Cajun-Spiced Chicken Breasts
This Cajun-style spice coating is simple, intensely flavorful and a little spicy. Here we've used it to give a serious flavor boost to boneless chicken breasts, but it would work equally well for pork chops or certain varieties of fish fillets. And, because it contains a little flour, it helps to keep the meat moist and tender during cooking. Round out the meal with a side dish of Sautéd Okra and Tomatoes and some fresh corn on the cob.
- 4 boneless, skinless chicken breast halves
- 2 tablespoons flour
- 1 teaspoon salt
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne (or more to taste)
- 2 tablespoons olive oil
- If the chicken has the tenderloins attached, remove them and reserve for another use.
- Combine the flour, salt, paprika, garlic powder, onion powder, black pepper and cayenne in a shallow dish. Dredge the chicken in the mixture, pressing gently to be sure it adheres well.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning several times, until nicely browned and no longer pink in the middle, 3 to 4 minutes per side. Allow the chicken to rest for a few minutes before serving.