Dixie Style Chicken Recipes

GRANDMA'S DIXIE FRIED CHICKEN

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.

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 FRIED CHICKEN

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.

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.

DIXIE-STYLE CHICKEN

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.