Blackened Chicken

  What do I do when I am not gardening?  Cook, of course!  This is a super easy recipe for Blackened Chicken and only takes a few minutes to do. I use a homemade spicy seasoning mix on either chicken, or pork. After experimenting with several recipes I've settled on a mix that isn't too spicy; and the flavor really blends well with the meats.

I wash the meat and pat it dry before using the seasoning mix and set it aside while I pull things together. I use an electric skillet and will set the temperature at 400 degrees a few minutes before tossing the meat in the oil/butter. I get it really hot, but not smoking. Be careful not to let the butter burn before adding the meat. Reduce the temperature, if necessary.

If you are using chicken or boneless pork cuts, pound them to about 1/4 inch before dredging in the spice. I place the chicken breasts in a heavy plastic bag before pounding. This makes the chicken a uniform thickness and lessens cooking time. In addition, this also makes the chicken incredibly tender.

Recipe for the rub mix:

1 tablespoon pepper (I like grinding my own)
1 tablespoon dry mustard (I like using the double strength)
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon kosher salt
3/4 tablespoon thyme leaves (do not use the powdered)

Optional 1/2 tablespoon dried crushed parsley

If you want to use cayenne, or a hot Indian chili, to make it hot hot hot you can. I usually add a very small amount--1/4 teaspoon--it does not make the roof of your melt.

Dredge your meat in the spice mix and use your fingers to rub it gently into the meat and set aside. Don't overdo as you don't want the spices to become too moist and gummy. I can do three chicken breasts with this amount of spices

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 The oil/butter should be really sizzling before adding the meat. Place your meat in the hot oil and cook on one side for three minutes before turning. Cover and let cook for an additional three minutes. Check for doneness and remove.  Watch so it doesn't burn.

Let your meat rest for a few minutes before plating up.   To deglaze the skillet, turn off the heat, drain some of the oil out of the skillet and then add  a couple of tablespoons of a nice red wine, worchestershire, or whatever, scrape up the bits and pieces off the bottom of the pan to make a nice glaze to pour over your meat.  Enjoy!