Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Place a 4" perforated metal hotel pan on top of a deep metal hotel pan. You can also place a colander on top of a large bowl.
With gloved hands, open packaging and carefully transfer chicken in 5 or 10 lb. increments, to the perforated pan or colander, allowing the purged liquid to drain into the bottom pan or bowl. Be sure that any surfaces that have come in contact with the chicken or liquid, are thoroughly cleaned and sanitized. Perforated pans or colanders should not be placed into prep sinks.
Place Cajun blackening spice blend and oil into a large mixing bowl. Whisk to fully incorporate. Add the measured amount of spiced oil to the measured amount of chicken. Using gloved hands, mix thoroughly until evenly coated.
Transfer to clean food storage containers. Cover, label date and store refrigerated.
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