by Nunya Carley

Created on: March 25, 2007   Last Updated: May 04, 2007

Have you ever wondered how to make restaurant looking-good Cajun or Blackened chicken? You know what I mean; that all around even coat of seasonings that you can never seem to accomplish at home! It's a simple trick that I wish had been told to me years ago, before I wasted many pounds of my beloved chicken meat.

I always seasoned it before adding it to the plan, or even placed it in and then put the seasonings on top. The TRICK is to get your frying pan nice and hot ahead of time, and add a little olive oil to wet the bottom. THEN sprinkle your seasoning in the pan - and wait to the beginning of smoke to come from it. One you see that smoke- throw your meat in there, wait 30 seconds, then flip it over. Next reduce the heat and let it cook until done.

Whether its for a sandwich, to top off a salad, or as your main dish, it will look (and taste!) picture - perfect good.

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