Title: Blackened chicken
 Categories: Cajun, Main dish, Poultry
      Yield: 8 Servings
 
     16    3 oz skinless chicken breast

MMMMM-----------------------SEASONING MIX----------------------------
      2 T  Salt
  1 1/2 t  Garlic powder
  1 1/2 t  Ground black pepper
      1 t  White pepper
      1 t  Onion powder
      1 t  Ground cumin
    1/2 t  Gound cayenne pepper
    1/2 t  Sweet paprika

MMMMM---------------------OTHER INGREDIENTS--------------------------
    3/4 lb Melted unsalted butter
 
  NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts,
  about 1/2 to 3/4 inch thick, or 8 (10-ounce) bone-in leg-thigh
  pieces, or a combination of these. Skin the leg-thigh pieces, then
  bone each piece along the length of the two bones, leaving meat in
  one piece. Trim off excess fat.  Pound each breast or leg-thigh
  fillet to 1/2 inch thick. Let the chicken come to room temperature
  before blackening.
   Thoroughly combine the seasoning mix ingredients in a small bowl.
  Heat a large cast-iron skillet over very high heat until it is
  extremely hot and just short of the point at which you see white ash
  or a white spot forming in the skillet bottom, about 8 minutes. (the
  time will vary according to the intensity of the heat source.) Heat
  the serving plates in a 250F oven. Just before cooking each piece of
  chicken, dip it in the melted butter so that both sides are well
  coated, then sprinkle each fillet evenly with the seasoning mix,
  using about a rounded 1/2 teaspoon on each, and patting it in with
  your hands. (If you lay the fillet on a plate or other surface to
  season it, be sure the surface is warm so the butter won't congeal
  and stick to the surface instead of to the meat. Wipe the surface
  clean after seasoning each fillet.  Use any remaining seasoning mix
  in another recipe.)
     Immediately place the fillet skinned side down in the hot skillet,
  making sure all meat folds are opened up and the meat is lying flat.
  Pour about 1 teaspoon butter on the top of the fillet (be careful, as
  the butter may flame up).  If you cook more that 1 fillet at a time,
  place each fillet in the skillet before buttering and seasoning
  another one. Cook uncovered over the same high heat until the
  underside forms a crust, about 2 minutes. (The time will vary
  according to the thickness of the fillets and the heat of the skillet
  or fire; watch the meat and you'll see a white line coming up the
  side as it cooks.)  Turn the fillets over and pour about 1 teaspoon
  more melted butter on top of each. Cook just until meat is cooked
  through, about 2 minutes more.  Serve the chicken fillets crustier
  side up while piping hot.    Clean the skillet after cooking each
  batch and repeat the blackening procedure with the remaining chicken
  fillets. To serve, place 2 breast fillets or 1 leg-thigh fillet on
  each heated serving plate. If you use a large serving platter, do not
  stack the fillets. Paul Prudhomme warns, "Blackening should be done
  either outdoors or in a commercial kitchen.  The process creates an
  incredible amount of smoke that will set off your own and your
  neighbors' smoke alarms. People with really well-installed commercial
  hood vents at home have gotten away with blackening in their own
  kitchens. They are privileged! Don't push your luck." From The
  Prudhomme Family Cookbook