U225X PUBLIC-SAFE RECIPE SUMMARY

RECORD: FOOD-035
TITLE: Blackened chicken
SOURCE: Local public-safe conversation export; not a transcript

SUMMARY
Use butter or oil as a binder, press on a paprika-forward seasoning, and cook the chicken in a very hot cast-iron pan. A smoke-then-sear variation starts at 225°F and finishes in the hot pan.

SEASONING FOR TWO BREASTS
- 1 tbsp paprika
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/4–1/2 tsp cayenne, optional
- Pinch of brown sugar, optional

METHOD
1. Butterfly or pound two boneless skinless breasts to even thickness.
2. Pat dry, coat lightly with 1–2 tbsp butter or oil, and press on the seasoning.
3. Heat cast iron until very hot; cook about 4–6 minutes on the first side and 4–5 minutes on the second.
4. For the smoky version, smoke at 225°F until 135–145°F, then finish in the hot pan.
5. Cook to 160–165°F internal and rest 5 minutes.

LIMITS
Use a thermometer, handle hot oil and cast iron carefully, and treat the times as starting points because thickness changes the cook.

PROPERTY OF U225X / PUBLIC-SAFE IMPORT