Make it hot!
That’s a saying from my youth. Ask Megan, Rachel or April. It still rings true in my life today.
My blackening spice recipe may be a bit spicier than most. But’s that’s the way I like it. Feel free to reduce the white pepper or cayenne pepper if you don’t think you can take the heat.
This spice mix can be used on fish, chicken or beef. Let your imagination run wild.
This time, I decided on a salad. I made a Cajun Caesar Dressing to go along with it, and topped it with tortilla chips instead of croutons. Talk about tasty! Have some fun and transform the salad into a wrap. Use salmon instead of chicken. The possibilities are endless!
- 4 boneless skinless chicken breasts
- 3 tbs unsalted butter
- 2 tbs paprika
- 2 tsp salt
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp cumin
- 1/2 tsp white pepper
- Thoroughly blend the spices together.
- Pound chicken breasts to flatten into thin pieces.
- Coat chicken evenly.
- Heat cast iron skillet on high heat.
- Add butter to hot skillet.
- Add chicken and cook, uninterrupted for 5-7 minutes on each side.