Easy Cast Iron Blackened Chicken
HTML-код
- Опубликовано: 19 июн 2024
- A controlled burn pushes the savory depth of spice-rubbed proteins to another level.
Get the recipe: cooks.io/3Ty9V1I
Buy our winning pie plate: bit.ly/3FaWb5S
Buy the Tovolo Mini Whisk: cooks.io/3PWNpvr
Buy our winning chefs knife: cooks.io/3WZ7Kof
Buy our winning baking sheet: cooks.io/2OTFRd8
Buy our winning cast iron: bit.ly/3np7stn
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at www.americastestkitchen.com/.
If you like us, follow us:
americastestkitchen.com
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen
Oh wow this is amazing! I made it with a bag of organic chicken thighs from Costco. No additional prep (no pounding or cutting). 3-4 minutes per side.
1 tablespoon smoked paprika
1 tablespoon sweet paprika
1 tablespoon kosher salt
2 teaspoons onion powder
2 teaspoons garlic powder
1.5 teaspoons ground pepper
1.5 teaspoons dried oregano
1.5 teaspoons dried thyme
.5 teaspoon cayenne pepper
@larubin, thanks for posting spice ingredients, have chicken thighs that need to be done today, will surprise family!
I feel like Dan demos recipes that I could make without messing up. Thank you!
Once you go blackened, you never go back. 😂
I love making blackened chicken and throwing it in to some fettuccini alfredo. So good.
Looks a bit dried out.
Nah.@@Kazzzzzo
My favourite Cajun restaurant (that unfortunately closed down) used to serve blackened chicken with mashed potatoes, brown-sugar crusted baby bok choi, and lemon butter. It was so tasty…
Damn, sounds wonderful. Why did it close, Impacted by COVID?
@@craiggoodwin9846 Exactly. :(
Love the potent flavor and how quick it is made!
Thank you Dan and Bridget.
Perfect timing. Was just looking at this recipe on the website.
I'm on it! Thanks ATK
Thank you for acknowledging and discussing what blackening is! And giving chef Paul his due. I would love to see you to the “restaurant “ version and include the many other proteins that folks have adapted…cheers my friend
I'd recommend adding white pepper to the seasoning blend. It makes a big difference, and that's how my family has always done it
Why not black pepper? Are you a racist?
Interesting blend of spices ❤
I'll def be making this next week.
Thanks for sharing, this was excellent with the fettuccine alfredo recipe I use.
Amazing recipe on blackened chicken!!!👍
Sounds like it will taste great !
Good interaction between the hosts in this video
Waited my whole life for this recipe. Cannot wait to try it!
Well done, Dan!
Cheers
Those look gorgeous
I make this all the time, served on a bed of Farfalle pasta in a parmesan cream sauce. The blackening spices kicks the sauce up a bit. My 12 year old son says its the best thing he's ever eaten.
Already went out and got the ingredients. Making this tonight with pesto. Been wanting to make blackened chicken for a while as well as work on properly searing chicken breast. Amazing looking recipe. About to get to it.
Was it good?
@@MattLuceen hah, just finished. It was very good, but I recommend taking it way easy on the cayenne pepper. I used a fresh bottle so maybe it was strong, but I used less than half a teaspoon and it was still a bit spicy. Next time I’ll use 1/4th teaspoon. Also I added a little mustard powder to the herb mix because personally I think it adds a synergistic flavor and color. I also think a little squeeze of lemon might work well on the chicken after it’s cooked, a little acid is needed.
I had it with pesto and it made a wonderful combo.
@@jadusiv excellent. I’ll keep an eye on the spice🙏 and yes! this would pair great with a pesto pasta I often make, with feta and cherry tomatoes. It’s almost picnic season!
Did this with two thick pork chops - AMAZING!
Yummy.
Just bought a cast iron and I'm eating chicken only. Thank you!
You should look into carbon steel.
Be sure to properly cure the pan before cooking with it.
I just made this, using a package of chicken tenders.... It was great!
Dan, I feel like they did you dirty with that thumbnail. You rock man!
Blackened Redgfish back in the day, now Blackened everything... cajun is nation wide!
Everything powder and dried and no cutting (except chicken)? Love it !
Wow
As someone living in a very low-rent apartment with terrible ventilation and a broken smoke-hood, I'd love some more general tips on minimizing smoke while still attempting some kinds of cooking techniques. A lot of cooking channels just take ventilation or not using a terrible 70's electric coil range for granted.
the smoke hood isn't going to do much anyway as they are vented to atmosphere theyre more for catching atomized oil. So like Dan said in the video you avoid burning by loading up your pan thoroughly with food so that the food cools the pan down when its placed in the pan. I haven't blackened before but I'd probably do less heat than what you usually do to sear since butter is involved. I also open a window and have some standup fans to direct air out of windows. Either way, its going to be messy, I've got atomized oil all over in the kitchen.
I’m going to try it in the air fryer
@@RyanThayilDon't hold a lot of hope. Air frying produces smoke. (Speaking from personal experience)
Coil burners are much better for transferring heat and controlling temperature than glass top burners.
@@bobjayp Unfortunately, exposed anything is slowly disappearing
Yum…🙂
KPaul’s was the name of the restaurant his name was Paul Prudhomme.
Oh my goodness
Do you need the use cast iron or can I use another type pan?
Carbon steel would probably work just as well, but I'm unsure about anything else. The key is to use cookware that has a lot of thermal mass and is safe to use at high heat.
Those should be boneless chicken thighs.
There are in my local supermarket ! I do this bone in, skin on and don’t buy boneless thighs. For my taste there is too much oregano and thyme in this recipe.
I have made this recipe before and as much as I loved it (it was REAL good), it really did smoke more than one would hope.
Make sure your windows are open but absolutely make it regardless
Do you need a cast iron pan or would stainless steel work?
It's just a matter of temperature control. If there is a lot of smoke back off the heat a little.
@Haldun_ personally, I used a cast iron. I'm guessing it's mostly for even heat distribution and prevention of excessive hot spots and thus smoking. But it should work either way I imagine.
I found leaving the cayenne pepper until the end is better too? Not sure but my eyes burn less and I choke less lol. I need spicy but I just dust it on at the end. Definitely have a smoke problem but I feel like it's because I have an electric stove. Gas is a luxury most rentals do not have!
How does the butter not burn at this high heat?
My question as well!
I think what they imply is that since the whole pan is full of (cold) chicken, it's preventing the butter from burning... if you only put 3 pieces of chicken in the pan, the empty part of the pan would heat up, and the butter would burn (in the empty part).
4:22 looks like they had some oil in the pan before they added the butter. That helps with the butter not burning.
@@Evan-bc6nb ah good spot
@@Evan-bc6nb
It works for sure!
What the hell is it with pop up ads during the feature?....looks like i going to have to find an alternative to Google's RUclips !
What part of this techique reduces the smoke? I'm confused
Wondering how much this smells up the house/kitchen. Any feedback would be appreciated.
Is there an issue with drying out the chicken? 3min seems like a lot for such a thin slice of chicken breast
Daddy Jack would approve.
Imbedded Cuisinel Cast Iron Skillet Ad link is broken.
So cook them at the HIGHEST heat setting for 3 minutes (2 minutes one side, one minute the other side)???
No brining?
Would it help to brine the chicken breasts first?
That helps for slow cooks, hot fast cooks like this you want your chicken dry on the outside or you don't get the same crust
If you mean dry brine, yes! Like the other commenter said, dry brining would keep it dry on the outside and help browning
Would make nice sandwiches..
Who no oil in the second batch of six? Just butter.
Get tons of pop ups on everything
I’m a simple woman: I see Dan, I click “like”.
RIP K-Paul.
Didn’t think I liked blackened…anything. Wrong. Made this yesterday and it is great. Enough flavor but not overpowering.
not into the half cutlet is a cutlet thing
So this really blackened chicken schnitzel. 😊
🤔 Apart from the fact they're not cutlets pounded out thin to the size of a lunch plate, seasoned with nothing more than salt and pepper, breaded in a crunchy coating that puffs up and away from the meat as it fries away in enough oil to wash over the surface, wrinkling the puffy coating as they cook and are actually coated in a spicy herb and spice blend that cook in butter via contact with a rippling hot pan to the point of blackening the surface of these smaller, easier to form cutlets, yeah - totally the same! 🙃
@@sandrah7512Given I live in Germany your pretense to lecture about schnitzels is laughable. You obviously have never had nor are aware schnitzel naturell which is not thin, well seasoned and prepared in the same manner as the blackened chicken.
I knew there would at least one sucker to take the bait - and you’re it. 🤣
@@garywallenphd885 Aww, ya got me lol. 🤷🏼♀ You also seem to be getting way more glee from this little coup than seems warranted. Get outside, @garywallenphd and enjoy the rest of your weekend. 🌳🐦🙂
Brine or no brine?
(8) Hmmmm. These would make nice sliders; maybe with some pimiento cheese, tomato and lettuce.
Hey friends, Dan didn't put food much in the MIDDLE of the pan and I wonder why? When I'm cooking lots of things, I always have one thing in that very middle - is there a reason not to? Thankss!!! xoxo
I don't think that was by design as the gist is to minimize the exposed surface in the pan. The recipe describes the chicken pieces covering the pan's surface like a jigsaw puzzle which in turn minimized the smoke inevitably created by cooking with high heat.
a third of an inch?????...I get it...but three hundred and thirty three , thousands of an inch....man.
Drum and Redfish are two separate species. Not the same!!
Good video but pretty annoying to have to dismiss the endless product links
My favourite way of cooking chicken breasts is to cut it this way. I use this technique often.
Not to nitpick, but I’m going to nitpick for a second. Paul Prudhomme used butter as a binder between the meat and the seasonings for no reason.
what is with the never ending pop up ads with these vidoes now in the lower left side of the screen ? Its rediculous...im about to unsubscribe YT... ENOUGH
Looks delicious, but I wanted him to wash his hands after touching the chicken LOL.
This isn't one long shot. I'm sure that was edited out.
@@jaa4742 Agreed. Watching him wash his hands is pretty much a waste of everyones time. I think I know the recipe to wash my hands when needed.
Uhh, am I going nuts or is the color balance way off with this video? Both Bridget and Dan look jaundiced.
Question. Why rest on a wire rack as opposed to a regular dish. Aren’t you losing precious juices that fall down onto the tray below?
I wouldn't call splitting the breast game changing.
Too salty for me.
Dan is losing his sex appeal, he's getting a belly!
Once you go black..
Bridget is so much shorter than Dan!
Once you go BLACK you never turn back
First
DILLIGAF
@@thaisstone5192 _You_ might not care, but think of all the hundreds of thousands of people who _do_ care that he was the first to comment on a chicken video. They'll be lining up to express their appreciation, right here in this thread. Just check back, every few years.
So proud of you @MRALWAYSFIRST I always knew you could do it 🏆
Wow! What’s with the commercials imbedded in the middle of this vid. Do that in other videos and I’m unsubscribed. That’s just piggish.
every time i see this woman it instantly makes me wanna turn off the video. wish you didnt include her and just let the hosts explain things straight to the camera
GET HER OUT OF HERE! SHE MAKES ME SICK!
I don't have anything against her, but her news anchor tone really turns me off of the video as a whole. Leaving now!
Lol why? She is a very good food tester she always picks the highest quality food
Is it because you don't like the female host or you don't like the conversational tone that is common in traditional cooking content?
Then don't watch! It really is that simple.
Protip: Use a sheet of newspaper instead of a paper towel to clean out debris from the pan. For those things that seem to require a paper towel, get shop rags, wash them and reuse them. Don't buy paper towels.
No, I have enough laundry to do.
Ya, I’m not into eating ink residue 😳
I worked for a newspaper. I would not recommend newsprint this way. The ink is NOT edible.
Paper versions of newspapers still exist?
@@jennifer1329right? 😂 Don’t buy paper towels with like a million uses but buy newspaper for like 1 use lol.