Cooking Cajun Food - Blackened Chicken recipe

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Ingredients :

• 16 x 3 oz skinless chicken breast or leg-thigh fillets
• ¾ lb melted unsalted butter
  for seasoning mix :
• 2 tbsp salt
• 1½ tspn garlic powder
• 1 ½ tspn ground black pepper
• 1 tspn white pepper
• 1 tspn onion powder
• 1 tspn ground cumin
• ½ tspn ground cayenne pepper
• ½ tspn sweet paprika

Preparation and Cooking Instructions :

1. Pound each breast or leg-thigh fillet to ½" thick.
2. Let the chicken come to room temperature before blackening. Thoroughly combine the seasoning mix ingredients in a small bowl.
3. 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.)
4. Heat the serving plates in a 250°F oven.
5. 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 ½ 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.)
6. 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.
7. 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.
8. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chicken fillets.
9. 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.

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