In one of our Prudhomme books, he has the technique and spice mixture for blackening redfish. I have used them both for black grouper, steak and chicken (bnls/sknls breasts). IMO, this is suited for outdoor cooking only. I use the jet cooker I have for crawfish boils to get a CI skillet white hot. I don't think that a home gas range can develop enough BTUs to do the job correctly. Not to mention you would need the outdoor venting hood from hell!
It is important that the chicken be the same thickness through out for even cooking. Basically, you will coat the chicken with the seasoning on both sides, rubbing it in good. Lay it in the screaming hot skillet and drizzle melted butter over the side that is up. Wait till the smoke dissipates, flip and repeat the butter drizzle. When the smoke dissipates, remove and serve. I like to slice it and serve over a salad with homemade Spicy South Western ranch dressing.
I can list the seasoning ingredients if you like or you could seek them out online or just buy Paul's seasoning blend that Jennyema linked to.