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:"
- Ready In:
- 50mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 6 -8 pieces frying chickens
- 1 packet Dixie Fry
- 1 -2 cup corn oil
- 1 -2 can chicken stock
directions
- 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.
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RECIPE SUBMITTED BY
Grandpa Harry
Los Angeles, California
I'm a southern cook living in LA, that's Los Angeles, not Louisiana, unfortunately.
Don't know how I developed a love for southern cooking, but since nobody around these parts does it right, I had to learn authentic southern cooking techniques on my own.
