Blackened Chicken Recipe

Prepare chicken

Pat chicken breasts dry with paper towels. If very thick, butterfly or pound to an even thickness about 3/4 inch so they cook evenly.

Make spice mix

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

Season and sear

Brush both sides of the chicken with 2 tbs olive oil. Rub the spice mix evenly onto both sides of each breast, pressing to adhere. Heat a large heavy skillet (cast iron preferred) over medium-high heat until just smoking. Add 2 tbs unsalted butter and swirl.

Place the chicken in the skillet and cook without moving for 3-4 minutes, until a dark crust forms. Flip and cook 3-4 more minutes, or until internal temperature reads 165°F (74°C). If crust is forming too quickly, lower heat slightly. Remove chicken to a cutting board and let rest 5 minutes before slicing.

Cook potatoes

Place potatoes in a pot and cover with cold salted water. Bring to a boil and simmer until potatoes are fork-tender, about 12-15 minutes depending on size. Drain well and let sit covered briefly to steam dry.

Cook bacon & shallot

While potatoes cook, dice bacon and cook in a skillet over medium heat until crisp. Transfer cooked bacon to a paper towel-lined plate, reserving 1 tbs bacon fat in the pan. Finely mince the shallot and add to the warm bacon fat; sauté 1-2 minutes until softened but not browned.

Assemble warm salad

Cut warm potatoes into halves or quarters so they hold shape. In a large bowl whisk together Dijon, apple cider vinegar, 2 tbs olive oil, salt and pepper. Add warm potatoes, sautéed shallot, and most of the chopped bacon (reserve a little for garnish). Toss gently to coat. Stir in chopped parsley. Taste and adjust seasoning. Serve warm.

In a small bowl combine mayonnaise, prepared horseradish, lemon juice, Worcestershire sauce, chopped cooked bacon, salt and black pepper. Whisk until smooth. Chill at least 10 minutes to let flavors meld. Use as a sauce for the blackened chicken or a spread for the plate.

Make slaw

In a large bowl combine shredded green and red cabbage and grated carrot. In a separate bowl whisk together mayonnaise, apple cider vinegar, sugar, salt, black pepper and celery seed if using until smooth. Pour dressing over cabbage mixture and toss to coat evenly. For best texture chill at least 20 minutes, but can be served immediately.

Slice rested blackened chicken on the bias. On each plate spoon a portion of warm potato salad and a scoop of creamy coleslaw. Arrange sliced chicken over or beside the potato salad. Drizzle or dot bacon & horseradish aioli on the chicken and finish with reserved crispy bacon bits and a sprinkle of chopped parsley if desired. Serve immediately.