But the old-time Shake and Bake has been making an appearance on several of my food groups recently. Not quite what I was looking for. I wanted something different. I’d tried Drake’s Oven Fry Mix with much less than stellar results.
But I’m the Little Cook That Could. Actually not so little, but just go with the metaphor, mmm’kay? So I kept trying.
Last weekend, my visit to Wegmans revealed something called Dixie Fry mix. Figured why not? Short money if it sucks. If anyone knows fried chicken, it’s the South.
I made it as-is without any augmentation to the mix, using buttermilk as the moistener on the 2 BISO chicken thighs. Baked at 400° for about 45 minutes per box directions, turning twice.
I’m here to tell you it doesn’t suck. It’s really good! It has a nice light “bite” to it with whatever spices they’re using, which could easily be augmented with more spices or heat should you want it. Crispy skin, very tender and moist chicken.
Is it like actual fried chicken? No. But it’s a damn good stand-in, at least for me. It gets two chicken feet up.
My sides were completely non-traditional. Leftover Basmati rice and peas and corn.
Thanks for this. For some reason, I’ve been reflecting on Shake and Bake recently but decided that my taste 40 years ago might be different from our current expectations. I do see Dixie Bake and will give it a shot soon. Why not! Thanks again.
I recommend using the ziploc bag method of coating with the mix vs. the “dip the moistened chicken into the mix in a shallow bowl” method. The latter tends to get your fingers all gummy. LOL
Pork belly fail. The piece was very small and i realized halfway into the 2 day project that it was mostly fat, hardly any meat. and even though i scored the skin it didn’t get soft/crispy enough, it was still too hard to chew. i followed the recipe - cook at high heat, then low and slow, then put in fridge for a full day in plastic wrap, then recrisp. next time i’ll make sure it’s a bigger piece with enough meat. I’ve made PB before but only braising, and it has always turned out delicious. but i want to try the crispy version again.
mac salad turned out great though, with a steamed beet/shallot/feta salad on the side, to boot.
I had clams too, but @Barca 's looks much better.
I never pile them on top of my pasta at home because I make like 2lbs for myself. Covers up all the linguine, so I almost eat it like soba where I dip the linguine in the clam sauce separately.
Thank you, pilgrim. The blender method/olive oil batter is brilliant, no fuss and works for everyone I’ve shared the recipe with. They are sensational. Ever try them out yourself?
Not your method. But I do have a memorable popover story. Our first at home dinner as newlyweds was a small roast, popovers and apple pie. I hadn’t calibrated the oven so wasn’t aware that it was almost a hundred degrees low. So dinner was late, pie was pale. The only thing to perform were the popovers, which leaped to amazing heights…higher than the oven roof, resulting in my decapitating them as I pulled them out of the oven. But, as they say, love is blind. We survived.
I look to better results with your process. Many thanks.
If you would like the recipe just holler. Fun newlywed story, pilgrim! Mine involved turning jello into a soupy mess because apparently making jello was a challenge to my 23 yr old brain…but playing guitar was easy.
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ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
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I forgot to post this dinner from yesterday - lasagna made by my DH, salad by me.
So I kept trying.
Covers up all the linguine, so I almost eat it like soba where I dip the linguine in the clam sauce separately.
