Blackened Chicken Recipe

Prepare and pound

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

Make spice mix

In a small bowl combine paprika, smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and kosher salt. Mix well.

Season chicken

Brush both sides of each breast with olive oil, then press the spice mix onto both sides to form an even coating.

Cook chicken

Heat a large cast-iron skillet or heavy pan over medium-high heat until very hot (about 3–5 minutes). Add butter and let it melt and foam. Add chicken breasts and sear without moving for 3–4 minutes until a dark crust forms. Flip and cook 3–4 more minutes, or until internal temperature reaches 165°F (74°C). If breasts are thick, you can finish in a 375°F (190°C) oven for 6–8 minutes.

Rest and finish

Remove chicken to a cutting board and let rest 5 minutes. Squeeze lemon over the cut or whole breasts just before serving.

Prepare potatoes: Wash potatoes and place in a pot large enough to cover with cold water. Add 1 tsp salt, bring to a boil, then simmer until fork-tender, about 12–15 minutes depending on size.

Cook bacon: While potatoes cook, dice or slice bacon and cook in a skillet over medium heat until crisp, about 8–10 minutes. Transfer bacon to paper towels to drain, reserving 1–2 tbs bacon fat in the skillet.

Finish potatoes: Drain potatoes and, while still warm, halve or quarter them so pieces are roughly bite-sized. Return warm potatoes to the pot or a large bowl.

Make dressing and toss: In a small bowl whisk together Dijon, apple cider vinegar, reserved bacon fat plus olive oil, salt and pepper. Finely dice the red onion and add to potatoes along with chopped parsley and most of the cooked bacon (reserve some for garnish). Pour dressing over warm potatoes and gently toss to coat. Taste and adjust salt/pepper. Serve warm or at room temperature.

Combine mayonnaise, prepared horseradish, lemon juice, grated garlic, Worcestershire sauce, salt and pepper in a small bowl. Whisk until smooth. Chill for at least 15 minutes to let flavors meld. Adjust horseradish to taste for more heat.

Combine shredded green cabbage, shredded carrot and shredded red cabbage in a large bowl.

In a separate bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt and pepper until smooth.

Pour dressing over the shredded vegetables and toss to coat evenly. Taste and adjust seasoning. Let rest 10–20 minutes in the refrigerator if time allows to soften the cabbage slightly.

Slice the blackened chicken crosswise into thick slices. Arrange a scoop of warm potato salad and a portion of creamy coleslaw on each plate alongside the chicken.

Drizzle or dollop horseradish aioli next to the chicken or lightly across the slices. Sprinkle reserved bacon crumbles and sliced chives or green onions over the potato salad and chicken for garnish.

Serve immediately while potato salad is warm and chicken is hot. Extra aioli can be served on the side.