Blackened Chicken or Fish Recipe

This is a really tasty, fast and easy blackened chicken or fish recipe. 

2 Chicken Breasts 
2 Tbsp butter 
1 Tbsp Olive oil (not Virgin) 
Spices 

Spice Blend: All amounts are in Teaspoon amounts. (Note: 3 tsps = 1 Tbsp)

2 Salt
3 Oregano
3 Thyme
1 Black Pepper
1 White Pepper
1 Granulated Onion 
1 Paprika
1 Cayenne
1 Granulated Garlic

Pound the chicken breasts until 1/2 inches thick. But if nothing else, make sure that both breasts have the same thickness from stem to stern otherwise one will be finished before the other or one end of the chicken will be done long before the other end.  

Pat the chicken dry and on a plate, sprinkle the spice mix on all sides of the chicken and don't be skimpy. Place in the refrigerator for a few hours.  

Melt 1 Tbsp of the butter.

Remove breasts from the fridge and brush 1 Tbsp of melted butter on the top side. 

Add the remaining butter and oil to a metal skillet on your stovetop set at medium-high. Flick a little bit of water from your fingers into the pan and when it sizzles add the chicken buttered side up. 

One of the things that I found is cooking the meat too quickly which results in a blackened exterior and a raw interior. Adjust the heat accordingly. 

Check the bottom the breasts for that blackened look and when you got it, flip the breasts. If you think that the pan needs more oil  remember that you have the melted butter on the other side so no more is needed. If you think that more is needed, add more oil or butter but it's a good indication that the heat is too high.

The chicken is done when it's internal temp is 160 degrees and the best way to determine that is with a digital temperature probe. Just make sure you insert the tip of the probe in the middle of the meat and not through to the pan. 

When done plate and add your side dishes.