Grandmas Dixie Fried Chicken Recipes

Steps:

• Wash chicken pieces and place in a deep bowl. Cover with buttermilk and hot sauce, and refrigerate at least 2 hours.
• Melt shortening in a cast iron skillet to a depth of about 1 inch.
• Heat to about 370º. (No thermometer needed, really. It'll get hot enough while chicken rests AFTER coating if you have your flame on about medium.) If it starts to smoke, turn it down immediately a bit.
• In a doubled brown paper lunch sack, mix together all of the dry ingredients.
• Remove chicken from bowl.
• Using additional seasoned salt and pepper, lightly coat to season chicken.
• Place chicken in bag, one piece at a time. Shake well until thoroughly coated.
• Dip each piece in the buttermilk and coat with flour once again.
• Shake off excess; place on waxed paper for 15 minutes or until dry.
• Place chicken, skin side down, in hot shortening.
• Do not crowd skillet.
• Brown until golden on bottom (good)(skin) side. When chicken pieces are golden on one side, turn pieces over, cover with tight fitting lid, and reduce heat to a simmer, turning chicken pieces ocaisionally, for 35 to 40 minutes or until juices run clear and chicken is tender. *When lid is placed on, and heat is reduced to a good simmer, the good side of pieces are the top sides. After about 10 minutes, turn back to skin-side down. After another 10 minutes or so, turn back to skin-side up for the last 10-15 minutes.).
• Uncover and cook 5 minutes longer for "crispy on the outside" crust. Remove at once, skipping this step, if a softer outside is preferred. My grandma and great aunts always drained their fried chicken on brown paper grocery bags. This seems to work best for me, too. Paper towels work "ok", too. *If doubling or making alot of chicken, or just wanting to keep it warm til the rest of your side dishes are done and ready to serve, place chicken on brown paper bag-lined cookie sheet in very low oven. GREAT cold, too!
• 4-6 servings.
• To make chicken fingers:.
• Use 4 boneless skinless chicken breasts, cut into strips about a 1/2-3/4 " thick. I skipped the buttermilk and hot sauce part, and dipped them into the flour mixture first, then into 1 egg beaten with about a half of a cup of half and half cream and a little hot sauce. Then back into the flour mixture. Worked out PERFECTLY. I lightly browned them in hot oil on one side, turned them, then put a lid on them. I then only cooked them for 8 minutes. I removed the lid, turned them and cooked them another minute. Drained them on paper towel.YUM!
• *One extra tip: Don't ever turn chicken by piercing with a fork, all the juices will run out and the meat will be dry. Always use tongs and have a sharp spatula handy to get underneath just in case a little bit wants to stick. You don't want to lose that good breading! :).

Steps:

• Preheat oven to 350.
• Mix all 'Dixie Mix' ingredients.
• Dip the chicken pieces in the egg, then coat with Dixie Mix.
• Heat Crisco over medium-high.
• Add chicken pieces and brown on all sides. Transfer the chicken to a shallow baking pan.
• Bake in the oven about 1 hour, or until juices run clear.

Steps:

• 1. Heat oil in skillet or pan to 375 degrees.
• 2. Beat the milk spices and eggs together well in the first bowl. Mix the flour mixture together in a second bowl. Wash the cut up chicken, pat dry. Put in the first bowl with the egg mixture. Coat Well.
• 3. Put a couple pieces of chicken at a time into the flour mixture... coat chicken well.
• 4. Place chicken into hot oil. Fry chicken parts for about 6 to 8 minutes on each side or until done (do not over crowd the chicken as this will lower the cooking temperature and affect cooking times). Remove the chicken to paper towel lined platter to drain. Repeat until all chicken is done.

Steps:

• Preheat oven 425° F. Melt butter in rectangular baking pan in oven. Mix Bisquick, paprika, salt, & pepper.
• Coat chicken with mixture. Place neatly side down in pan.
• Bake 30 minutes, turn chicken, bake about 15 minutes longer or until juice of chicken is no longer pink.

Steps:

• Place chicken pieces in baking dish, pour salad dressing over chicken.
• Let dressing soak into the chicken for a couple of hours, while in the refrigerator.
• Remove chicken and shake off excess dressing, discard the extra.
• Preheat oven to 350 degrees.
• On plate, mix flour, salt and pepper; roll chicken in seasoned flour.
• Heat 1/2 inch oil in large skillet until small cube of bread dropped into oil browns in 60 seconds.
• Fry chicken until golden, 5 to 7 minutes on each side. Transfer to baking pan. Bake until chicken is tender and juices run clear, about 30 minutes.

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.

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.