Ragin’ Cajun Chicken

Use this piquant homemade blackening seasoning recipe to blacken anything from fish and shrimp to poultry, beef and more.

If you’re looking for big and bold flavors, look no further than this blackening seasoning blend.

Blackening seasoning, aka “Blackened seasoning”, is a mixture of chili powders, herbs and spices. It is spicy and piquant, very much a cross between Cajun and Creole seasoning blends. If you enjoy Cajun and Creole cooking, you’ll love blackening as well.

The seasoning is “spicy” for sure, but not overly hot, so if you’re looking for that huge flavor without too much of a heat blast, this is the perfect blend. However, you can easily adjust it to your own heat preferences by increasing the cayenne pepper or adding other spices, to make it your own.

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Ragin’ Cajun Chicken

This is a nice and easy blackened chicken recipe that only takes about half an hour in total to prepare. This is an excellent recipe for those just getting started with cooking traditional Cajun cuisine.
Prep Time 5 minutes
Cook Time 20 minutes

Ingredients

  • 8 chicken breasts boneless and skinless
  • 4 tbsp Vegetable oil
  • 1 tsp black pepper
  • 1 tsp white pepper
  • 2 tsp thyme
  • 2 tsp sea salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp cayenne pepper

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Combine all the blackening ingredients in a large mixing bowl. Add the chicken to the blackening spices and ensure that each breast is coated throughout.
  • Once coated, heat a frying pan on maximum heat. Allow the pan to heat up completely. Add in the vegetable oil and fry the chicken breasts on both sides. Ideally, the chicken will sear very quickly and the herbs and spices will become aromatic instantly.
  • Take your time, frying 1 or 2 pieces at once. Once seared on both sides, place the cooked chicken breasts on a parchment lined baking sheet and bake for roughly 8-12 minutes depending on the thickness. Once finished, remove from oven, lightly butter, and serve with rice and garden salad.
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