Blackened Chicken Recipe
warm potato salad, bacon & horseradish aioli, creamy coleslaw
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Ingredients
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Blackened Chicken
Warm Potato Salad
Horseradish Aioli
Creamy Coleslaw
Method
Blackened Chicken
- 1
Prepare the Chicken
In a small bowl, mix together paprika, cayenne pepper, garlic powder, onion powder, dried thyme, salt, and black pepper. Rub the spice mixture all over the chicken breasts, ensuring they are evenly coated.
- 2
Cook the Chicken
Heat olive oil in a skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook for about 5-7 minutes per side, or until the chicken is cooked through and has a blackened crust. Remove from heat and let rest for a few minutes before slicing.
Warm Potato Salad
- 3
Cook the Potatoes
Place the baby potatoes in a pot of salted water and bring to a boil. Cook for about 15-20 minutes until fork-tender. Drain and set aside.
- 4
Cook the Bacon
In a skillet over medium heat, cook the bacon until crispy. Remove and crumble into pieces.
- 5
Combine Ingredients
In a large bowl, combine the warm potatoes, crumbled bacon, chopped parsley, Dijon mustard, apple cider vinegar, and olive oil. Season with salt and black pepper to taste. Toss gently to combine.
Horseradish Aioli
- 6
Make the Aioli
In a small bowl, whisk together mayonnaise, prepared horseradish, lemon juice, minced garlic, and salt to taste. Adjust seasoning as necessary. Refrigerate until ready to serve.
Creamy Coleslaw
- 7
Prepare the Slaw
In a large bowl, combine shredded cabbage and carrots.
- 8
Make the Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, and salt to taste.
- 9
Combine Slaw and Dressing
Pour the dressing over the cabbage and carrots. Toss well to combine, and refrigerate for at least 30 minutes before serving.
