Blackened Chicken

Boneless skinless chicken breast
Bacon grease

Worcestershire sauce
Tamari sauce
Lemmon juice

Blackening seasonings:
Onion powder
File (sassafras powder, optional)

Before you cook:
Pound chicken to about ½ inch thickness. Marinade can be made in proportions to your liking. Marinate chicken (completely submerged in marinade) in the refrigerator for as long as possible, up to overnight.

Blackening seasonings can also be mixed in your desired proportions. Be mindful of how much salt you add; you don’t want it to overwhelm the other seasonings. I use a small amount of file. If you are not familiar with it start small. The easiest way is to put all the ingredients in a small jar, put the lid on and shake it to mix. Then transfer to an empty shaker.

Cooking the chicken:
Melt bacon grease in an iron skillet. The skillet needs to get very hot – almost smoking. It can heat while you prepare the chicken.

Dry the chicken with paper towels. Discard marinade. Sprinkle liberally with blackening seasoning. Cook in iron skillet until done (2 to 4 minutes per side).

Warning: this will smoke up the kitchen and it splatters a lot!!!

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