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Blackened Chicken

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With a crunchy outer crust, buttery, spicy, and herbaceous flavors, blackening may just one of the tastiest ways to prepare food.  Blackening seasoning is often associated with Cajun cuisine, and there are a few common misconceptions about this delicious spice blend. First and foremost, while we have created a delightful Blackening rub for you here, blackening is a reference to the way you prepare the protein, not the spices you put on it. The second fact that is often confused is that blackening is a method of cooking that has been passed down through generations of Cajun and Creole chefs. Actually, the technique of blackening is a relatively recent innovation, developed in the 1980s by chef Paul Prudhomme in New Orleans. We also have him to thank for the "turducken" (thanks Paul!).  As the blackening craze took off in the mid-80s and 90s people started developing their own blends and seasonings, usually with some combination of chilli powder, onion, garlic, peppercorns, and herbs. Spicewalla's Blackening Rub is packed with the same familiar flavours, herbs, peppery notes, and a spicy kick that won't make you sweat.  Check out this blackened chicken recipe below and try it with fish, shrimp, or tofu!

Blackened Chicken


4 boneless, skinless chicken breasts, pounded to 1/2" thick or halved lengthwise 
1/2 stick of unsalted butter
3/4 cup Spicewalla Blackening Rub
3 Tablespoons avocado oil or other high-heat cooking oil


1. Melt butter in a small sauté pan
2. Dip chicken breasts into butter, making sure to coat evenly
3. Place chicken on a baking sheet or in a baking dish and heavily cover both sides with Spicewalla Blackening Rub
4. Heat oil in large cast iron pan over medium-high heat
5. Carefully place chicken breasts in pan and cook for about 5 mins per side or until internal temperature reads 165*F. The spice rub will turn black and create a delicious crust on the outside.
6. Enjoy!

Blackening Rub Louisiana Collection

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