What Does Blackened Chicken Mean? A Detailed Explanation

In New Orleans and Cajun cooking, blackened chicken is a popular dish. To make it, chicken pieces are coated with a spice mix called blackening seasoning and then fried in a cast iron skillet. To what does “blackened” really mean when it comes to food, and how did this dish come to be? Let’s look at the history and meaning behind blackened chicken.

The Origins of Blackened Chicken

The technique of blackening foods actually originated in the early 1980s with Chef Paul Prudhomme at his famous New Orleans restaurant K-Paul’s Louisiana Kitchen. Prudhomme was experimenting with traditional Cajun cooking methods and came up with a recipe for blackened redfish, which soon became his signature dish.

To make it, he would coat redfish fillets in melted butter, dredge them in a blend of spices like thyme, oregano, cayenne, black pepper, then cook the fish in a ripping hot cast iron skillet until it developed a charred, blackened crust on the outside. The result was fish that was crispy and flavorful on the outside, moist and tender inside. This dish brought the concept of “blackened” food into the mainstream culinary world.

Soon after, Prudhomme started applying the blackening technique to other proteins like chicken, which resulted in popular menu items like blackened chicken breasts While redfish put blackened food on the map, versatile and affordable chicken helped the cooking method spread beyond Louisiana into home kitchens and restaurants nationwide

What Does Blackening Do to Chicken?

The spice mix and high heat work together to change the chicken in amazing ways when it is blackened. Specifically:

• The chicken pieces take on a very dark, almost black coloring on the outside surfaces where the spices directly touch the meat. This is how it gets the name “blackened”

• The spices toast and become concentrated in flavor, taking on richness and depth. Raw spices taste quite dull, but when cooked they develop much bolder aroma and taste.

• The chicken skin gets extremely crispy from direct contact with the hot metal pan.

• The high heat also sears the outside of the chicken very rapidly, locking in juices so the interior stays tender and moist while the exterior gets crunchy.

• Butter helps facilitate the blackening effect and adds richness.

How to Make Blackened Chicken at Home

Here’s a quick rundown of how to make your own blackened chicken:

• Start with chicken parts like boneless breasts, thighs, or drumsticks. Skin-on, bone-in parts work best.

• Mix paprika, garlic powder, onion powder, oregano, cayenne, black pepper, salt, and thyme together to make a seasoning that turns food black.

• Melt some butter. Dip the chicken in the melted butter to coat all sides.

• Dredge the buttered chicken in the blackening seasoning until fully coated.

• Heat a cast iron skillet over medium-high heat until very hot. Add a thin layer of oil.

• Cook the chicken pieces skin-side down for 2-3 minutes without moving them so they blacken.

• Flip and cook another 2-3 minutes on the second side. Continue cooking to desired doneness, about 165°F internal temperature.

• Let rest 5 minutes before serving. Enjoy your blackened chicken!

Part of the appeal of blackened chicken is that it delivers big, bold flavors with very little work involved. Use fresh spices and high-quality chicken for best results. The basic method works great with boneless chicken breasts, or experiment with different cuts like thighs. Serve with classic Cajun sides like dirty rice, beans, or peppers.

The Popularity and Evolution of Blackened Chicken

While Chef Paul Prudhomme is credited with bringing blackened cuisine to wider recognition, some food historians believe that charring or blackening meat and fish over open fire has much older roots in the American South and Caribbean. Nonetheless, Prudhomme’s blackened dishes sparked a major Cajun and Creole food trend in the 1980s that still hasn’t faded.

These days blackened chicken and fish can be found on menus nationwide, from high-end restaurants to casual bar and grills. Home cooks also embraced the simple but flavorful blackening technique. Over time, recipes evolved to include nuanced spice blends using ingredients like oregano, cumin, chili powder, coriander, and brown sugar.

So while classic blackened chicken will always have deep roots in Louisiana, this flexible cooking method continues to inspire new adaptations far beyond the bayou. It adds an iconic smoky char and bold zing to chicken that keeps fans coming back for more.