Dixie Chicken Recipes

DIXIE FRIED CHICKEN

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 CHICKEN

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.

GRILLED DIXIE CHICKEN WITH CAYENNE SPICE RUB

Steps:

• Combine first 9 ingredients in small bowl; whisk spice rub to blend well. Transfer 1 tablespoon spice rub to medium bowl; add butter and mix well. (Rub and seasoned butter can be made 2 days ahead. Cover separately. Chill butter. Bring butter to room temperature before using.)
• Sprinkle spice rub over both sides of chicken pieces. Arrange chicken pieces on waxed-paper-lined baking sheets. Cover chicken with more waxed paper and let stand at room temperature at least 1 hour and up to 2 hours.
• Prepare barbecue (medium-high heat). Reserve 4 tablespoons seasoned butter. Spread remaining seasoned butter on 1 side of baguette slices. Place bread slices on platter and cover. Place chicken on grill, skin side up. Grill 20 minutes. Turn chicken over. Grill until skin is deep golden brown, about 15 minutes. Turn chicken again and grill, skin side up, until cooked through (no red shows when chicken is cut at thigh bone), about 5 minutes longer. Transfer chicken to platter. Brush chicken with reserved 4 tablespoons seasoned butter.
• Grill bread until just golden, about 2 minutes per side. Arrange toasts around chicken and serve.