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Blackened Chicken...

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MMS
Posted: Sun Sep 26, 2004 10:28 am Reply with quote
ORDER OF THE SKULL ORDER OF THE SKULL
Joined: 03 Jul 2003 Posts: 15097 Location: Heaven or Hell...kinda hard to tell.
I'm seasoning a Lodge cast iron skillet as I type...

Anyone got a good Blackened Chicken recipe?

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zodiac13
Posted: Sun Sep 26, 2004 11:34 am Reply with quote
Joined: 09 Aug 2002 Posts: 4822 Location: Birmingham, Alabama
Blackening is blackening, is blackening, really. BUT, try and use boneless thighs instead of breasts for a juicier, more flavorful peice of chicken.

Also, Grouper holds up very nicely in the cast iron. Blackening isn't just for catfish or redfish.

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lsu
Posted: Wed Oct 06, 2004 1:54 pm Reply with quote
Joined: 06 Sep 2003 Posts: 996 Location: Centennial, CO
you can blacken anything. Just sear both sides and finish it off in the oven if need be. A blackened burger is pretty dope. Paul Pruhdome makes the best commercial blackening seasoning. Zattiran's is too damn salty. Blackened tuna is fucking righteous in a blue cheese and walnut salad
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zodiac13
Posted: Wed Oct 06, 2004 4:39 pm Reply with quote
Joined: 09 Aug 2002 Posts: 4822 Location: Birmingham, Alabama
Right on with the Zatarains=salt overload info, lsu. However, for a boil, I prefer their stuff over Old Bay, etc...

Tony Chachere's make a "light" seasoning that is really good for blackening that isn't too salty.

Blackened shrimp & scallops over pasta is rad.

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The Green Monkey
Posted: Wed Oct 06, 2004 4:50 pm Reply with quote
ORDER OF THE SKULL ORDER OF THE SKULL
Joined: 15 Jun 2002 Posts: 14107 Location: Fucking a giant scorpion, duh.
Fire
To begin whipping dance of the dead
Blackened is the end
To begin whipping dance of the dead
Color our world blackened

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