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Smoky Bayou Blackened Chicken
Savoroid Cajun / Creole
Designed specifically for a cast-iron pan.

Smoky Bayou Blackened Chicken

Recipe made for PelicanPassageBob
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LAFAYETTE SELECT BLEND Buy now from Salted Perfection $16

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There's a specific kind of magic that happens when spices hit a smoking hot cast iron skillet. It takes me back to a trip down South, where the air was thick, the music was loud, and the food had a heartbeat. We aren't burning dinner here; we are building a crust—a dark, flavorful armor that locks in all the juices. It's intense, it's smoky, and it smells like a memory you want to keep revisiting. Open a window, turn on the fan, and let the iron tell the story.

Cultural Influences
Cajun / Creole
Made to serve: 3-4
Scale:

Ingredients

  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 4 tbsp Salted Perfection Lafayette Select Blend
  • 1/2 cup unsalted butter, melted
  • 1 tbsp vegetable oil (for the pan)

Instructions

  1. Place the chicken breasts between two sheets of plastic wrap or parchment paper. Pound them gently with a meat mallet or a heavy rolling pin until they are an even thickness, about 1/2 inch. This ensures they cook at the same rate without drying out.
  2. Pour the melted butter into a shallow dish. Place the Salted Perfection Lafayette Select Blend into a separate shallow plate or pie dish.
  3. Dip each chicken breast into the melted butter, coating both sides, then immediately dredge it in the seasoning blend. Press the chicken firmly into the spices to create a thick, even crust.
  4. Place a heavy cast iron skillet over high heat. Let it get very hot—you want to see wisps of smoke rising from the surface. Add the vegetable oil and swirl to coat the bottom.
  5. Carefully lay the chicken breasts into the hot skillet. Do not crowd the pan; cook in batches if necessary. Cook for about 3 to 4 minutes on the first side without moving them, allowing that signature black crust to form.
  6. Flip the chicken and cook for another 3 to 4 minutes on the other side, or until the internal temperature reaches 165°F at the thickest part.
  7. Remove the chicken from the skillet and let it rest on a clean plate for 5 minutes to let the juices redistribute before serving. DUNZO!

Tony’s Fine Print

They tell me every recipe needs a little fine print, so here’s mine. I do my best to keep things straight, no surprises and no sneaky allergens. The info you see here is put together with care, capisce? But kitchens are wild places and ingredients do not always behave. Always double-check the labels on what you buy, especially if you have allergies or dietary restrictions. If something does not look right, trust your gut (and your doctor) before you trust me. Bottom line: I am here to guide, not to diagnose. You cook, you taste, you take responsibility.

Deal? Good. Now let’s eat.

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