Paula Deens Kickin Chicken Recipe 415 Food

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.

SOUTHERN FRIED CHICKEN

Steps:

• Heat the oil to 350 °F in a deep pot. Do not fill the pot more than 1/2 full with oil.
• In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat.

PAULA DEEN'S KICKIN CHICKEN RECIPE - (4.1/5)

Steps:

• Trim excess fat from chicken thighs. Sprinkle legs & thighs with House Seasoning. Place in large ziploc bag. Add syrup, vinegar, red pepper & oil. Seal bag and shake to mix ingredients. Chill 3-8 hrs. Preheat oven to 350. Remove chicken from marinade. In large skillet, cook chicken over med-high heat 2-3 min. per side. Place skin side up in baking dish. Cover with foil. Bake 45 min; uncover and bake 20 min. more. Serve with sauce.

PAULA DEEN'S SESAME CHICKEN STRIPS

Steps:

• Lightly grease a 15 x 10 jelly roll pan. Cut chicken crosswise into 1/2 inch strips.
• In a large bowl, combine sour cream, lemon juice, celery salt, Worcestershire sauce, salt, pepper and garlic. Mix well.
• Add chicken to mixture, coat well and cover.
• Refrigerate at least 8 hours or overnight.
• Preheat oven to 350°F.
• In a medium bowl, combine bread crumbs and sesame seeds.
• Remove chicken from sour cream mixture. Roll in crumb mixture, coating evenly.
• Arrange in a single layer in prepared pan. Spoon butter evenly over chicken.
• Bake for 18-25 minutes or until chicken is tender and golden brown.

MEXICAN CHICKEN - PAULA AND JAMIE DEEN

Steps:

• Preheat the oven to 350 degrees F. Spray a 13 by 9-inch pan with the cooking spray.
• In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
• Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas.
• Sprinkle the cheese over the casserole and bake for 30 minutes.
• Enjoy!

LADY AND SON'S CHICKEN AND DUMPLINGS - PAULA DEEN

Steps:

• To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
• To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
• Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.
• Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
• Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
• To serve, ladle chicken, gravy, and dumplings into warm bowls.
• Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

CHICKEN FLORENTINE (PAULA DEEN)

Steps:

• Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.
• In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.
• Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.
• Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.
• Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.

PAULA DEEN'S CHICKEN DIVAN

Steps:

• Preheat oven to 350 degrees.
• Place frozen broccoli in 1/2 cup water in a saucepan and boil about 6 minutes; drain well and set aside.
• In a "large" bowl mix together the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt, pepper and wine or broth; mix well. Add broccoli and chicken and mix thoroughly.
• Spray a 13 x 9 Pyrex dish with vegetable spray. Pour in soup/chicken mixture. Smooth mixture with a spatula or the back of a spoon.
• Combine bread crumbs, parmesan cheese and butter. Sprinkle on top of mixture.
• Bake 30-45 minutes or until heated through.
• Note: TO lighten up you can use 98% ff cream of mushroom soup, light mayonnaise, light sour cream and low-fat cheddar cheese.
• This is really yummy and makes alot!

OVEN FRIED CHICKEN FROM PAULA DEEN

Steps:

• Preheat oven to 400 degrees F.
• Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.
• In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste.
• In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil.
• Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture.
• Place on prepared rack in pan.
• Bake for 25 to 30 minutes, or until chicken is golden brown.