Dixie Chicken Shortcake Recipes

Steps:

• In a large skillet melt the butter over medium heat. Add the peppers, mushrooms and onions. Saute until crisp tender.
• Remove veggies from the pan.
• Stir flour into the pan and cook until bubbly. Whisk in the stock and bring to a boil.
• Lower the heat, simmer and stir for 5 minutes. Stir in the chicken, veggies and black pepper. Heat through.
• Cut corn bread into squares, split them in half and fill with the chicken.

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.

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.

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.

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.