Cajun Blackened Chicken Recipe
full breast of chicken, warm potato & bacon salad, creamy coleslaw
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Ingredients
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Cajun Blackened Chicken
Warm Potato & Bacon Salad
Creamy Coleslaw
Method
Cajun Blackened Chicken
- 1
Make the Cajun spice blend
In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne pepper, black pepper and kosher salt. Stir until uniform.
- 2
Prepare the chicken
Pat the chicken breasts dry with paper towels. Brush each breast with about 3/4 tbs olive oil and 1/4 tbs lemon juice. Evenly rub the Cajun spice blend onto both sides of each breast, pressing to adhere. Let rest at room temperature for 15 minutes (or refrigerate up to 2 hours).
- 3
Cook the chicken
Heat a large heavy skillet (cast iron recommended) over medium-high heat until very hot. Add 1 tbs olive oil and 1 tbs butter and swirl. Add 2 chicken breasts (do not crowd) and sear without moving for 3-4 minutes until a dark crust forms. Flip, add 1 tbs butter and reduce heat to medium; cook another 4-6 minutes until internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil. Repeat with remaining oil, butter and breasts. Rest 5 minutes before slicing.
Warm Potato & Bacon Salad
- 4
Cook potatoes
Place baby potatoes in a pot and cover with cold salted water. Bring to a boil, then simmer until tender when pierced with a knife, about 12-15 minutes depending on size. Drain and let cool slightly; cut any large potatoes in half so pieces are bite-sized.
- 5
Cook bacon
While potatoes cook, cut bacon into 1/2-inch pieces and fry in a skillet over medium heat until crisp, about 6-8 minutes. Transfer bacon to paper towels to drain, reserving about 1 tablespoon of bacon fat in the pan.
- 6
Make dressing and assemble
In a small bowl whisk together Dijon mustard, red wine vinegar, olive oil, reserved bacon fat, salt and black pepper. Place warm potatoes in a large bowl, add sliced red onion, chopped parsley and crisp bacon. Pour dressing over potatoes and toss gently to coat. Taste and adjust seasoning. Serve warm.
Creamy Coleslaw
- 7
Make coleslaw dressing
In a bowl combine mayonnaise, apple cider vinegar, honey, celery seed, salt and black pepper. Whisk until smooth and slightly loose — it should coat but not be overly heavy.
- 8
Toss slaw
Combine shredded green cabbage, red cabbage and grated carrot in a large bowl. Pour dressing over vegetables and toss until evenly coated. Let sit for at least 10 minutes to meld flavors; refrigerate up to 2 hours if preparing ahead. Toss again before serving.
