Ingredients for Blackened Hot Chicken
- Chicken Breasts
- Butter
- Garlic Powder
- Onion Powder
- Cayenne Pepper
- Sweet Paprika
- Salt
- White Pepper
- Ground Black Pepper
- Ground Cumin
- Dried Thyme
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How to Make Blackened Hot Chicken
- Slice each chicken breast in half horizontally, creating 4 thinner cutlets of roughly equal size.
- Melt 2 tablespoons of butter in a small bowl.
- In a separate bowl, combine 1 tablespoon paprika, 1 tablespoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 1/2 teaspoon dried oregano, and 1/2 teaspoon salt. This is your spice mixture.
- Brush both sides of each chicken cutlet with melted butter, then evenly coat with the spice mixture, ensuring all surfaces are well-seasoned.
- Heat a large heavy-based skillet (cast iron is ideal) over medium-high heat. Add 1 teaspoon of oil to the hot pan.
- Place chicken cutlets in the hot skillet, ensuring they aren't overcrowded. Cook for 2-3 minutes per side, or until the underside develops a deep, blackened crust. Adjust heat as needed to prevent burning.
- Flip the chicken and cook for another 2-3 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Serve the blackened hot chicken immediately. A fresh salad is a perfect accompaniment!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
0g
Fat
19g
Carbs
0g