Cajun Blackened Chicken

5 teaspoons paprika
1 teaspoon ground dried oregano
1 teaspoon ground dried thyme
1 teaspoon cayenne powder (more to taste)
1/2 teaspoon finely ground black pepper
1/2 teaspoon finely ground white pepper
1/2 teaspoon garlic powder (optional)

  1. Mix spices very well, and store in an air-tight container. Or, use a commercial Cajun spice mix such as Paul Prudhomme's.
  3. TO PREPARE CHICKEN PARTS
  4. Skin parts, and remove excess fat. Rinse and pat mostly dry. Coat with spice paste. Arrange in hot skillet. Cook 5 minutes on each side, or until spice paste darkens up. Lower heat and continue cooking until done (juice should run clear, not pink, if a thick piece is pierced deeply with a knifetip), or finish in a 350F oven.

Bookmark:

email Email to a friend