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 Spice Mix
In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, salt, and black pepper. Mix well to create the spice blend.
- 2
Season the Chicken
Pat the chicken breasts dry with paper towels. Rub olive oil over the chicken and then coat each piece generously with the spice mix, ensuring even coverage.
- 3
Cook the Chicken
Heat a cast-iron skillet or grill pan over high heat. Once hot, place the chicken breasts in the pan and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.
Warm Potato Salad
- 4
Cook the Potatoes
In a large pot, add baby potatoes and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly, then cut them in half.
- 5
- 6
Mix the Salad
In a large bowl, combine the warm potatoes, chopped bacon, and sliced green onions. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, salt, and black pepper. Pour the dressing over the potato mixture and toss to coat.
Horseradish Aioli
- 7
Prepare the Aioli
In a bowl, mix together mayonnaise, prepared horseradish, lemon juice, and minced garlic. Stir until well combined. Season with salt and black pepper to taste.
Creamy Coleslaw
- 8
Combine Ingredients
In a large mixing bowl, combine shredded cabbage and carrots. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- 9
