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-STYLE CHICKEN
Make and share this Dixie-Style Chicken recipe from Food.com.
Provided by Chef 313014
Categories Chicken Thigh & Leg
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 189.8, Fat 5.1, SaturatedFat 1.3, Cholesterol 104, Sodium 534.1, Carbohydrate 8, Fiber 0.5, Sugar 6.5, Protein 26.8
COPYCAT CHICKEN SALAD CHICK DIXIE CHICK
Onion lovers unite! This copycat Chicken Salad Chick Dixie Chick recipe is an easy way to bring one of your restaurant favorites home.
Provided by Audrey
Categories Lunch
Time 20m
Number Of Ingredients 8
Steps:
- Begin by adding water to a large pot. Add the chicken tenderloins into the water. Bring the water to a boil.
- Once the water has come to boiling, reduce the heat to low and cover the pot. Cook for 8 to 10 minutes. Do not overcook or the chicken can become rubbery. The chicken should register at 165 degrees with a meat thermometer. You will also be able to tell it is done when you shred it.
- Once the chicken is done, remove it from the water and let it cool. Use two forks or use a stand or hand mixer to shred the chicken in a large bowl. I find that using a mixer is best because it is quicker and it helps get the chicken very fine.
- Next, use your food processor to dice your celery and onion into fine pieces.
- Add the mayonnaise, celery, onion, and seasonings to the shredded chicken. Stir well and then serve.
Nutrition Facts : ServingSize 1 serving, Calories 429 kcal, Carbohydrate 1 g, Protein 25 g, Fat 34 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 90 mg, Sodium 471 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 27 g
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 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.
DIXIE FRIED CHICKEN
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
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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