Blackened Chicken Spicy Crispy (Print Version)
Tender chicken with smoky spicy crust, perfectly seasoned and pan-seared to golden perfection.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Blackening Spice Mix
02 - 2 teaspoons smoked paprika
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried oregano
07 - 1 teaspoon cayenne pepper (adjust to taste)
08 - 1 teaspoon freshly ground black pepper
09 - 1 teaspoon kosher salt
→ For Cooking
10 - 2 tablespoons olive oil or melted butter
11 - Lemon wedges, for serving
12 - Fresh parsley, chopped (optional, for garnish)
# Directions:
01 - Preheat a large cast-iron skillet over medium-high heat until very hot, about 5 minutes.
02 - Pat chicken breasts dry with paper towels to remove excess moisture for better spice adhesion.
03 - In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and kosher salt.
04 - Brush both sides of the chicken breasts with olive oil or melted butter. Generously coat each breast on all sides with the spice mixture, pressing gently so the spices adhere.
05 - Place chicken breasts in the hot skillet. Cook undisturbed for 4 to 5 minutes until a dark, almost black crust forms.
06 - Flip the chicken and cook another 4 to 5 minutes, or until the internal temperature reaches 165°F and juices run clear.
07 - Remove from heat and let rest for 2 to 3 minutes. Slice and serve hot, garnished with fresh parsley and lemon wedges as desired.
# Expert Tips:
01 -
- The crust gets this incredible crunch that makes every bite feel like something from a restaurant
- Its ready in under 30 minutes but tastes like you spent all day on it
02 -
- Turn on your exhaust fan before you start because this seasoning will definitely make you cough if you forget
- Dont use nonstick pans at this temperature, they cant handle the heat you need for proper blackening
03 -
- Letting the chicken come to room temperature for about 20 minutes before cooking helps it cook more evenly
- A meat thermometer takes all the guesswork out of knowing when its done perfectly