DIXIE FRIED CHICKEN
I think "Dixie Fry" boxed chicken breading makes the best coating for fried chicken. Why waste precious time salting and peppering flour? Marinating in canned chicken stock really brings out the chicken flavor, and I think chicken stock makes a better liquid to seal the breading with, than say plain water, or milk:
Provided by Grandpa Harry
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pour canned Chicken Stock into wide shallow pan.
- Marinate chicken in the chicken stock overnight in the refrigerator, or for two to three hours in fridge.
- If using unsalted chicken stock, salt and pepper chicken on both sides, go easy on the salt, though.
- Pour enough corn oil into electric skillet to come only 1/4 up the sides of skillet.
- Set heat at 375-400.
- Have electric skillet pre-heated before you begin to coat chicken.
- Pour out 1 packet of Dixie Fry onto flat dish or pan.
- Have another large flat pan ready to hold the just-coated chicken in.
- Dredge the wet/marinated chicken in Dixie Fry, making sure the chicken is fully covered with coating, place in empty pan.
- Shake off excess.
- Once all chicken is coated, place all pieces of chicken in 400-420 electric skillet.
- Make sure to keep the lid on while chicken fries, as this will seal in the flavors and juices.
- Cook approximately 15-20 minutes on each side.
- I like to use tongs to turn chicken.
- Chicken should be golden brown when done.
- Drain/cool on paper towels for at least 5 minutes.
- Enjoy.
DIXIE FRIED CHICKEN
Make and share this Dixie Fried Chicken recipe from Food.com.
Provided by Cookin In Texas
Categories Chicken
Time 3h35m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- CHICKEN.
- Preheat oven 375°F.
- Cut up chicken into frying pieces, Place pieces into a bowl and pour buttermilk over chicken, marinate for 2 hours in the fridge.
- In another bowl combine flour, parsley, salt, thyme and pepper.
- Remove chicken from buttermilk.
- Pour buttermilk from marinating chicken into a shallow baking pan.
- Roll chicken pieces into flour mixture.
- Heat shortening and butter in a heavy skillet.
- Brown chicken pieces on all sides , a few at a time, over medium high heat.
- Place chicken pieces on top of buttermilk in baking pan.
- *(Remove your 1/3 cup fat from skillet and set aside for biscuits.)*.
- Now add chicken broth to skillet with fat and scrap up Browning's.
- Strain and pour juice around chicken in baking pan.
- Bake chicken uncovered about 50 minutes or until crisp and tender and the juices from chicken run clear.
- *Bake Biscuits along with chicken for the last 20 minutes of cooking time. Serve with chicken.
- *BISCUITS*.
- Mix flour, baking powder and baking soda.
- Stir in butter and fat from skillet, add buttermilk to make a stiff dough.
- Knead lightly, roll out on floured surface.
- Cut into small rounds, Bake for 20 minutes until golden brown.
Nutrition Facts : Calories 942.7, Fat 61.8, SaturatedFat 23.7, Cholesterol 220.5, Sodium 1008, Carbohydrate 43.7, Fiber 1.5, Sugar 3.6, Protein 50.4
DIXIE CHICKEN
This recipe came from an old cookbook my granny gave to me from the Extension Homemakers dated 1978. It would be wonderful paired with homemade mashed taters & fresh skillet fried (creamed) corn. Enjoy!!
Provided by BeautifullyBlessed
Categories Whole Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, mix together the cornmeal, flour, salt, poultry seasoning & black pepper~set aside.
- Dip the chicken pieces into the buttermilk.
- Then Roll the buttermilk dipped chicken pieces into the cornmeal mixture.
- Arrange chicken pieces in a single layer in a well buttered baking dish.
- Pour the melted butter over the chicken.
- Bake at 400 degrees for 1 hour or until tender and no longer pink.
DIXIE-STYLE CHICKEN
Make and share this Dixie-Style Chicken recipe from Food.com.
Provided by Chef 313014
Categories Chicken Thigh & Leg
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Adjust grill rack or oven rack 6 inches from source of heat. Prepare grill to medium-hot or preheat broiler.
- Prepare sauce: Combine tomato sauce, ketchup, vinegar, water, sugar, mustard, Worcestershire and pepper flakes in non-aluminum saucepan; simmer 15 minutes.
- Sprinkle chicken legs with salt. Place on lightly oiled grill rack or broiler pan rack.
- To Grill: Coat chicken with sauce. Cook over medium-hot coals on covered grill, turning and basting frequently, 20 to 25 minutes or until no longer pink near bone.
- To Broil: Broil 10 minutes. Turn over; brush heavily with sauce; broil 15 minutes until no longer pink near bone, brushing with sauce every 5 minutes.
- Santa Fe Variation: Heat 1 tablespoon olive oil in saucepan. Add 1 small onion, chopped(1/4 cup), and 2 cloves garlic, finely chopped; saute until softened. Stir in 1 can (16 ounces) whole tomatoes in juice, 1 can (4 ounces) chopped green chilies and 1/4 teaspoon salt; simmer, stirring occasionally, 15 minutes. Cool slightly. Puree in food processor or blender with 1/4 cup chopped fresh cilantro. Stir in 1 teaspoon lime juice and 1/4 teaspoon liquid red-pepper seasoning. Proceed with Step 3 above.
- California Sauce: Combine 3/4 cup chutney, 1/3 cup chili sauce, 3 tablespoons balsamic vinegar or distilled white vinegar, 1 1/2 tablespoons finely chopped fresh ginger, 1 1/2 teaspoons soy sauce, 1/4 teaspoon black pepper and 1/4 teaspoon liquid red-pepper seasoning in food processor or blender. Whirl until smooth. Proceed with Step 3 above.
Nutrition Facts : Calories 189.8, Fat 5.1, SaturatedFat 1.3, Cholesterol 104, Sodium 534.1, Carbohydrate 8, Fiber 0.5, Sugar 6.5, Protein 26.8
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DIXIE FRIED CHICKEN RECIPE | MYRECIPES
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- Season chicken with salt and black pepper. Combine flour and red pepper; set aside. Combine egg and milk; dip chicken in egg mixture and dredge in flour mixture, coating chicken well. Pour oil to a depth of one inch in a heavy 10" to 12" skillet; heat oil to 350°.
- Fry chicken in hot oil over medium heat 15 to 20 minutes or until golden, turning occasionally. Remove small pieces earlier, if necessary, to prevent overbrowning. Drain chicken on paper towels, reserving 1/4 cup drippings in skillet for Cream Gravy. Serve with gravy.
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