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The recipe is using chicken, but it's awesome to do with fish fillets like catfish, red snapper, or talapia too, served whole as a meal. With the chicken, I usually use it for salad, so once I've cooked it per the attached recipe, I dice it up in to cubes. In the salad, I usually use just a handful of the diced chicken, Baby spinach instead of lettuce, cherry or grape tomatoes (the tiny ones), dried cranberries, pine nuts, mushrooms, broccoli, zucchini, sugar snap peas, shredded carrots, crumbled goat cheese and blue cheese. With that much stuff, I don't feel like it needs any dressing, but its not to say you couldn't.
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1. If the chicken breasts are of the thicker variety, slice in half down the middle making thinner chicken breasts, targeting between ½” and 5/8” thick. This is important to ensure they cook through completely, as the searing process is short.
2. Combine all the spices on a plate or shallow bowl, and mix thoroughly
3. Heat a large cast iron skillet for about 10 minutes on medium high heat. The skillet is the correct temperature when a drop of water evaporates almost immediately when dropped on the surface.
4. Coat the chicken breasts with the spice mixture, shaking off the excess.
5. Cook the first side of the chicken breasts in the hot skillet for 2 to 3 minutes, or until the underside starts to blacken to a dark brown.
6. Carefully brush on a thin coat of melted butter over each breast on the uncooked side. Be careful to avoid spilling butter on the skillet as it may flare up. Flip the chicken and butter the cooked side in the same manner. Cook the underside for another 2 to 3 minutes, until blackened to a dark brown like the top side.
7. Transfer to serving dish and serve.
1. This recipe makes the chicken “friendly”: just a little bit spicy, but not at all “hot”. If you like it truly Cajun/hot style, simply double, triple, or even quadruple the amount of cayenne, white, and black pepper, depending on your preference. Just make sure you adjust all three peppers because the ratio is key. The original Paul Prudhomme recipe actually calls for quadruple the amounts above. That’s crazy crazy hot. Inedible hot to most people.
2. Have your range hood fan on high, open windows, and run a ceiling or window fan if possible, as this dish can create significant smoke in confined spaces.
Guest, you can Add a link to another recipe! What would you serve with this?