Blackened Chicken Strips Food

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BLACKENED CHICKEN



Blackened Chicken image

Great on a summer's day with fresh corn and mashed potatoes.

Provided by Karena

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 20m

Yield 2

Number Of Ingredients 8

½ teaspoon paprika
⅛ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
¼ teaspoon dried thyme
⅛ teaspoon ground white pepper
⅛ teaspoon onion powder
2 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
  • Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
  • Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 0.9 g, Cholesterol 67.2 mg, Fat 3 g, Fiber 0.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 204.7 mg, Sugar 0.1 g

BLACKENED CHICKEN STRIPS



Blackened Chicken Strips image

Ready in under 20 minutes, this is the perfect dinner to make when in a hurry. Spiced up by the addition of cayenne pepper but cooled down thanks to the dry ranch dressing.

Provided by Yoly

Time 20m

Yield 2

Number Of Ingredients 6

2 tablespoons dry ranch dressing mix (such as Hidden Valley Ranch®)
½ tablespoon chili powder, or to taste
½ teaspoon cayenne pepper
½ teaspoon black pepper
1 pound chicken tenders
1 tablespoon vegetable oil

Steps:

  • Mix dry ranch dressing, chili powder, cayenne, and black pepper in a small bowl. Coat chicken tenders with dry rub mix.
  • Heat oil in a cast iron skillet over medium heat. Place chicken tenders into the hot oil. Cook over medium heat without moving to blacken skin, about 4 minutes. Turn chicken and cook until chicken is no longer pink in the center and the juices run clear, about 2 more minutes.

Nutrition Facts : Calories 371 calories, Carbohydrate 6 g, Cholesterol 138.3 mg, Fat 14.4 g, Fiber 0.9 g, Protein 51.2 g, SaturatedFat 3.1 g, Sodium 630.5 mg, Sugar 0.2 g

BLACKENED CHICKEN PASTA



Blackened Chicken Pasta image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound penne
1 tablespoon olive oil
4 boneless, skinless chicken thighs
1 cup sliced button mushrooms
1/2 cup diced tomatoes
1/4 cup sliced green onions
1 teaspoon minced garlic
2 cups heavy cream
1/4 cup shredded Parmesan
Creole seasoning, to taste

Steps:

  • Cook the penne, then drain and set aside.
  • Place olive oil in a large saucepan over medium heat and add chicken; cook until cooked through, turning chicken halfway through. Remove from pan and slice into bite-sized pieces. Return chicken pieces to pan with mushrooms, tomatoes, green onions and minced garlic. Saute together while tossing occasionally for 2 minutes. Add heavy cream, Parmesan, Creole seasoning and noodles to chicken and vegetables and cook, stirring frequently to heat noodles and melt cheese. Taste and add more Creole seasoning until it's just right. If you are brave enough to toss all the ingredients in the pan, do it! We love to catch the flame just right and it creates a wonderful show for the guests to watch.

BLACKENED CHICKEN SALAD



Blackened Chicken Salad image

Chuck Hughes' crispy blackened chicken salad, drizzled with French vinaigrette, is bursting with flavour!

Provided by Chuck Hughes

Time 5h35m

Yield 4 servings

Number Of Ingredients 30

2 tablespoons smoked paprika
1 tablespoon smoked sea salt
1 tablespoon coriander seeds, ground
1 tablespoon black peppercorns, ground
1/2 teaspoon cayenne pepper
2 cloves garlic, minced
2 tablespoons olive oil
4 chicken drumsticks
4 chicken thighs, deboned
Vegetable oil
1/2 cup canned tomato soup, undiluted
1/4 cup ketchup
3 tablespoons red wine vinegar
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 teaspoon mustard seeds
1 shallot, minced
1 clove garlic, minced
Juice of 1 lemon
1/2 cup vegetable oil
Salt and pepper
1 head romaine lettuce
1 red onion, minced
3 tablespoons olive oil, divided
1 teaspoon red wine vinegar
Salt and pepper
1/2 cup radishes, julienned
1/4 cup fresh flat parsley, chopped
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil

Steps:

  • For the blackened chicken: Combine all the spices with the garlic and oil in a bowl. Evenly rub the chicken pieces with the spice mixture. Place in a large re-sealable plastic bag or a bowl covered in plastic wrap. Keep in the refrigerator for 1 hour or up to overnight for a more intense flavor.
  • Preheat the oven to 350 degrees F.
  • In a cast-iron skillet heat over high heat, add enough vegetable oil to coat the whole bottom of the pan. The pan will be ready when it starts to gently smoke. First place the chicken drumsticks in the skillet (they take the longest to cook) and blacken all sides, about 5 minutes. Add the rest of the chicken pieces and continue in the same manner for another 5 to 7 minutes. Remove from the heat and place the skillet in the oven for 25 minutes. Remove from the oven, set aside and keep warm.
  • For the French vinaigrette: Add the tomato soup, ketchup, vinegar, honey, Worcestershire sauce, mustard seeds, shallot, garlic and lemon juice to a blender and puree all the ingredients together. Slowly add the oil until it emulsifies and becomes thick and creamy. Season with salt and pepper and blend again. (Add a little bit of water if the vinaigrette is too thick.) Store in a tightly covered container in the refrigerator. The vinaigrette can be made ahead and will be good for up to 1 week.
  • For the salad: In a bowl, mix together the romaine lettuce with the red onions, 2 tablespoons of olive oil and the red wine vinegar. Season with salt and pepper. Remove the chicken thighs from the skillet, slice lengthwise and toss into the salad. Mix well and set aside.
  • In another bowl, mix together the radishes, herbs and the remaining 1 tablespoon olive oil. Season with salt and pepper.
  • To serve: Dress the plates with the romaine and chicken thigh salad mix. Top each plate with a blackened chicken drumstick and garnish with the radish salad. Drizzle with the French vinaigrette and serve.

BLACKENED CHICKEN TENDERS



Blackened Chicken Tenders image

Bring some excitement to your healthy weeknight dinner routine with this blackened chicken strips recipe! Cajun blackened chicken tenders have big, bold flavor in every bite - but are easy to make in under 30 minutes.

Provided by Renae

Categories     Appetizer     Main Course     Lunch

Time 15m

Number Of Ingredients 11

1½ pounds (24 ounces) chicken breast tenderloins ((see notes below for using whole chicken breasts))
2 tablespoon butter, unsalted
2 tablespoons olive oil, canola oil, or vegetable oil
1 tablespoon paprika ((I prefer smoked paprika))
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon dried oregano
½ - 1 teaspoon cayenne or red chile pepper ((use less seasoning for a mild level of spice))
1 teaspoon dried thyme

Steps:

  • Melt the butter in a skillet over medium heat until the skillet is hot and the butter is bubbly. Prepare the chicken and seasonings while the butter and skillet are heating.
  • Using a basting brush, coat the chicken tenderloins with olive oil on both sides or spray with oil. Mix together the Cajun seasoning. Generously sprinkle the blackened seasoning over both sides of the chicken tenders or dip the chicken tenders into the seasonings.
  • Add the chicken breast tenders to the skillet, avoiding overcrowding. If your skillet is smaller, you may need to cook it in two batches.
  • Let the chicken cook (without moving the chicken) for 3-4 minutes, until a browned crust forms on the chicken. Turn the chicken strips and cook another 3-4 minutes. Check the temperature of the chicken with an instant-read thermometer - 165º means it is done.

Nutrition Facts : ServingSize 4 ounces, Calories 236 kcal, Carbohydrate 2 g, Protein 25 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 83 mg, Sodium 942 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g

LOUISIANA STYLE BLACKENED CHICKEN



Louisiana Style Blackened Chicken image

Make and share this Louisiana Style Blackened Chicken recipe from Food.com.

Provided by Latchy

Categories     Chicken

Time 33m

Yield 8 serving(s)

Number Of Ingredients 12

8 large skinless chicken pieces, about 200 g each
4 tablespoons vegetable oil
salad leaves (to garnish)
2 teaspoons salt
2 teaspoons oregano
2 teaspoons dried thyme
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper

Steps:

  • Preheat the oven to 200C/400 degrees F.
  • In a large bowl, mix together all the blackening spices.
  • Toss the chicken in the spices, making sure that each fillet is evenly coated.
  • Heat a large heavy based frying pan over high heat until very hot.
  • Add the oil and fry chicken fillets on each side.
  • You want the chicken to fry quite fast so that you sear and roast the spices very well.
  • Don't be tempted to add too many pieces to the pan at once or you will not get the desired effect.
  • When the fillet is well seared, place on a roasting tray and bake in preheated oven for 10 minutes.
  • Serve the chicken on a platter garnished with a few salad leaves.

BLACKENED CHICKEN



Blackened Chicken image

Make and share this Blackened Chicken recipe from Food.com.

Provided by Paulg

Categories     Chicken

Time 32m

Yield 4 serving(s)

Number Of Ingredients 10

4 chicken breasts
1 tablespoon butter
1 tablespoon salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons fresh ground pepper
1 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika

Steps:

  • Pre-heat oven to 200C / 400F / Gas 6.
  • Mix all the spices together - ( more is made than required and can be kept in an air tight container for future use ).
  • The chicken breasts can be rolled then in the spice mix ( or just on the skin side ). The chicken is to be cooked in a grill or a frying pan. If using a frying pan add oil and butter and heat until bubbling. If using the grill brush the chicken with the oil and butter. The chicken will take 10-12 minutes to cook.
  • To finish put in oven for 10 minutes.
  • The spices can be used with fish. If you cannot be bothered to make the spice use Cajun Spices which can be bought from a supermarket.

Nutrition Facts : Calories 288.2, Fat 16.5, SaturatedFat 5.7, Cholesterol 100.4, Sodium 1863.3, Carbohydrate 2.8, Fiber 0.8, Sugar 0.1, Protein 30.8

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