Dixie Chicken Recipes

DIXIE FRIED CHICKEN

Dixie Fried Chicken image

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

Ingredients

6 -8 pieces frying chickens
1 packet Dixie Fry
1 -2 cup corn oil
1 -2 can chicken stock

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

Dixie Chicken image

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

Ingredients

1 whole chicken, cut into serving pieces
1/2 cup buttermilk
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
4 tablespoons butter, melted

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

Grilled Dixie Chicken with Cayenne Spice Rub image

Provided by John Willingham

Categories Chicken Poultry Spice Summer Grill/Barbecue Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

2 tablespoons salt
1 tablespoon coarsely ground black pepper
1 tablespoon (packed) golden brown sugar
2 teaspoons garlic powder
1 1/2 teaspoons cornstarch
1 1/2 teaspoons onion powder
1 teaspoon lemon-pepper seasoning with garlic and onion
1 teaspoon chili powder
1 teaspoon cayenne pepper
1/2 cup (1 stick) unsalted butter, room temperature
2 4-pound chickens, quartered, rinsed, patted dry
1 sourdough baguette, cut on diagonal into 3/4-inch-thick slices

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.

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