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!
✨Social Media✨
Instagram:
Facebook:
Tik Tok:
Click the link to become a part of our family
Music
♪ Bread (Prod. by Lukrembo)
Link :
#easyrecipe #howtomakeblackenedchicken #blackenedchickenrecipe #blackenedchicken #popeyes #howto #popeyesrecipes #popeyesblackenedchicken #quickandeasyrecipe #recipe #quickrecipe
BLACKENED CHICKEN with CREOLE BUTTER|| CAJUN CHICKEN || GARLIC MASHED POTATOES
Hello everyone !
I am back with a s super special video for you all. I can't tell you all how many times I've ordered this meal, not knowing I could literally make it myself. This creole blackened chicken served with a side of garlic mashed potatoes and asparagus is great for dinner alone or with loved ones. Hope you're ready to step your cooking game all the way up with this delicious meal !
Don't forget to like, comment, share and subscribe ! xoxo
Joïe lemon juicer : $4.99 !
Potato peeler : $8.99
Creole butter Ingredients :
1/2 cup butter or margarine
1 tsp chili powder
1 tsp brown sugar
1/2 tsp cayenne pepper
1/4 tsp dried thyme leaves
1/4 tsp garlic powder
1/4 tsp black pepper
Garlic mashed poatatoes
2 white potatoes
7 cloves of garlic
olive oil
fresh chives
1 1/2 teaspoon of salt
Creole Blackened Chicken-
Marinade :
1 tablespoons lemon juice
1 tablespoons of light soy sauce
1/2 tablespoon lime juice
1/2 tablespoon of Worchester sauce
Blackening Seasoning
1/4 tablespoon salt
1 teaspoons paprika
1 teaspoons onion powder
1 teaspoons brown sugar
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground oregano
--------------------------------------------------------------------------------------------------------------------------
Song in video by Producer Mykah - Know Your Worth ft. Davido and TEMS Instrumental
Kenneth Temple's Blackened Chicken | An Introduction to Cajun and Creole Cooking | Food Network
The keys to Kenneth's blackened chicken are simple: butter, spice mix and a piping hot cast-iron skillet!
Get the recipe ▶
Subscribe to Food Network ▶
Follow Kenneth Temple ▶
Hailing from New Orleans, Chef Kenneth Temple’s cooking style is inspired deeply by his southern roots and the fusion of cultures that comprise traditional New Orleans cuisine. Join him in the kitchen as he teaches us how to make gumbo, jambalaya and more favorites.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Blackened Chicken with Creole Rice Pilaf
RECIPE COURTESY OF KENNETH TEMPLE
Level: Easy
Total: 30 min
Active: 20 min
Yield: 6 servings
Ingredients
Creole Rice Pilaf:
1 tablespoon unsalted butter
1 tablespoon canola oil
2 stalks celery, chopped
1/2 medium Spanish or white onion, chopped
1/2 bell pepper, chopped
Kosher salt and freshly ground black pepper
2 cups long-grain white rice
2 garlic cloves, finely chopped
1 bay leaf
3 tablespoons tomato paste
1 teaspoon garlic powder or granulated garlic
4 1/4 cups low-sodium chicken stock
1 bunch green onions (3 to 4 bulbs), sliced (about 3/4 cup)
Blackened Chicken:
1 tablespoon hot paprika
2 1/4 teaspoons kosher salt
1 1/2 teaspoons garlic powder or granulated garlic
1 1/2 teaspoons onion powder or granulated onion
1 teaspoon black pepper
3/4 teaspoon cayenne pepper
3/4 teaspoon white pepper
3/4 teaspoons dried thyme
3/4 teaspoons dried oregano
2 sticks (1 cup) unsalted butter, melted
Six 4- to 6-ounce boneless skinless chicken breasts
Directions
Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with aluminum foil.
For the Creole rice pilaf: Heat the butter and oil in a 2-quart saucepan or large saucepan over medium heat. Add the celery, onions and peppers and cook until the onions are translucent, about 2 minutes. Season with a pinch of salt, add the rice and stir a few times until the rice is coated. Stir in the garlic, bay leaf, tomato paste, garlic powder and 1 teaspoon each salt and pepper and cook for about 15 seconds. Add the chicken stock and bring to a boil. Cover, reduce the heat to low and cook until the liquid is reduced and you see little holes on the top, 15 to 20 minutes. Discard the bay leaf, fluff the rice with a fork and stir in half of the green onions. Cover until ready to serve.
For the blackened chicken: Heat a 12-inch or large cast-iron skillet over medium heat for 3 to 4 minutes.
Meanwhile, combine the hot paprika, salt, garlic powder, onion powder, black pepper, cayenne, white pepper, thyme and oregano in a small bowl and set aside.
Transfer the melted butter to a large bowl. Dip the chicken in the butter and arrange on one of the prepared baking sheets. Season both sides of the chicken liberally with the blackened seasoning mixture. Working in batches, cook the chicken until the first side is blackened, 3 to 4 minutes depending on the thickness of the chicken. Flip and cook for 1 minute more. Transfer to the second prepared baking sheet.
Bake until the chicken breasts are firm to the touch and an instant-read thermometer inserted into the thickest part reaches 165 degrees F, 5 to 10 minutes. Let rest for 5 minutes. Serve over the Creole rice pilaf and garnish with the remaining green onions.
Cook’s Note
This recipe can be adapted to make blackened fish, steak or sweet potatoes (adjust the cooking times for each ingredient). Instead of hot paprika, use sweet paprika.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#KennethTemple #BlackenedChicken #AnIntroductionToCajunAndCreoleCooking #FoodNetwork
Kenneth Temple's Blackened Chicken | An Introduction to Cajun and Creole Cooking | Food Network