Dixie Chicken Food

DIXIE CHICKEN

Dixie Chicken image

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

Ingredients

1 whole chicken, cut into serving pieces
1/2 cup buttermilk
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
4 tablespoons butter, melted

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.

GRILLED DIXIE CHICKEN WITH CAYENNE SPICE RUB

Grilled Dixie Chicken with Cayenne Spice Rub image

Provided by John Willingham

Categories Chicken Poultry Spice Summer Grill/Barbecue Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

2 tablespoons salt
1 tablespoon coarsely ground black pepper
1 tablespoon (packed) golden brown sugar
2 teaspoons garlic powder
1 1/2 teaspoons cornstarch
1 1/2 teaspoons onion powder
1 teaspoon lemon-pepper seasoning with garlic and onion
1 teaspoon chili powder
1 teaspoon cayenne pepper
1/2 cup (1 stick) unsalted butter, room temperature
2 4-pound chickens, quartered, rinsed, patted dry
1 sourdough baguette, cut on diagonal into 3/4-inch-thick slices

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.

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