How To make Blackened Chicken
16 3 oz skinless chicken breast
SEASONING MIX:
2 T Salt
1 1/2 t Garlic powder
1 1/2 t Ground black pepper
1 t White pepper
1 t Onion powder
1 t Ground cumin
1/2 t Gound cayenne pepper
1/2 t Sweet paprika
OTHER INGREDIENTS:
3/4 lb Melted unsalted butter
NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts, about 1/2 to 3/4 inch thick, or 8 (10-ounce) 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 250F 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. (If 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 the top of the fillet (be careful, as the butter may flame up). If you cook more that 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 minutes. (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 cooked through, about 2 minutes 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. Paul Prudhomme warns, "Blackening should be done either outdoors or in a commercial kitchen. The process creates an incredible amount of smoke that will set off your own and your neighbors' smoke alarms. People with really well-installed commercial hood vents at home have gotten away with blackening in their own kitchens. They are privileged! Don't push your luck." From The Prudhomme Family Cookbook
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Ingredients
2-3 boneless skinless chicken breasts
2 tsp garlic and herb seasoning
1 1/2 tsp Cajun seasoning
1 tsp smoked paprika
1/2 tsp salt and pepper
3 Tsp Avocado Oil, divided
1 box Penne Pasta
4 cloves minced garlic or garlic paste
3 Tbsp unsalted butter, divided
2 tsp tomato paste
1/2 cup chicken broth
2 cups heavy cream, more if you like extra sauce
1/2 cup freshly chopped parsley
3|4 cup freshly grated Parmesan cheese
Juice of 1/2 lemon
Green onion, sliced (for garnish)
Tomato, diced (for garnish)
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Blackened Chicken Tenders (KETO)
These blackened chicken tenders feature a bold spice rub and cooked until tender and juicy. ????????CLICK FOR THE RECIPE????????
✨RECIPE INSTRUCTIONS✨
INGREDIENTS
✨ 2 teaspoons EACH: smoked paprika, ground cumin, garlic powder
✨ 1 teaspoon EACH: dried oregano, onion powder, kosher salt and black pepper
✨ 1/2 teaspoon cayenne pepper
✨ 2 tablespoons avocado oil, olive oil or butter*
✨ 1 1/2 lbs chicken tenders trimmed
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t i m e s t a m p s ✨
Intro: 0:00
Blackening seasoning: 0:25
Season the chicken: 1:12
Sear and cook: 1:36
Serving ideas: 2:12
s a y h e l l o ✨
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I'm Molly, a food photographer, recipe creator and owner of What Molly Made. My hope is that the recipes you'll find here will bless your home and nourish your bodies. I want my videos to be a tool to help you feel your best and feed your family with meals they look forward to eating. These recipes have helped me heal PCOS naturally and gather my family around the table, and I hope they can help you too! I also share tips on PCOS and how to reverse symptoms through food and lifestyle.
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Cajun Blackened Chicken Alfredo | Best Chicken Alfredo Recipe
How to make Cajun Blackened Chicken Alfredo. This is a very easy pasta recipe. Which one of the reasons I love making Chicken Alfredo. One, simple. When I make it I love using a mix of blackened and cajun seasoning to enhance the flavor of the chicken. Being that this is my first pasta recipe I'm posting on my channel let me know what you guys think and if I should post more pasta recipes. Enjoy!
#blackenedchickenalfredo #easypastarecipes #allwingseverything
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Measurements Used
2 Boneless Skinless Chicken Breast
16oz Fettuccine Pasta
1 cup Chicken Broth
1 cup Heavy Whipping Cream
3oz + 3oz Shredded Parmesan Cheese
2 tablespoon + 2 tablespoon Butter
5 Garlic Cloves Minced
1 tablespoon Blackened Seasoning
1 tablespoon Cajun Seasoning
1/4 cup + 1/4 cup Fresh Parsley
Ingredients Used
Sheet Pan w/Rack
Kitchen Tongs
Basting Brush
Cooktop
Air Fryer
Minced Garlic
Cajun Seasoning
Grated Parmesan Cheese
Blackened Seasoning
Chicken Broth
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QUICK & EASY Blackened Chicken with SO MUCH FLAVOR
Loaded with spices, quick and easy, this blackened chicken recipe is what spicy food lovers crave! Made with tender chicken seasoned with piquant blackening seasoning, then seared in butter. Ready in 10 minutes or less!
CHAPTERS:
0:00 Quick & Easy Blackened Chicken
0:19 Blackening Seasoning
1:54 About The Chicken
2:27 Melted Butter
4:11 Blackening Tip
4:49 Searing Tip
5:23 Blackened Char
5:58 Heat Factor
6:34 Chili Pepper Madness
6:51 Serving
7:16 More Recipes
THINGS YOU’LL NEED:
2 tablespoons smoked paprika or use regular paprika
1 tablespoon cayenne powder use more for a spicier blend
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon sea salt
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
2 chicken breasts 6 ounces each, skinless (or use chicken thighs)
¼ cup melted butter
Juice from ½ a lemon
FOR GARNISH: Sliced jalapenos or serrano peppers, fresh chopped parsley, spicy chili flakes
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I had so much fun making this! What other videos would you like to see?
-Mike
#spicy #spicyfood #blackened #chicken #chickenrecipe
How to Make Popeyes Blackened Chicken Tenders | Blackened Chicken Tenders Recipe | Copycat Recipe
Welcome back to our channel. In this video we will show you how to make Popeyes Blackened Chicken Tenders. We hope you like the video. Don’t forget to comment, like, and subscribe.
Popeyes Blackened Chicken Tenders
Ingredients:
Chicken Tenderloins or Chicken Breast
Smoked Paprika
Cayenne Pepper
Chili Powder
Onion Powder
Garlic Powder
Ground Black Pepper
Salt
Italian Seasoning
Directions:
Prep
1. Preheat oven to 350 degrees
2. Remove tendon from chicken tenderloins
Seasoning
3. In a bowl, add 2 tsps of smoked paprika, 1 1/2 tsps of cayenne pepper, 2 tsps of chili powder, 1 tsp of onion powder, 1 tsp of garlic powder, 1 tsp of ground black pepper, 1 1/2 tsps of salt, and 1 tsp of Italian seasoning, and mix
4. Evenly coat chicken with season mixture
Cook
5. In a skillet, add 2 tbsps of olive oil
6. Add chicken and sear for 3-4 minutes on each side
7. Place chicken in the oven for 10 minutes to finish
8. Enjoy!
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How to cook BLACKENED CHICKEN in a wok in less than 5 minutes. A simple template.