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Best Blackened Chicken Recipes

Best Blackened Chicken Recipes


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Top Rated Blackened Chicken Recipes

After picking up a blackened seasoning mix from New Orleans, we decided to throw it on a batch of wings to see how it would turn out — the skin was crisp, flavorful and absolutely delicious.Alternatively, you could make a spice mixture of your own, or use a pre-made cajun seasoning mix for this recipe.Click here to see The Ultimate Wing Party story.

A quick-and-easy recipe for chicken that's topped with crunchy peanuts. Try serving it with roasted vegetables like asparagus as shown or even wild rice.Click here to see more peanut recipes.


Best Blackened Chicken Recipe

IT IS GRILLING SEASON! Yeeeesssssssssssssssssssss.

Are you ready for Memorial Day weekend?

As much as I am not a huge meat-eater or alcohol drinker I love me some grilling time. Being outside and whipping up some delicious food is the dream. I mean it’s seriously the best feeling ever. If there is one thing that I can stand eating (as long as I don’t get a gross grizzle piece) it is fresh off the grill blackened chicken.

As much as I don’t like spicy food I absolutely love blackened anything. The heat, the spice, the flavor, oh my its delicious.

Speaking frankly as the girl who really isn’t a pro when it comes to dealing with meat. There are a couple of tips I’ve learned along the way. Especially when it comes to chicken, the ultimate goal is to keep it moist and tender. Once you cook it to long it becomes tasteless, dry and stringy. No good.

My favorite trick is after the chicken is almost fully cooked you want to wrap in aluminum foil to keep in the juices and let it finish cooking through. It keeps the juices inside, and at the same time cooks it through with the heat. It’s perfection and allows you to tie up the rest of dinner in the meantime.

Ever since I figured out that trick I could handle eating chicken. (well mostly). No more dry chicken!

We’ve been working extremely hard on our back deck. I have a epic ‘X’ tan line (currently still burnt) to prove it. Changing the railings and stair location has changed the appearance of our deck by ten folds.

I mean it is amazing. I’ll show you guys once it is finished. Along with my two tier garden bed. Oooo can’t wait for that baby.

I’m so excited to have a nice deck I already have a list of grilled items on the menu. After we finish this deck I am going to be a grilling queen. Pssssh men stand aside, let this girl handle it.

Actually, we have a rack of ribs and some other meat goodies ordered from our farm that I have grilling plans for. Do I know how prepare it? Nope, but I know how to (somehow) and it will taste delicious. Well, I hope it does at least.

Will I eat the ribs? Honestly, no. I haven’t ever had ribs and don’t plan on it. Who knows I guess, just like this blackened chicken I tweaked it and figured out a way where I’ll eat it.


If you’ve been on the hunt for more ways to spruce up dinner time , try our easy, over-the-top Stuffed Chicken Breasts and these tasty Oven-Baked BBQ Leg Quarters !

Blackened Chicken is a Cajun dish in which chicken breasts are coated in Blackened Seasoning and pan-seared. Contrary to what many might believe, blackened food is not cooked until it’s burnt — it’s just well seasoned.

It is actually the amount of red spice in the blend that gives blackened food that deep, dark, black coloring.

ABOUT BLACKENED SEASONING

Blackened Seasoning is the brainchild of the famous New Orleans restauranteur, Paul Prudhomme, and it was first used to season redfish. The chef would dip the fish in butter, dust it liberally with a piquant blend of chili powders, dried herbs, and spices, and send it off for a quick pan sear in a screaming hot skillet.

This seasoning trend took off in a big way, and it wasn’t long before more than just fish was getting blackened.


What is Blackened Chicken?

At first glance, that blackened piece of chicken may look a whole lot like an over-cooked, perhaps even forgotten, cooking experiment performed by a toddler. It certainly looks burnt, but is it?

Blackening is a well-known cooking technique used to prepare firm-fleshed fish and other meats such as chicken or steak and is often associated with Cajun cuisine. The process of blackening involves dipping chicken (or fish…or beef) in melted butter and coating in a flavorful blend of herbs and spices. It is then cooked in a hot pan, traditionally cast iron. The result is a wonderfully spiced piece of meat with a dark crust around the outside – a result of the cooked milk solids from the butter and charred spices.

Continue reading to learn more about cooking blackened chicken breasts.


Ingredients

  • For the Rub:
  • 1 teaspoon black onion seed (Nigella)
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika (not smoked)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cinnamon
  • Pinch kosher salt
  • 1/2 teaspoon black peppercorns
  • For the Chicken:
  • 2 tablespoons extra-virgin olive oil
  • 2 large skinless chicken breasts
  • To Serve:
  • 3 cups white rice (cooked)
  • 1 lime (zested)
  • 1/2 teaspoon chili flakes

Blackened Chicken (Baked, Grilled, Or Cooked in Skillet)

Blackened Chicken, a flavorful Cajun Chicken recipe with signature blackened spice crust. Whether baked in oven, grilled, or cook in cast iron skillet, the resulting chicken is bursting with flavor of Cajun spices, looks tempting, and tastes incredible. This recipe is keto, low-carb, and weeknight dinner approved. (Leftovers are even more flavorful with a crunchy chopped salad.)

Including instructions to bake Blackened Chicken, cook on the grill and traditional pan-fried in cast iron skillet. With just 20 minutes prep and pantry staples, this Cajun chicken main course is much easier to prepare at home than you might imagine. With my Homemade Blackened Seasoning recipe, you can even make it tonight!

So, let's cook some Blackened Chicken! Shall we?

WHAT IS BLACKENED CHICKEN?

Blackened Chicken is result of cooking chicken on high heat with spices and dairy product. Also know as "Blackening" , this cooking method is very popular in Cajun cuisine. Chicken or fish is first dipped in melted butter, and then dredged in a mixture of herbs and spices - known as Blackened Cajun Chicken Rub or Seasoning. Traditionally, chicken is then cooked in a very hot cast-iron skillet. The butter and charred spices make a brown crust on chicken. It looks incredible, and flavors is over-the-chart delicious.

Looking at the Blackened Cajun Chicken, you can't tell it's THAT easy to cook. Simply, dip in butter, dredge in Blackened Cajun Spice and cook on high heat. Serve Blackened Chicken even for weeknight dinner! How good does that sound?!

TRADITIONAL BLACKENED CHICKEN IN CAST IRON SKILLET:

Traditionally, Blackened Chicken is cooked in cast-iron skillet. To make Blackened Chicken in skillet, follow these simple steps:

  1. Split chicken breast in half lengthwise. Pound the chicken breast with back of skillet or meat pound to make 1/4 inch uniform-thick chicken pieces.
  2. Heat a cast iron skillet. Coat chicken in butter. Dredge chicken in Blackened Cajun Spice mix. Cook in small batches until caramelized from both sides and fully cooked through.
  3. For best results, don't over-crowd the pan. Cook in small batches.

BAKED BLACKENED CHICKEN:

Baking Blackened Chicken makes it easier to cook and weeknight-dinner-approved. I opt to bake instead of cooking in the skillet any given day. This saves me a lot of time (lost otherwise to sear chicken in batches).

To bake Blackened Chicken, simply coat in butter, dredge in spice-rub, and then bake in oven pre-heated at 400 degrees Fahrenheit.

  1. Blackened Chicken baked has perfectly smoky blackened spice crust and more infused flavor of spices in chicken breast.
  2. Chicken cooks evenly every time.
  3. Cooking time is quick and needs no perching on stove top.You can bake a big batch in almost same time.
  4. You can make pan-dripping sauce [See Step 6] which makes good sauce to pour over cooked blackened chicken. (I highly recommend trying this.)

GRILLED BLACKENED CHICKEN:

To grill Blackened Chicken, preheat grill on medium heat. Follow all steps as-is from Recipe Card. Instead of baking in Step-5, grill on medium-low heat until chicken is fully cooked and has nice grill marks. For more flavor, brush with melted butter in last 5 mins of cooking.

If you haven't started grilling yet (like us with still snowing outside)? Baked Blackened Chicken recipe is great way to a tasty Chicken Dinner without much effort.

BLACKENED CHICKEN SIDES:

Today, I served Blackened Chicken with Cauliflower Rice and Roasted Cherry Tomatoes.

  1. For a more traditional dinner, serve Blackened Chicken with Cajun-staple sides such as Buttermilk Biscuits, Green Beans, Braised Black-eyed Peas etc.
  2. For a modern low-carb dinner, serve Blackened Chicken with side of Cauliflower Rice or Zoodles.
  3. For keto dinner, serve with side of Green Salad or Cloud Bread.

I hope this will make to your dinner this week. Grab recipe for DIY Blackened Seasoning, bring home some chicken and try Blackened Chicken for dinner.


Reviews ( 13 )

This is good.As a lifelong resident of Louisiana, the dirty rice needs a little adjustment, You need more salt, for sure, maybe some Tony's or cajun spice. Use more of the chicken livers too. I used 5 ounces and thought more was needed. Maybe 6 to 8 ounces, I didn't have enough paprika, so added some chili powder. I'm not sure if that was the difference. The chicken was delicious. I used bone in and skin (trimmed, of course) chicken thighs.

I was intrigued to cook with chicken livers and they were on sale at my grocery store so I thought I'd give it a try. My parents makes packaged Zattaran's dirty rice, so my husband and I are familiar with that, but found the flavors in this to not even compare. The flavors of the chicken and the rice compliment each other very well. I wouldn't make one without the other.

Agree with others about the rice. More work than it's worth. However, the chicken was terrific. On a side note, the addition of garlic to onion, celery, and green pepper makes it the holy trinity.

One note of caution, if you are sensitive to pepper,it is best to blacken the chicken outside on a barbeque! The fumes from the red pepper sent the whole family into coughing fits. Delicious though and worth the trouble.

The chicken was delicious, the rice was okay (I've had better tasting dirty rice). Served with the suggested avocado-butter lettuce salad. Good weeknight meal.

My husband and I thought this was delicious. I didn't use chicken livers (I cannot stand liver), so I sauteed some chicken sausage and added it to the rice at the end. It was delicious!

DELICIOUS! Took a little while to prepare but it was my first kick at the can. I was going to omit the chicken livers as one reviewer had mentioned that she had a difficult time finding them and another reviewer said she didn't notice a big difference in taste. there is a subtle difference in flavour when I added the liver to the rice. Perhaps it is something that a person with discernible taste buds can only notice. my husband LOVED it! It's a great change from regular steamed rice. The chicken was so incredibly moist. I didn't think the chicken would be ready after just 6 minutes in a 400 fahrenheit oven. I baked it for 9 mins and when I checked it, there was just a tinge of pink in the centre. I placed the breasts on a plate and returned to oven. I turned the oven off and left the oven door ajar, while I prepared the sauce. add a splash of white wine. Once sauce has boiled, remove from heat and add about 1/4 cup sour cream. Mix it evenly in to sauce. ENJOY!


I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

  • Use chicken thighs instead of breasts. The chicken will come out juicier. You might need to adjust the cooking time - it's best to use a thermometer to check for doneness.
  • Change up the spices you use. For example, you could use smoked paprika instead of sweet paprika, and dried oregano instead of dried thyme.
  • Instead of avocado oil, use melted butter or ghee.

How these add up to Popeyes

How do these well-seasoned chicken tenders stand up nutritionally to Popeyes?

Well, Popeyes says that each serving is a 5-piece meal. However, this recipe uses 2 pounds of chicken or 4 servings. I'll let you use your best judgment when comparing the two.

Low carb: This recipe has 4 grams of carbs.

High protein: A whopping 71 grams of protein.

How many calories: 423 calories per 1/2 pound serving.

Sodium: 493mg. (Popeyes has almost twice the amount of sodium.)


How to make Copycat Popeye’s Blackened Tenders

For starters, I make my blackened tenders in a large cast iron skillet. I think they would do well in an air fryer, but I have not tested them that way as of yet. I set the oven to 350 ° I start the tenders on the stove and finish them in the oven. I start with about 2 pounds of chicken breast tenderloin. This makes enough for two people to enjoy for about two meals 4 servings.

I take all of the spices and whisk them together in a small bowl or plate. You can use more or less quantities of the spices depending on your heat tolerance level.

Next, I add the all of the spices (chili powder, kosher salt, smoked paprika, cayenne pepper, garlic powder, black pepper) as well as the chicken, to a large freezer bag, and give it a good shake until all of the chicken is evenly coated. You’ll need to do a little working and massaging to get everything evenly distributed, so don’t be afraid to get handsy.

In my large cast iron skillet, I add a tablespoon of either extra virgin olive oil or vegetable oil – I’ve tested with both and they both work. I heat the oil for 2-3 minutes.

Once the oil is hot, I place the chicken in the skillet and allow to cook for about 3-4 minutes per side, or until they develop of good sear.

Finally, I place the skillet in the oven for 10 minutes to allow the chicken to finish cooking internally.

These tenders are seriously good! They can be served:

  • Dipped in ranch dressing
  • Atop a salad
  • In wraps and sandwiches
  • All by themselves, because they’re that delicious.

Also, if you’re in the mood for another “blackened” recipe, then try my blackened catfish. It’s the stuff dreams are made of.

That’s all folks, save yourself some coin and skip the drive thru! You won’t regret it.

Try it out and let me know what you think. Don’t forget to tag me when you make them.

Can’t make this recipe right now? Pin it to your favorite Pinterest board for later!

Skip the fast food and opt for these deliciously spicy homemade blackened chicken tenders! They’re low-carb, keto-friendly, and super quick & easy to make! These tenders are the right amount of spicy and perfect for dipping!



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