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Dixie Fried Chicken

Oxmoor House
Yield 2 3/4 cups
Fried chicken is comfort food at its best! This crispy Southern-style chicken, complete with a creamy gravy, doesn't disappoint.


  • 2 1/2 to 3 pounds broiler-fryer, cut up, or 2 1/2 pounds assorted chicken pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground red pepper
  • 1 egg, lightly beaten
  • 1/3 cup milk
  • Vegtable oil
  • Creamy gravy:
  • 1/4 cup reserved pan drippings
  • 1/4 cup all-purpose flour
  • 2 1/2 to 3 cups hot milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Dash of ground red pepper

How to Make It

  1. Season chicken with salt and black 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. Pour oil to a depth of one inch in a heavy 10" to 12" skillet; heat oil to 350°.

  2. 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. Drain chicken on paper towels, reserving 1/4 cup drippings in skillet for Cream Gravy. Serve with gravy.

  3. Cream gravy:
    Heat pan drippings in skillet over medium heat. Add flour, stirring until browned. Gradually add hot milk; cook, stirring constantly until thick and bubbly. Add salt, black pepper and red pepper. Serve hot.

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