Fried Chicken- Bmore Chicken Box Style

This recipe is for about 10 whole wings

Ingredients for Chicken

• 2-3 lbs. chicken parts of choice- I prefer whole wings
• 2 tbsp Spiced Living Bmore Chicken Box Seasoning or Spiced Living Mamie Lee Soul Seasoning- See note below regarding optional salt** (May use more or less depending on if you have the fat wings or the bird wings)
• 1 tbsp yellow mustard

Ingredients for Coating Chicken

• 1.5 cups flour
• 1/2 cup cornstarch
• 1.5 tbsp Spiced Living Bmore Chicken Box Seasoning or Spiced Living’s Mamie Lee Soul Seasoning
• Canola Oil for deep frying (the amount will depend on your method of frying. If you are using a skillet, you need enough oil to halfway submerge each piece of chicken. I prefer a deep fryer which requires a lot more oil, but more precise cooking. I usually use 5 quarts when deep frying)

Instructions

Make sure your chicken is thawed, cleaned, feathers removed and patted dry. Let sit at room temperature for about an hour.

Heat oil to 375. Season chicken with seasoning. Pour mustard onto chicken and rub it in evenly on all pieces. In another bowl, add flour, cornstarch and 1.5 tbsp of seasoning. Whisk together. Dredge chicken in the flour mix and shake off slightly. Let sit for a minimum of 5 mins to allow the coating to adhere. Then fry on both sides until internal temp reaches 165F.

**Note- Bmore Chicken Box seasoning has less salt content than Mamie Lee Soul Seasoning, which allows you to control your own level of salt. If you use the Bmore Chicken Box Seasoning, and you typically like your chicken on the salty side, add 1-2 tsp of salt as you season the chicken. If you use Mamie Lee Soul Seasoning, DO NOT add more salt. (Cuz I will not be responsible for your pressure😊)

Need a quick holiday dessert that is so easy, anyone can make it? Try this out!

Makes 9 brownies

Ingredients: 

Wet mixture
1/2 cup canola or vegetable oil (or real butter. I actually prefer the taste of butter more than oil, but the oil makes for a more vibrant color)
1 cup white sugar
2 large eggs
1 tsp white distilled vinegar
2 tbsp red food coloring
1 tbsp pure vanilla extract

Dry mixture
3/4 cup flour
1/2 tsp salt
1/4 cup cocoa powder

Cream Cheese mixture
8 oz cream cheese, softened
1/2 cup white granulated sugar
1 egg
1/2 tsp pure vanilla extract 

Method:

Preheat oven to 350 degrees. In a mixing bowl, whisk the canola oil, sugar, eggs, vinegar, red coloring, and vanilla extract together. Once well combined, add in the flour, salt, and cocoa powder and whisk until well combined. Set aside.

In another mixing bowl, use a hand mixer to cream the softened cream cheese, white sugar, egg, and vanilla extract. Mix it until smooth and creamy.  

In an 8x8 casserole dish, pour most of the brownie batter, but reserve about 1/4 cup. Layer the cream cheese mixture on top of the brownie batter. Pour the remaining brownie batter over the cream cheese mixture. Take a knife and make swirls by literally swirling the knife through the batter. I definitely get carried away during this part:-)

Bake uncovered for about 30 minutes at 350 degrees. Let cool slightly before cutting. Enjoy!

Check out this Mexican Street Corn Dip with Spicy Chipotle Lime Cotija Chicken Wings!

Chicken Ingredients:

• 20 chicken wingettes, cleaned and patted dry
• Extra Virgin Olive Oil 2-4 tbsp
• 2-4 tbsp of Spiced Living's Spicy Chipotle Lime Rub or a mix of 
• Chipotle Chili Powder
• Ancho Chili Powder
• Sea Salt
• Sugar
• Paprika
• Garlic Powder
• Onion Powder
• Lime Powder

Cotija blend ingredients:

• 10 oz Cotija Cheese
• 1/2 cup sour cream
• 1/2 cup Mayo
• 1/2 cup fresh cilantro, chopped
• Juice from 1 lime

Corn medley ingredients:

• 3 tbsp real butter
• 32 oz frozen corn
• 2 tsp Spiced Living Spicy Chipotle Lime Rub (or alternate as given above)
• 1/2 tsp Liquid Smoke
• 1/2 squeezed lime
• 1/4 cup prepared cotija blend (add more to your liking but start low as cotija has strong flavor)
• 2 tbsp chopped fresh cilantro
• 1 tbsp scallion

Method
Season chicken wingettes with olive oil and Chipotle lime seasoning. Air Fry at 370F for 20-25 mins. Could be longer based on the cut of chicken you use or based on your air fryer. In a small bowl, crumble cotija cheese and mix in Mayo, sour cream, cilantro, lime juice and seasoning. Once chicken is finished, line a baking sheet with parchment and place chicken on the sheet. Spoon a small amount of the cotija blend onto each wing (or alternate if you choose). Bake for about 5 mins at 350F. In a large skillet, over medium high heat, melt butter and add corn. Add seasoning, liquid smoke and lime juice. Sauté for about 5 mins until corn is cooked. Add in your desired amount of cotija cheese. I suggest starting at 1/4 cup, then taste. Top with chicken and garnish with cilantro, scallions, and reserved cotija.

Enjoy!

Ingredients for the queso:

1 tbsp butter                                                                1shallot, diced
2 cloves garlic, minced
1 1/2 cups half & half                                                    1 Chipotle pepper, in Adobo sauce, chopped 
1 jalapeño, seeded and diced
1 tablespoon cornstarch
4 ounces cream cheese
1 teaspoon yellow mustard
8 ounces smoked cheddar cheese, hand shredded
8 ounces sharp cheddar cheese, hand shredded

In a medium sauce pan, sauté the butter, shallots, and jalapeño for about 3 minutes. (Note, The jalapeños make this super spicy so if you want to control the heat, sauté those separately and serve on the side.) Add the garlic to the sauté last so you don’t burn it. Add the half & half and one chili pepper. Whisk in the cornstarch and simmer. Next stir in the cream cheese and mustard. Start adding the shredded cheese and stir until the sauce comes together. If you need to loosen it up, a little thinner, add more half.

Ingredients for Tortillas: 

1 pack of Corn Tortillas
Sea Salt for sprinkling
2 Limes                                                                       
Canola Oil for frying 

In a large skillet, Heat oil to 375F.  Cut the corn tortillas into fours. Drop gently into oil and fry until brown. Make sure they don’t burn. They cook fast. Immediately after removing, sprinkle with salt and squeezed lime juice. 

Serve with Pico de Gallo! 

Ingredients for Brine:

• 4 lbs chicken wings, cleaned (you can use drumettes, or whole wings, but make sure the wing tips are removed)
• 6 cups of your favorite sweet tea
• 1/3 cup Bourbon
• 1⁄4 cup Kosher Salt
• 1 tbsp lemon juice
• 1 sprig Rosemary
• 1 sprig Sage
• 1 sprig Thyme

Ingredients for Sweet Tea Bourbon BBQ Sauce:

• 1 1⁄2 cups ketchup
• 3⁄4 cup Sweet Tea
• 1⁄2 cup dark brown sugar
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire
• 2 tsp Yellow Mustard
• 3 tsp Spiced Living’s Mamie Lee Soul Seasoning
• 1 tbsp Bourbon (more can be added according to your preference)

Ingredients for Coating Chicken:

• 4 cups self rising flour
• 1 cup cornstarch
• 4 tbsp Spiced Living Mamie Lee Soul Seasoning Canola Oil for frying

Instructions
First, let’s make the brine. In a large bowl, stir together the sweet tea, bourbon, salt,
lemon juice, and herbs. Make sure the salt dissolves. Add the chicken and cover with clear wrap. Brine overnight in the refrigerator for 24 hours (optimal).
After brining, discard the brine and pat the chicken dry.

For the BBQ Sauce, add the ketchup, Sweet Tea, dark brown sugar, apple cider vinegar, Worcestershire, Yellow Mustard, and the Mamie Lee Soul Seasoning to a sauce pan. Simmer on low and whisk for about 5 mins. Add in the bourbon and taste. Add more bourbon if you choose. Continue to simmer for 1 more minute. Let Cool.
To fry the chicken, using a large cast iron pan or deep fryer, heat oil to 325°. Using a Large bowl, add flour, cornstarch and Soul Seasoning. Mix well. Dredge chicken in the flour and shake excess off. Let sit for a minimum of 5 mins to allow the coating to adhere. Fry each piece until super crispy, golden brown and temperature reaches 165°.

Once chicken is done, immediately brush with BBQ Sauce. Enjoy!

I'm from Baltimore, and its no surprise that we are the Crab Queens and Kings! And the jumbo lump crab meat from the Chesapeake is thee best!  We master all things crab and this recipe does just that. Its super easy to follow. And it doesn't require a million ingredients!  Watch the tutorial below, and make this at home! Share this recipe with a friend, and don't forget to subscribe to my channel!

Ingredients:

(Watch the video to see how to put it all togther)

• 1 package of egg roll wrappers (this recipes makes about 8)
• 1 cup Mayo
• 1 tsp Spiced Living Chesapeake Bay Seafood Seasoning
• 1/2 tsp Garlic Powder
• 2 tsp mustard
• Dab of hot sauce
• 1 tsp Worcestershire
• 1 tsp lemon juice
• 1/2 cup breadcrumbs (I use saltine crackers)
• 1 lb jumbo lump or lump crab meat
• 1 tbsp parsley

Sweet Chili Sauce

• 1/2 cup Mayo
• 1/4 cup Sweet Chili Sauce

Chesapeake Bay Aioli

• 6 tbsp Mayo
• 1/2 tsp lemon juice
• 1/2 tsp Spiced Living Chesapeake Bay Seafood Seasoning
• 1/2 tsp Dijon mustard