Ingredients
- 2 tablespoons smoked paprika
- 1 tablespoon smoked sea salt
- 1 tablespoon coriander seeds, ground
- 1 tablespoon black peppercorns, ground
- 1/2 teaspoon cayenne pepper (I added another 1/2 tsp)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 chicken drumsticks
- 4 chicken wings
- 4 chicken thighs, deboned
- Vegetable oil for frying
Preparation
Step 1
For the blackened chicken: Combine all the spices with the garlic and oil in a bowl. Evenly rub the chicken pieces with the spice mixture. Place in a large re-sealable plastic bag or a bowl covered in plastic wrap. Keep in the refrigerator for 1 hour or up to overnight for a more intense flavor.
Preheat the oven to 175 degrees C.
In a cast-iron skillet heat over high heat, add enough vegetable oil to coat the whole bottom of the pan. The pan will be ready when it starts to gently smoke. First place the chicken drumsticks in the skillet (they take the longest to cook) and blacken all sides, about 5 minutes. Add the rest of the chicken pieces and continue in the same manner for another 5 to 7 minutes. Remove from the heat and place the skillet (or oven proof dish) in the oven for 25 minutes. Remove from the oven, set aside and keep warm.