Blackened Chicken

1. Prepare the Spice Blend

In a wide, shallow bowl, combine the smoked paprika, regular paprika, kosher salt, garlic powder, onion powder, black pepper, dried oregano, dried thyme, and cayenne pepper. Mix these spices thoroughly to ensure even seasoning.

2. Prepare the Chicken

Halve each chicken breast crosswise. For the thicker halves, carefully slice them horizontally to make them thinner. Place the chicken pieces between two sheets of plastic wrap and pound them to about 0.33-inch thickness.

3. Coat the Chicken with Spice Blend

Dredge each piece of chicken thoroughly in the spice blend, pressing the spices onto the surface to ensure they adhere well. Shake off any excess seasoning.

4. Cook the Chicken - First Batch

Heat a 12-inch cast-iron skillet over high heat until it just begins to smoke. Add the vegetable oil and 1.5 tablespoons of the butter, allowing them to melt and coat the skillet. Place half of the chicken cutlets in the skillet and cook for about 2 minutes on the first side until the spices darken and form a crust. Flip the chicken and cook for another minute on the second side. Slide the skillet off the heat and transfer the cooked chicken to a wire rack to rest.

5. Cook the Chicken - Second Batch

Wipe out the skillet with a paper towel to remove any burnt spices. Return the skillet to high heat, add the remaining butter, and repeat the cooking process with the remaining chicken cutlets.

6. Rest and Serve

Once all the chicken is cooked, let the cutlets rest on the wire rack for about 3 minutes. Serve the blackened chicken hot, and enjoy the robust, smoky flavors. Leftover chicken can be stored in the refrigerator for up to 3 days.