Creole Blackened Chicken
Total TimePrep/Total Time: 30 min.
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This is one of my favorite chicken recipes. This time I just cooked it in the skillet to save on washing dishes (lazy day). It was just as good if not even better! I love the heat in this dish. Definitely a keeper
I made this for dinner tonight and it was delicious! I think it would be great on fish as well. I put the spice mix in a shallow bowl and pressed the moistened (with just water) chicken into the spice mixture rather than just sprinkling the spices on the chicken.. I used thin breast cutlets and the 12 minutes in the oven following the browning on the stove was perfect. I did check the chicken temp. with an instant read thermometer. This recipe had a good kick to it. I'll definitely make it again, and will definitely try it with fish, too!
My husband loved it. It was definitely spicy and we used ranch dressing as a dip for it. Next time, I will use less cayenne pepper for sure.
This chicken was so flavorful and tender. I omitted the cayenne pepper-just for personal taste preferences- and the spice mixture was the perfect balance of warmth and freshness.
I needed a last minute main course and this fit the bill. We like spicy food and this is definitely spicy as listed. Chicken salad with the leftovers has already been requested.
This was spicy, but my husband and I liked it. Might tone the spice down next time for the kids. Leftovers were good on a salad.
Very spicy (yum)! Couldn't find Creole seasoning at the grocery store, so I used Cajun seasoning instead (probably the same?). I baked the chicken for 35 min. (rather than the 12-15 min. per recipe). It was a big hit. Looking forward to using the leftover to make a spicy chicken salad!
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This was very easy and quick. The flavor was quite good, but a little strong. The next time I make it, I will probably use about half as much spices.