Blackening Chicken In A Cast Iron Skillet: A Step-By-Step Guide

Blackened chicken is a bold and flavorful dish that brings the heat of Cajun spices and a perfectly charred crust. It is a quick and easy recipe that can be made in a cast-iron skillet in under 20 minutes. The technique involves coating chicken with oil and a blend of spices, then searing it in a hot skillet to create a blackened crust. The result is juicy, tender meat with a crunchy exterior.

How to Blacken Chicken in a Cast Iron Skillet

Preparing the chicken: Pat dry, brush with oil, and sprinkle with spices

Preparing the chicken for blackening in a cast-iron skillet is a simple process, but there are a few key steps to follow. Firstly, pat the chicken dry with paper towels. Removing any moisture will help the oil and spices adhere better to the surface of the chicken.

Next, brush the chicken with a thin layer of oil. You can use vegetable oil, canola oil, avocado oil, or even cooking spray. This step is important as it helps the spices stick to the chicken and also ensures that the chicken doesn't stick to the pan during cooking.

Now it's time to add the spices. Combine your chosen spices in a bowl or a sealable sandwich bag, then sprinkle both sides of the chicken with this mixture. You can use a combination of smoked paprika, cayenne pepper, dried thyme, garlic powder, onion powder, black pepper, oregano, and salt for a classic Cajun seasoning. Use your hands to evenly spread the spices over the entire surface of the chicken.

Feel free to adjust the amount of spice blend you use according to your taste preferences. The more spice you use, the spicier the chicken will be. You can also add more or less of a particular spice to customise the blend to your liking.

Heating the skillet: Heat oil in a cast iron skillet over medium-high heat

Heating the skillet is a crucial step in the process of blackening chicken. This technique was popularised by Chef Paul Prudhomme in New Orleans, who used a cast-iron skillet to create a unique charred crust on proteins. The skillet's high heat and surface characteristics work together to produce the desired blackened effect.

To begin, select an oil with a high smoke point, such as canola oil, vegetable oil, avocado oil, or ghee. These oils can withstand the intense heat required for blackening without burning or smoking excessively. Heat a small amount of the chosen oil in your cast-iron skillet over medium-high heat. The amount of oil should be enough to coat the bottom of the pan thinly and facilitate the cooking process.

It is important to allow the skillet to heat up sufficiently before adding the chicken. Depending on the recipe, this can range from heating the oil until it is simply hot or until it begins to smoke. A smoking point indicates that the oil is hot enough to sear the chicken and create the desired blackened exterior.

The heating process should be monitored closely to avoid overheating the oil, which can lead to excessive smoking, burning, or even potential safety hazards. Once the oil is hot enough, the chicken pieces can be carefully introduced to the skillet, initiating the blackening process.

Cooking the chicken: Sear chicken in the skillet until golden brown or black

Cooking the chicken is a straightforward process. First, heat up your cast-iron skillet on medium to medium-high heat. You can use a non-stick skillet, but a cast-iron skillet is traditional, as it can handle the high heat required. Heat the pan for about five minutes until it is smoking hot. You can add a little canola oil, avocado oil, or vegetable oil to the pan, or brush the oil directly onto the chicken.

Once the pan is hot, place the chicken in the skillet. It is important not to move the chicken around, so that a blackened crust can form on the surface. This should take about 30 seconds to one minute per side, or five to six minutes in total. The chicken is ready to be turned when it is golden brown or black. You can then cook the other side for the same amount of time. The internal temperature of the chicken should reach at least 165 degrees Fahrenheit.

After searing the chicken, you can place it in an air fryer basket and cook for 10 minutes on each side, or finish cooking it in the oven for 12-15 minutes. The chicken is cooked when it is no longer pink in the centre.

Resting the chicken: Cover cooked chicken with foil and let rest for 5-10 minutes

After cooking your blackened chicken in a cast-iron skillet, it is important to let the meat rest for a few minutes before serving. This allows the juices to be absorbed back into the meat, ensuring the chicken is juicy and tender. Covering the chicken with foil helps to keep it warm during this time.

The amount of resting time depends on the size and thickness of the chicken, but generally, it should rest for at least 5 minutes, and up to 10 minutes. If you are cooking chicken breasts, it is recommended to let them rest for 10 minutes after removing them from the skillet. This gives the meat time to relax and reabsorb its juices, resulting in a more flavorful and juicy final product.

For smaller or thinner cuts of chicken, such as tenders or cutlets, a shorter resting time of 5 minutes may be sufficient. This allows the juices to redistribute and prevents the meat from drying out. It is important to note that the chicken will continue to cook slightly during the resting period due to residual heat, so it is best not to cut into the meat until just before serving.

Additionally, the resting period gives you time to prepare any side dishes or sauces to accompany your blackened chicken. This ensures that your meal is served hot and fresh. By letting the chicken rest, you also make it easier to slice or carve the meat neatly, resulting in a more aesthetically pleasing presentation.

In summary, allowing your blackened chicken to rest for a few minutes after cooking is crucial for optimizing both the taste and texture of the meat. Covering it with foil ensures it stays warm while resting, and the resting period gives you time to finalize any accompanying dishes for a well-rounded and delicious meal.

Serving suggestions: Serve with cornbread, rice pilaf, or roasted vegetables

Blackened chicken cooked in a cast-iron skillet can be served with cornbread, rice pilaf, or roasted vegetables. Here are some ideas for preparing and serving these sides:

Cornbread

Cornbread is a delicious and versatile side dish that can be served alongside your blackened chicken. To make cornbread, you'll need cornmeal, which gives the bread its golden-brown color and grainy texture. You can use either yellow or white cornmeal, depending on your preference. Other ingredients include flour, sugar, salt, baking powder, oil or butter, milk, and eggs. For a richer flavor, you can use milk instead of water, and add melted butter or oil. If you don't like your cornbread too sweet, you can reduce the amount of sugar or leave it out entirely. You can also make it gluten-free by using a gluten-free flour blend.

To prepare the cornbread, preheat your oven to 400 degrees Fahrenheit. Grease a 9-inch round cake pan, square baking dish, or cast-iron skillet. In a mixing bowl, combine the dry ingredients: flour, cornmeal, sugar, salt, and baking powder. Create a well in the center and add your wet ingredients: oil or butter, milk, and egg. Stir until the mixture comes together, and then pour it into your prepared pan. Bake for about 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Rice Pilaf

Rice pilaf is a flavorful side dish that pairs well with blackened chicken. To make rice pilaf, you'll start by cooking aromatics such as onion, garlic, fennel, carrot, or shallot in olive oil or butter over medium-high heat until softened. Then, add long-grain white rice such as jasmine or basmati. Toast the grains until they're coated in oil and translucent, which helps add flavor and keeps the rice from clumping. You can also add spices like cinnamon, coriander, cumin, or turmeric for extra flavor. Traditionally, pilaf is cooked in a meat or seafood broth, but you can also use water or another cooking liquid.

Once your rice is cooked, remove it from the heat and fluff it with a fork. Cover the pot with a clean dish towel and seal with the lid for 5 minutes to keep the rice fluffy. Finally, fold in fresh herbs like cilantro, parsley, or mint, and add some chopped nuts or dried fruit for extra flavor and texture.

Roasted Vegetables

Roasted vegetables are a delicious and healthy option to serve with your blackened chicken. You can roast almost any vegetable, including bell peppers, zucchini, sweet potatoes, onions, broccoli, carrots, asparagus, and cherry tomatoes. Cut your vegetables into evenly sized pieces to ensure they cook at a similar rate. Line a baking sheet with parchment paper to catch the yummy juices and prevent sticking. If your oven has a convection setting, use it for crispier results, and reduce the temperature to 375 degrees Fahrenheit. Make sure not to overcrowd the pan, as this will cause the vegetables to steam instead of roast.

Feel free to experiment with different seasonings and blends to find your favorite flavor combinations. You can also try mixing and matching different vegetables to create a colorful and nutritious side dish to accompany your blackened chicken.

Frequently asked questions