Best dishes countdown #31: Fried chicken at Dixies on Grand

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This fried chicken could stand up to hours on a picnic table.

Before there was the south Minneapolis powerhouse Revival, there was Dixie's on Grand.

In the category of Southern cooking so revered it's practically religion, Revival tends to get all of the worship. But Dixie's has been in the business of fried chicken and gumbo for 30 years — a freakishly unnatural lifespan for a restaurant. 

To celebrate this feat, Dixie's has recently made a menu update, where Louisiana native chef Erin Lege applies his family's multigenerational recipes. 

So listen up, St. Paulites: There's no need to cross the water when your yearning for exemplary fried chicken becomes unbearable. 

The kitchen at Dixie's uses a beer brine infused with bay leaves, peppercorns, some "Holy Trinity" (onions, bell peppers, and celery), fresh herbs, garlic, and Crystal hot sauce. Then it receives a daylong bath in Southern herbs and spices plus more Crystal. 

Finally, a simple seasoned flour dredge establishes the crust. Tender within, this chicken croons with robust flavor, and can stand up to hours on a picnic table without seeing a hint of sogginess. 

Dixie's on Grand 

695 Grand Ave., St. Paul 

651-222-7345

dixiesongrand.com

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