Dixie Fry Original Recipe Coating Mix
Easy to duplicate at home, this flavorful, crunchy mix is for whatever you want to coat – chicken, pork, fish, onions, etc.
1 1/4 cups cake flour
3 tablespoons cornstarch
2 1/2 teaspoons fine salt
2 teaspoons nonfat dry milk powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons buttermilk, solids
1 1/2 teaspoons egg yolks, powder
1 tablespoon ground celery salt
1 tablespoon Hungarian paprika
1 1/4 teaspoons garlic powder
1 1/4 teaspoons ground turmeric
1 teaspoon ground sweet basil
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon mustard powder
1/2 teaspoon ground black pepper
1/2 teaspoon white pepper
1/4 teaspoon ground oregano
1/4 teaspoon ground thyme
1/8 teaspoon cayenne pepper
NOTE: This is one recipe you really cannot “tweak” your way if you want it to taste the way it should. You will need to use certain brands - FOR BEST RESULTS DON’T OMIT OR SUBSTITUTE ANY INGREDIENT. SACO BRAND BUTTERMILK SOLIDS AND TRADEWINDS BRAND GROUND CELERY SALT ARE SOLD AT SMART & FINAL STORES. EGG YOLK POWDER CAN BE ORDERED ONLINE. IF OMITTING BUTTERMILK SOLIDS, NONFAT DRY MILK POWDER OR EGG YOLK POWDER – (1) REPLACE OMITTED INGREDIENTS EQUALLY WITH CAKE FLOUR IN THE DRY BATTER INGREDIENTS, AND (2) REPLACE OMITTED INGREDIENTS IN “LIQUID FORM”, AS AN EGG WASH BEFORE BREADING (1 1/2 CUPS BUTTERMILK OR NONFAT MILK, 1 BEATEN EGG). THERE WILL BE A SLIGHTLY DIFFERENT COLOR RESULT FROM DIXIE FRY’S VERSION DUE TO THE ABSENCE OF BEET POWDER AND PAPRIKA OLEORESIN (COLORING AGENTS). SEE STEPS 7 AND 9 FOR DIXIE FRY’S APPROXIMATE COOKING TIMES.
INTO the large bowl of a food processor, add the following ingredients: 1 1/4 cups cake flour, 3 tablespoons cornstarch, 2 1/2 teaspoons fine salt, 2 teaspoons nonfat dry milk powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons buttermilk, solids, 1 1/2 teaspoons egg yolk powder, 1 tablespoon ground celery salt, 1 tablespoon Hungarian paprika, 1 1/4 teaspoons garlic powder, 1 1/4 teaspoons ground turmeric, 1 teaspoon ground sweet basil, 1/2 teaspoon ground ginger, 1/2 teaspoon ground mustard, 1/2 teaspoon ground allspice, 1/2 teaspoon ground black pepper, 1/2 teaspoon white pepper, 1/4 teaspoon ground oregano, 1/4 teaspoon ground thyme, 1/8 teaspoon cayenne pepper;
PROCESS mixture for 10-15 seconds while tilting alternately for even blending. Mixture is now ready to use (retain 1/2 of mixture for a second use if desired (store in an airtight container). The following steps are the written directions from the Dixie Fry box.
POUR (1 cup) Dixie Fry into medium plastic bag (or in a pan).
SHAKE 1 or 2 pieces at a time (or coat by rolling in pan).
FRY METHOD (Spice Guru’s note: I recommend using at least 1 cup cooking oil in a deep skillet, rather than the given amount): Pour 2 tablespoons vegetable oil in skillet. Cook over medium-low heat, uncovered, until golden and cooked through, turning occasionally.
“NO OIL” BAKE METHOD (Spice Guru’s note: I recommend using a light coat of vegetable oil on chicken before breading): Use baking pan. Spray no-fat cooking spray on pan. Bake, uncovered, until golden and cooked through, turning once.
COOKING TIMES FOR BAKING METHOD: (at 400 F): Chicken parts with skin and bone, 45-50 minutes; Boneless, skinless chicken breast, 20 minutes; Pork chops, 40 minutes; Fish fillet, 5-7 minutes.
yields 2 cups – the equivalent of a 10 ounce, twin-pack box
store leftover airtight