Blackened Chickengreenspun.com : LUSENET : Cooking & Crafts : One Thread
How do you make blackened chicken. I have chicken and I have a bottle of Cajun style blackened seasoning. Now what? Thanks
-- Cindy (SE. IN) (firstname.lastname@example.org), February 28, 2002
I guess I would just burn it--that would work, wouldn't it? 8-)
I couldn't resist!
-- Dena (email@example.com), March 01, 2002.
Just say your post and thought that I could help you with an answer!
I cook blacken chicken in a cast iron pan, since I feel that the tradition way is best and also, that the cast iron pan gets very very hot.
I use very little oil if any and allow the pan to be smoking before I put the chicken breat in it.
You need to use boneless chicken breast to make it this way:
Put you Cajun seasoning in a shallow dish and lay the raw chicken breast on top of the seasoning. Some people like to dip both sides of the chicken, but traditionally one side is better. Both sides dipped will make the chicken too spicy.
Now, simply lay the dipped chicken breast into the smoking hot cast iron pan, seasoned side down. When the edges are white on the chicken breast, it is time to flip it over. Cook it until there is no pink.
This style of cooking chicken breast is great to add to white rice, (on top and sliced). It is also great to add to a romaine lettuce salad, diced.
Hope I have helped,
-- http://communities.msn.com/livingoffthelandintheozarks (firstname.lastname@example.org), March 02, 2002.
resident chef here.... Earnest is correct. Happy blackening...
-- Kristean Thompson (email@example.com), March 03, 2002.