In the “blackened” culture (whether chicken, fish, prawns or others), the spices gradually turn darker while the protein they’re covering is cooking. It’s really as simple as that. Some “blackened” foods may appear only lightly blackened, others much darker; in all, if it’s been burnt it’s been taken too far.
Blackening seasoning has its origins in Cajun and Creole cooking, and there are several ingredients common to most of these spice mixes although, as with many of the world’s famous spice mixes, it can vary from chef to chef or household to household. So you can play around with it a bit.
Ingredients
1 chicken, spine removed and the chicken dissected
4 Tbsp melted butter or olive oil
Olive oil spray
For the blackened spice seasoning:
½ Tbsp smoked paprika
½ tsp cayenne pepper or chilli powder
1 tsp dried thyme
½ tsp dried oregano
1 tsp onion powder
½ tsp garlic powder
½ tsp black pepper
½ tsp salt
Method
Mix all seasoning ingredients together in a small howl. Pour it into a flat container (bakkie).
Remove the spine from the chicken and dissect the bird into six portions (breasts, leg/thigh portions, and wings). Carefully cut the breasts away from the attached bone and cartilage. Keep the skin on all of the portions.
Melt the butter unless using olive oil.
Douse the chicken portions in the butter or brush with oil, then dip all sides into the spice mix. You’ll need all of the spice for a whole chicken.
Heat the air fryer to 190℃. Coat the base with olive oil spray.
Place the chicken portions in the basket skin side down with a little space between them if possible.
Cook at 190℃ for 5 minutes, then turn the portions over and cook for another 7 minutes at 190℃. Coleslaw or rice infused with coriander leaves and lime juice would accompany it well. DM/TGIFood
https://www.dailymaverick.co.za/article/2022-11-24-throwback-thursday-blackened-chicken/
