Dixie Fried Chicken Recipes

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DIXIE FRIED CHICKEN



Dixie Fried Chicken image

This wonderful fried chicken always turns out crispy and good.

Provided by Nancy Allen

Categories     Chicken

Time 30m

Number Of Ingredients 8

3 lb assorted chicken pieces
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 1/2 c all-purpose flour
1 tsp ground red pepper
1 egg, lightly beaten
1/3 c milk
peanut oil

Steps:

  • 1. Season chicken with salt and 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.
  • 2. Pour oil to a depth of 1 inch in a 10 inch to 12 inch skillet; (I only fry chicken in cast iron) heat oil to 350 degrees. 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.
  • 3. Drain chicken on paper towels. Serves 4

OVEN-FRIED ONION RINGS



OVEN-FRIED ONION RINGS image

Yields about 24-rings

Provided by jorge

Number Of Ingredients 5

1 large egg (room temperature)
2 cups Dixie Fry Mix
1/2 cup buttermilk (room temperature)
2 large yellow onions (cut into 24 rings)
6 tablespoons vegetable oil

Steps:

  • Heat oven to 450° F. Place 1-1/2 cups Dixie Fry Mix in shallow baking dish. Beat egg and buttermilk together in bowl. Whisk remaining 1/2 cup Dixie Fry Mix into buttermilk mixture.
  • Working one at a time, dredge each onion ring in Dixie Fry Mix, shaking off excess. Dip rings in buttermilk mixture, allowing excess to drip back into bowl, then drop into Dixie Fry Mix, turning rings to coat evenly. Transfer coated rings to large plate or tray.
  • Pour 3 tbsp oil onto rimmed baking sheet. Place baking sheets in oven and heat until just smoking, about 8 minutes. Carefully tilt heated sheets to coat evenly with oil, then arrange onion rings on sheets. Baking, flipping onion rings and switching and rotating position of baking sheets halfway through baking, until golden brown on both sides, about 15 minutes.

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

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 FRIED CHICKEN



Dixie Fried Chicken image

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

1 (3 -3 1/2 lb) broiler-fryer chickens
1 cup buttermilk
1/2 cup all-purpose flour
2 tablespoons parsley
1 teaspoon salt
1 teaspoon thyme
1 dash pepper
1/4 cup shortening
1/4 cup butter or 1/4 cup margarine
1/4 cup chicken broth
1/3 cup melted butter
fat, from fried chicken
2 cups all-purpose flour
3/4 cup buttermilk
2 teaspoons baking powder
1/2 teaspoon baking soda

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

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