Blackened Chicken

Ingredients

Chicken

4 boneless, skinless chicken breasts (6–8 oz each)

2 tablespoons olive oil or melted butter (for coating)

Blackening Spice Mix

1 tablespoon paprika

1 teaspoon ancho chili powder
1 teaspoon garlic powder
1 teaspoon lemon pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt

½ teaspoon smoked paprika

½ teaspoon ground cumin (optional, adds earthiness)

Directions

Mix the spices.
Add the spices to a pie dish and whisk until well combined. Set aside.
Prepare chicken.
- Pat chicken dry with paper towels.
- Slice each breast into cutlets:
  1. Cut off the thinner end and leave it as-is.
  2. Slice the thicker end in half horizontally for even thickness.
- Place between plastic wrap and pound to ⅓-inch thickness.
Dredge the Chicken
- Dredge each chicken cutlet in the spice blend.
- Pat off excess, making sure they are well coated.
Cook the chicken.
- Cook in two batches in a 12-inch cast iron skillet over high heat:
  Batch 1:
  1. Heat 1 tsp neutral oil in the skillet until just smoking.
  2. Add 1 tbsp butter, let it melt.
  3. Add 6 cutlets, press them down for good contact.
  4. Cook 2 minutes undisturbed on one side.
  5. Flip and cook 1 more minute.
  6. Transfer to a wire rack to rest for 3 minutes.
  Clean the pan with a paper towel between batches to avoid burning residue.
  Batch 2:
  1. Return pan to high heat.
  2. Add 2 tbsp butter (no oil this time).
  3. Add remaining cutlets, press down.
  4. Cook 2 minutes, flip, then 1 minute on the other side.
  5. Transfer to the wire rack and rest 3 minutes.
Rest and serve.
- Remove from heat and let rest 5 minutes before slicing.

Dinner for Pretzel