     
  4. I think that this had the potential to be a great dish, but the spices were far too overpowering! The amount of cayenne quite literally set our mouth on fire, and we love spicy food!
     
  5. So quick and easy to fix. The chicken was moist and juicy and very very spicy. We loved it.
     
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Tweaks

  1. Added a "Spicy Szechwan Five Spice" seasoning to the blackened spice mix!
     
  2. Didn't have white pepper so I just doubled up on the black.
     
  3. Incredibly tasty! Two enthusiastic thumbs WAY up :) Instead of chicken I used Salmon filets. Just Cooked them in the pan and omited the baking step. Served it over penne in a white wine garlic cream sauce with steamed broccoli. Thank you for an amazing New Years Eve dinner idea.
     
  4. I had never blackened anything before and I was so afraid I'd mess it up, but this turned out perfectly! I fiddled with the spices a bit, I didn't have any onion powder, so I left it out, and I substituted crushed red pepper for cayenne. Then I cut my chicken into strips and served it over angel hair alfredo with broccoli. Very easy recipe to do, the only thing I would change would be to put half the salt next time. Loved it! Will definitely do again!
     

RECIPE SUBMITTED BY

Our dear friend Latchy passed away from acute myeloid leukemia in August 2006, after being diagnosed with the disease in October 2005. She was a dear friend to many Recipezaar members throughout the world and she will be greatly missed. Latchy was a great chef; and her speciality was Asian food. She loved wine and cheese, but wasn’t fussed on desserts. She had a great sense of humour and was the life of any party. Latchy was her childhood nickname, and those of us who knew her real name still called her ‘Latch’. We loved her. With the permission of Latchy’s daughter, here is the eulogy read at her funeral (edited slightly to maintain the family’s privacy). Recipezaar and her Recipezaar chat group, the ‘Tipsy Tarts’ were represented at the funeral by Latchy’s close Zaar friends, Mummamills, Chrissyo and Liara: “Latchy, was born in Melbourne in 1939. In her younger years she led a very energetic life and was very involved in swimming and dancing. She had the opportunity to compete in the 1956 Olympics but couldn’t be fussed to do the training and preferred to enjoy herself instead. Latchy met her late husband, Bruce, in Melbourne. Bruce being with the army, they started their life of travel together and extended their family. Their first child was born in Perth, their second in New Guinea and their third child, in Melbourne. They also lived in Newcastle, Sydney, and Singapore before settling in Brisbane. It was in Singapore that her love of cooking, sewing and craft began. Latchy broke military protocol for dining-in nights. Women were finally allowed to attend. One day, Bruce was watching a TV program about sailing around the world. On the program when the wife was told of this plan she said “No Way”, but Latchy said, “When are you going to start?” So, Bruce retired from the army to begin building a 54 foot steel ketch in the back yard, learning as he went. Latchy worked for many years until they finally set off around the world in 1987. They got as far as Malaysia and loved it so much they didn’t go any further. They loved the lifestyle, the people and the food and only came back when Bruce fell ill. After Bruce passed away, Latchy developed her talents, such as painting, and became involved with her family and grandchildren. About 7 years ago, she decided to make her life in Hervey Bay, a beach-side retirement town in Queensland, Australia. She loved the lifestyle, the people and became very involved in the community life. Latchy started volunteering with tax help, then the multicultural respite where she put her cooking skills to use and then with Legacy (an organization which supports the widows of servicemen and ex-servicemen). Latchy opened up a new world by learning about computers and the internet and she met her great friends, the Tipsy Tarts through the website Recipezaar. Latchy was a strong, independent, funny, straight forward and loving mother, grandmother and friend, and we will miss her greatly.”
 
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