Spicy Blackened Chicken

OM NOM NOM. 😀 And you can always mix up the spice mixture.


For spice mixture (just enough for us; you could always double it to be even safer):

1 tsp regular paprika
1 tsp smoked paprika
1/4 tsp salt
1 tsp cayenne pepper (we like spicy!)
1 tsp ground cumin
1 tsp dried thyme
1/4 tsp ground black pepper
1/2 tsp onion powder

The rest:

About 6 thinly-sliced (~1/2 inch), boneless, skinless chicken breasts
Peanut oil, for pan-frying. I like how this particular oil doesn’t splatter too badly and has a nice flavor.


Please brine your chicken first! To do this, mix about 1/4 cup coarse salt with 4 cups hot water, plus any seasonings or sweeteners of your choice. I often throw in fresh garlic cloves and a few tablespoons of maple syrup or honey.

Add raw chicken pieces to the brine mixture and let soak for 30 mins to 1 hr.

Remove chicken from brine, and rub pieces generously with spice mixture. Set aside on a plate so you’ll be ready to fry.

Heat a thin layer of peanut oil in a large skillet. Carefully space a few chicken pieces in the oil, and fry for 2-3 minutes on each side (don’t overdo it, and don’t overcrowd the pan!). Drain on paper towels, and repeat for all chicken pieces. You may need to refresh the oil.

Serve immediately, or cover with foil and keep in a warm (~190 F) oven until ready to eat.


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