This black chicken recipe is full of smoky, juicy flavor and comes with a bold crust.
A mixture of news spices, savory seasonings and some brown sugar creates a crispy rub for these fried chicken breasts.
- smell: Black chicken is bold, smoky, a little spicy, with a crisp, delicious crust.
- Skill Level: This beginner-friendly recipe is easy to furry! Simply cut and season the chicken and pan flour until dark.
- technology: Frying the pan at high heat ensures that the crust is roasted onto the chicken, making the chicken juicy.
- Recommended tools: A meat thermometer is a must-have tool to ensure the proper content of all protein, especially chicken.
- Suggestions: Delicious hot or cold, use black chicken as a salad veneer, wrap, or use a hearty sandwich of rich coleslaw on the Chibata bread as a hearty sandwich.
What is a black chicken?
This recipe is about a combination of salty and spicy and a little sweet to balance them.
- chicken: Chicken breast works well in this recipe, but you can use schnitzel, boneless, skinless thighs, and even wings.
- sugar: Brown sugar glazes the seasoning into a crispy crust, but you can use sugar-free brown sugar alternatives, honey or maple syrup.
- Seasoning: Feel free to adjust the flavor to suit your preferences. If the pepper is too spicy, replace it with black pepper.
Store leftovers
Place the remaining chicken in a lid container in the refrigerator for up to 4 days.
To freeze, let it cool completely, wrap it tightly or store it in an airtight container and mark it as date. It will last until the refrigerator for up to 3 months.
How to use black chicken
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Black Chicken
The lightened chicken is seasoned, bold spices and skillet blend together until it is burnt and crispy outside.
Prevent the screen from becoming dark
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In a small bowl, mix together the chili powder, smoked paprika, cumin, dark brown sugar, salt, oregano, garlic powder, onion powder, chili powder and chili. Set the spice mixture aside.
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Cut the chicken breast in half to produce 4 thin chicken wings.
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Rub the blackened seasoning on both sides of the chicken.
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Heat olive oil or cast iron skillet in a 12-inch skillet over medium heat.
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After heating, add the chicken and cook for about 4-6 minutes on each side, or until dark and cooked.
Cook the chicken to an internal temperature of 165°F.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Baking oven:
- Preheat the oven to 425°F.
- Prepare the chicken as directed and wipe it with oil and seasoning.
- Place the chicken in a baking dish and bake for 17 to 20 minutes, or until cooked.
Calories: 235 | carbohydrate: 3g | protein: twenty fourg | Fatty: 14g | Saturated fat: 2g | Polyunsaturated fat: 2g | Monounsaturated fat: 9g | Trans fat: 0.01g | cholesterol: 72mg | sodium: 429mg | Potassium: 475mg | fiber: 1g | sugar: 1g | Vitamin A: 786IU | Vitamin C: 2mg | calcium: twenty onemg | iron: 1mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Chicken, dinner
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