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. Cook the Bacon

In a skillet, cook the bacon over medium heat until crispy. Remove from the pan and let drain on paper towels. Once cooled, chop into small pieces.

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. Mix Coleslaw

Pour the dressing over the cabbage and carrot mixture. Toss well until all ingredients are evenly coated. Let it sit in the fridge for at least 30 minutes before serving.

Blackened Chicken Recipe

Recipe information

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