Best 5 Dixie Chicken Recipes
Dixie Chicken, a beloved Southern comfort food dish, is a culinary masterpiece that tantalizes taste buds with its crispy, juicy chicken and flavorful gravy. Originating in the kitchens of African American communities in the Southern United States, this dish has become a staple in many households across the country. The tender chicken is marinated in a blend of herbs and spices, then dredged in a seasoned flour mixture and fried to perfection, resulting in a crispy outer layer and succulent, moist meat. The accompanying gravy, made with pan drippings, chicken broth, and seasonings, adds an extra layer of richness and flavor to the dish. Dixie Chicken is typically served with mashed potatoes, collard greens, and cornbread, completing a satisfying and hearty meal. This article provides two variations of the Dixie Chicken recipe: a classic version and a healthier baked version. Both recipes are detailed and easy to follow, ensuring a delicious and authentic Dixie Chicken experience.
Here are our top 5 tried and tested recipes!
GRILLED DIXIE CHICKEN WITH CAYENNE SPICE RUB
Provided by John Willingham
Categories Chicken Poultry Spice Summer Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 12
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.
DIXIE FRIED CHICKEN
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
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
This wonderful fried chicken always turns out crispy and good.
Provided by Nancy Allen
Categories Chicken
Time 30m
Number Of Ingredients 8
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
DIXIE CHICKEN
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
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 CHICKEN SHORTCAKE
The perfect combination of Southern cuisine...stewed chicken in a silky sauce ladled generously over cornbread. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time for the chicken not included in preparation time.
Provided by Molly53
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Make the cornbread:.
- Preheat oven to 450F and grease an 8" square pan.
- Sift dry ingredients together.
- Mix egg and buttermilk together and add to dry ingredients.
- Add melted butter and pour into prepared pan.
- Bake for approximately 18 minutes.
- Remove skin and bones from cooked chicken.
- Cut meat into small pieces.
- Make a sauce using chicken stock and flour; add chicken.
- Saute mushrooms in butter, season and add to chicken and sauce mixture; heat thoroughly.
- Cut cornbread into 8 squares; split squares.
- Place lower half of cornbread on a plate; cover with some of the chicken mixture.
- Replace the top half and cover with more of the chicken mixture.
- Serve immediately.
Tips:
- Use a heavy-duty skillet or Dutch oven to ensure even cooking and prevent sticking.
- Preheat your skillet or Dutch oven over medium-high heat before adding the chicken.
- Season the chicken generously with salt, pepper, and garlic powder.
- Brown the chicken on all sides before reducing the heat to medium-low and cooking until cooked through.
- Add the creamy soup mixture to the skillet or Dutch oven and stir to combine.
- Bring the mixture to a simmer and cook for 10-15 minutes, or until the chicken is heated through.
- Serve the chicken with rice, mashed potatoes, or your favorite side dish.
Conclusion:
Dixie Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the creamy soup mixture is flavorful and comforting. This dish is sure to be a hit with your family and friends. Be sure to experiment with different brands and flavors of cream of mushroom soup, cream of chicken soup, and cream of celery soup to find your favorite combination. You can also add other ingredients to the dish, such as vegetables, cheese, or bacon, to create your own unique version of Dixie Chicken.
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