Paula Deen Hotwings Chix Marinade Food

PAULA DEEN'S PRALINES

Steps:

• Butter the sides of a heavy 2-quart saucepan.
• Put the sugars, salt, corn syrup, milk, and butter in saucepan.
• Over medium heat, stir mixture constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil.
• Continue to cook to a soft ball stage, approximately 236 degrees F on a candy thermometer.
• (If you do a cold water test, drizzle a drop of candy into a glass of cold water, the ball of candy will flatten between your fingers when you take it out of the water.) Remove from heat and allow it to cool for 10 minutes.
• Add the vanilla and nuts, and beat with a spoon by hand for approximately 2 minutes or until candy is slightly thick and begins to lose its gloss.
• Quickly drop heaping tablespoons onto waxed paper.
• If the candy becomes stiff, add a few drops of hot water.

PAULA DEAN'S SPICY BUTTERMILK FRIED CHICKEN

Steps:

• In a large bowl place the buttermilk, hot sauce, 1 1/2 teaspoons of the seasoned salt and cut up chicken, cover and refrigerate at least 8 hours or up to 24 hours Drain and discard buttermilk mixture.
• In shallow dish combine flour, garlic salt, red pepper, onion powder and remaining 1/2 teaspoons seasoned salt. Dredge chicken in flour mixture and place on wire rack and let sit for 15 minutes.
• In a large (preferably) cast-iron skillet pour oil to a depth of 3 inches and heat to 350 degrees.
• Fry chicken pieces in batches, for 12 to 15 minutes per side or until a thermometer inserted into the thickest part of the chicken registers 165 degrees. Drain on a clean wire rack over paper towels.
• Enjoy!

GOLD MEDAL SIZZLING FAJITAS (PAULA DEEN)

Steps:

• In a heavy duty resealable plastic bag, combine 3 tablespoons of the vegetable oil, lemon juice, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat.
• Seal and toss the bag around to coat. Marinate in the refrigerator.
• *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
• If you have a pan like this, preheat your cast iron pan or grill in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
• Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade.
• Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
• In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
• Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
• When you are ready to serve, arrange the meat, onions and peppers on cast iron servers or plates that have been heated in the microwave. It will immediately start to sizzle from their fat and moisture. Serve with the warm tortillas and other accompaniments.

PAULA DEENS FRIED CHICKEN

Steps:

• Mix seasoning together and store in airtight container for up to 6 months.
• In medium bowl, beat eggs with water. Add enough hot sauce so mixture is bright orange.
• In another bowl, combine flour and pepper. Season chicken with house seasoning. You can let the chicken sit in hot sauce for up to 1 hour. It will not make the chicken spicy.
• Dip Chicken in egg and coat well with flour mix.
• Heat oil to 300 degrees in deep pot. Don't fill pot more than half full of oil.
• Fry chicken in oil until brown and crispy. Dark meat goes in first and takes 13-14 minutes. White meat takes 8-10 minutes.
• Preparation depends on how long you let the chicken soak in hot sauce.

PAULA DEEN'S UNCLE BUBBA'S WINGS

Steps:

• Prepare the wings: Combine the hot sauce, Cajun seasoning, cayenne and garlic powder in a large bowl and mix well. Add the wings and toss. Cover and refrigerate 24 hours.
• Heat about 2 inches of oil in a deep fryer or deep-sided pot until a deep-fry thermometer registers 350°. Remove the wings from the marinade and drain off excess moisture. Carefully add the wings to the hot oil in batches the oil may splatter) and cook until crisp, about 10 minutes.
• Make the sauces: Whisk the butter and hot sauce in a bowl. Mix the chili sauce and soy sauce in another bowl. Serve with the wings.

PAULA DEEN HOTWINGS & CHIX MARINADE

Steps:

• In blender, puree all ingredients, being very careful of the hot peppers. Place chicken wings in a bowl and pour mixture on top, marinate wings overnight. Heat Dutch oven with fry oil at 350 degrees F. Remove wings from bowl and gently place them in the hot oil. Fry wings until golden brown and crisp about 8 to10 minutes. Meanwhile, take the leftover marinade and place in a small saucepan on stove and bring to a hard boil. After the sauce is heated throughout, put sauce in large bowl, add wings and toss until coated.