Blackened Chicken With Smashed Potatoes Recipe

1. Place chicken in a container with 4 cups water and 3 tablespoons salt. Swish salt to dissolve. Let the chicken brine in refrigerator 2 to 3 hours. In medium bowl, stir together paprika, oregano, thyme, onion powder, garlic powder, cayenne powder, black pepper, 1 teaspoon white pepper, and half teaspoon salt.

2. Rinse chicken and then pat dry with paper towels. Place chicken between 2 pieces of plastic wrap. Pound gently with meat pounder to equalize thickness of chicken (about 1/2-inch thick). Keep refrigerated while you prepare potatoes.

3. In large saucepan, bring 3 quarts water to boil. Add potatoes and 1 tablespoon salt. Simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to pot. Using potato masher, mash with butter until creamy but still chunky, then stir in 3/4 cup milk. Season to taste with salt and pepper. Cover and keep warm while you cook chicken.

4. Pat chicken dry with paper towels and generously rub both sides with spice rub. Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chicken and cook until exterior is very dark and an instant read thermometer inserted into the thickest part registers 150 to 155°F, about 5 minutes for each side, adding more oil for the second side. Transfer to cutting board and let rest for 5 minutes.

5. Check consistency of potatoes and add more milk to loosen if desired. Slice chicken and serve over potatoes.

Special Equipment

12-inch non-stick skillet, large saucepan, meat pounder

This Recipe Appears In

• Chicken Dinners: Blackened Chicken Over Smashed Potatoes