Kitchen operations
PrepProteinsApproved
Blackened Chicken
Practical kitchen SOP for consistent prep, holding, and service execution.
Recipe standard
2200 g
38 min prep time
Yield
2200 g
Prep time
38 min
Shelf life
3 days
Portion size
78 g
Internal temp
165 F
Ingredients
Base recipe quantities for standard production.
IngredientQuantityUnitNotes
Chicken breast2200gTrimmed
Blackening spice72gStandard
Sunflower oil45mlStandard
Salt18gStandard
Recipe scaler
Scale prep batches without unit conversions, costing, or inventory deduction.
IngredientOriginal qtyScaled qtyUnit
Chicken breast22002200g
Blackening spice7272g
Sunflower oil4545ml
Salt1818g
Method
Step-by-step kitchen execution.
- 1
Season chicken evenly with blackening spice and salt.
- 2
Sear on a hot flat top until color develops.
- 3
Finish cooking until internal temperature reaches 165 F.
- 4
Rest, cool safely, and slice for service.
Kitchen Notes
Holding, service, quality, and prep cues.
- Cool uncovered before lidding to avoid steam buildup.
- Slice only after resting for cleaner portions.
- Use first in menu bowls with chicken components.
Used In
Where this prep recipe supports menu assembly.