No salt, no butter, wicked good.
In the early 1980’s at New Orleans’ famous Commander’s Palace, chef Paul Prudhomme perfected the recipe for blackened redfish. The dish grew so popular, redfish was put on the endangered species list. No kidding.
Fast forward to the 21st century and blackened fish, chicken and meat continues to be featured on North American menus. The thing is, traditional methods include the use of salt and butter, lots of it. And I admit, it’s good, but definitely not good for us. These days, I’ve also found that some restaurants’ preparations fall short on flavor and real blackening, and tend to leave an unpleasant aftertaste.
So, with a craving for good blackened chicken, we’ve created a recipe using traditional methods, minus the salt and butter. How does it taste? Try it out for yourself…it’s easier than you’d think.
- Use a heavy cast-iron skillet. (Do not use a non-stick pan). The pan is heated up until it is white hot – too hot for non-stick, aluminum and other pans.
- Ventilate your kitchen and open windows. Blackening is a smoky process (make sure your smoke detector doesn’t trigger). Or better yet, if you have an outdoor grill with a burner, we recommend using it.
- Finish your chicken in the oven to cook it through. Don’t worry, the blackened crust seals in the natural juices.
- For Fish: Skip step 5 (otherwise it will be overdone).
At last, a Cajun blackened chicken dish without salt and butter. For a Caribbean feel, try it with our Mango Salsa . Enjoy!