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Created by Chef Remy
Tender chicken breast coated in smoky Cajun spices, seared in a screaming-hot cast iron until charred and juicy, nestled on a buttery toasted bun with cool, tangy remoulade and crisp pickle chips.
The blackening technique changed everything for Louisiana cooking. That char you get from spices blooming against butter in a scorching hot pan, the crust that forms while the meat stays juicy inside: that's pure Cajun magic. I've been making blackened chicken sandwiches at Lagniappe for over twenty years, and they still fly out of my kitchen faster than anything else on the lunch menu.
Here's what most folks get wrong: they think blackening means burning. It doesn't. You're caramelizing spices, building a crust that's complex and slightly bitter at the edges but sweet underneath. The butter is essential. It carries the spices, helps them bloom in the heat, and keeps everything from turning to ash. Your cast iron needs to be screaming hot before that chicken hits the surface. You'll know it's ready when a drop of water dances and disappears in less than a second.
The remoulade is just as important as the chicken. That cool, tangy sauce cuts through the heat and richness, bringing everything into balance. Make it ahead if you can. It gets better as it sits, the flavors marrying together like old friends at a crawfish boil. And don't skip the pickles. That crunch and acid wake up your palate between bites, keeping every mouthful as exciting as the first.
Quantity
4 (6-8 ounces each)
Quantity
2 tablespoons
Quantity
1 tablespoon
Quantity
1 tablespoon
Quantity
2 teaspoons
Quantity
2 teaspoons
Quantity
1 teaspoon
Quantity
1 teaspoon
freshly ground
Quantity
1 teaspoon
Quantity
1/2 teaspoon
Quantity
6 tablespoons
melted
Quantity
1/2 cup
Quantity
2 tablespoons
Quantity
1 tablespoon
Quantity
1 tablespoon
Quantity
1 teaspoon
Quantity
1 teaspoon
Quantity
1 clove
minced
Quantity
1/4 teaspoon
Quantity
4
Quantity
2 tablespoons
softened
Quantity
4 leaves
Quantity
8 slices
Quantity
to taste
| Ingredient | Quantity |
|---|---|
| boneless, skinless chicken breasts | 4 (6-8 ounces each) |
| paprika | 2 tablespoons |
| garlic powder | 1 tablespoon |
| onion powder | 1 tablespoon |
| dried thyme | 2 teaspoons |
| dried oregano | 2 teaspoons |
| cayenne pepper | 1 teaspoon |
| black pepperfreshly ground | 1 teaspoon |
| kosher salt | 1 teaspoon |
| white pepper | 1/2 teaspoon |
| unsalted butter (for blackening)melted | 6 tablespoons |
| mayonnaise | 1/2 cup |
| Creole mustard | 2 tablespoons |
| prepared horseradish | 1 tablespoon |
| sweet pickle relish | 1 tablespoon |
| hot sauce | 1 teaspoon |
| fresh lemon juice | 1 teaspoon |
| garlicminced | 1 clove |
| smoked paprika | 1/4 teaspoon |
| brioche buns or soft Kaiser rolls | 4 |
| butter (for buns)softened | 2 tablespoons |
| butter lettuce | 4 leaves |
| ripe tomato | 8 slices |
| dill pickle chips | to taste |
Stir together the mayonnaise, Creole mustard, horseradish, pickle relish, hot sauce, lemon juice, minced garlic, and smoked paprika in a small bowl. Taste it. The sauce should have a kick that hits the back of your throat, balanced by the tang of mustard and the sweetness of relish. Adjust the hot sauce if you want more heat. Cover and refrigerate while you prepare everything else. The flavors will meld together and get even better.
Place each chicken breast between two sheets of plastic wrap. Pound with a meat mallet or the bottom of a heavy skillet until uniformly thick, about half an inch throughout. Even thickness means even cooking, and thin breasts cook fast before the spices can burn. Pat the chicken completely dry with paper towels. Moisture is the enemy of a good sear.
Combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, salt, and white pepper in a shallow bowl. Run your fingers through it and smell it. That's the aroma of Louisiana right there. The three peppers work together: black for sharpness, white for slow heat, cayenne for that front-of-mouth fire. Each one hits different and together they build something complex.
Brush both sides of each chicken breast generously with melted butter, using about half your butter. The butter helps the spices stick and creates that characteristic blackened crust. Press each breast firmly into the spice mixture, coating both sides completely. You want a thick, even layer of spices. Don't be shy. The crust is the whole point.
Set your largest cast iron skillet over high heat for at least five minutes. Open your windows and turn on the exhaust fan because things are about to get smoky. The pan needs to be almost glowing. Drop a bead of water on the surface. If it vaporizes instantly with an angry hiss, you're ready. This is not the time for a timid pan.
Add a tablespoon of the remaining melted butter to the screaming-hot pan. It will smoke immediately. Place two chicken breasts in the pan, leaving space between them. Do not move them. Listen for the aggressive sizzle. Cook for three to four minutes until the bottom develops a dark, almost black crust with bits of char. The spices should smell toasty and aromatic, not acrid. Drizzle a bit more butter over the top of each breast, then flip.
Cook the second side for another three to four minutes until the internal temperature reaches 165 degrees and the crust is uniformly dark and crispy. Transfer to a cutting board and let rest for three minutes while you cook the remaining breasts. The resting is not optional. Cut into it too soon and all those juices run out onto the board instead of into your mouth.
While the chicken rests, spread softened butter on the cut sides of each bun. Toast them in a clean skillet over medium heat, or on a griddle, until golden brown and slightly crispy, about two minutes. A toasted bun holds up to the juicy chicken and creamy sauce without turning to mush.
Spread a generous spoonful of remoulade on both cut sides of each bun. That's right, both sides. Layer butter lettuce on the bottom bun, then tomato slices. Place the blackened chicken breast on top. Crown with a handful of pickle chips and close with the top bun. Press down gently so everything melds together. Serve immediately while the chicken is still warm against that cool, creamy sauce.
1 serving (about 350g)
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