Blackened chicken help

[Kwisatz]

I want to make some blackened chicken at home and could use some pointers.

I found a few recipes online and most of them are pretty similar. Add some oil to a frying pan and get it really hot. Then sear each side of the chicken for 1-2 minutes, before putting it into a 350 degree oven for 5-10 minutes.

For seasoning I have some of this that I thought I would try.

Is there any difference between blackened fish and blackened chicken seasoning?

Also, how much smoke should I expect in my kitchen?

 

[brntorng]

Blackening creates a ton of smoke. It will set off your smoke alarm unless you have a very good vent that exhausts outdoors. Few homes have adequate vents. I blacken outdoors on the side burner of my gas grill. Works great. Also, I use butter instead of oil. Let the cast iron skillet heat for at least 10 minutes before dropping in the chicken. I usually only do one serving at a time to maximize heat to the food. For chicken you may want to pound it flat so it gets done more quickly in the thicker part of the breast. I'm not aware of a different seasoning mix for chicken. I'd just use Paul Prudhomme's Redfish Blackening spice mix or the spices in his recipe. Here's his recipe for blackened chicken: PP's recipe

 

[Kwisatz]

Thanks for the advice. I don't have a side burner on my grill so that wasn't really an option and the fire alarm didn't sound great either. Ended up just doing them in a waterless skillet and it turned out pretty good. Not the same seared effect that you get from the cast iron skillet, but it still had that nice spicy flavor.

 

[brntorng]

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[Summerof79]

clarified butter and never use non-stick. Cast iron is the best.

pat the chicken or fish dry with a paper towel before applying the seasoning and placing into the very hot skillet. If not dry the seasoning doesn't stick nearly as well.