Blackened Chicken Recipe

Prep chicken

Pat chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even thickness about 1/2 inch for even cooking.

Season

Brush both sides of each chicken breast with 2 tbs olive oil. Sprinkle blackening spice evenly over both sides, pressing lightly so the spice adheres (about 3 tbs total). Let sit 10 minutes at room temperature while you prepare other components.

Cook

Heat a large cast-iron skillet or heavy skillet over medium-high heat until very hot (2–3 minutes). Add 2 tbs butter and swirl. Add chicken and cook without moving 4–5 minutes until a dark crust forms. Flip and cook 4–5 minutes more until internal temperature reaches 74°C (165°F). If crust browns too fast, reduce heat slightly. Remove to a cutting board and rest 5 minutes before slicing.

Cook potatoes

Place baby Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then simmer until potatoes are fork-tender, 12–15 minutes depending on size. Drain and let cool slightly, then halve or quarter while still warm.

Cook bacon

While potatoes cook, fry 6 bacon slices in a skillet over medium heat until crisp, about 8–10 minutes. Transfer to paper towel-lined plate and reserve 1 tbs bacon fat in the skillet. Crumble three slices for the aioli and chop remaining bacon for the potato salad.

Make dressing and combine

In the skillet with 1 tbs reserved bacon fat (heat low), add 1/2 small red onion finely diced and sauté 1–2 minutes just to soften. Stir in 1 tbs dijon mustard, 1 tbs apple cider vinegar and 2 tbs olive oil. Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and toss warm potatoes in the dressing and add chopped bacon and 2 tbs chopped parsley. Taste and adjust seasoning. Serve warm.

Combine aioli

In a small bowl, mix 1/2 cup mayonnaise, 2 tsp prepared horseradish, 1 tbs lemon juice, 1/2 tsp hot sauce (optional), 1 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Fold in 3 crumbled bacon slices. Chill 10–15 minutes to let flavors meld. Adjust horseradish to taste for heat.

Prepare vegetables

In a large bowl combine 4 cups shredded green cabbage, 1 cup shredded red cabbage and 1 cup shredded carrot. Toss to combine.

Make dressing

In a separate bowl whisk together 1/2 cup mayonnaise, 1/4 cup plain yogurt or sour cream, 1 tbs apple cider vinegar, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Toss and chill

Pour dressing over shredded vegetables and toss until evenly coated. Let sit refrigerated at least 15 minutes for flavors to marry, or up to 2 hours. Taste and adjust salt/pepper before serving.