The Dixie Chicken Restaurant Review
By: Leah Nelson | Richmond.com
Published: June 22, 2012
Everyone has that food they remember from childhood that’s impossible to replicate. For me, it’s fried chicken—the way it was served at family get-togethers in Southside Virginia. My mom always said that my grandmother fried everything and I believe that’s because she knew how to do it well.
Since those early days, I’ve found it difficult to satisfy my fried chicken cravings. The quick and easy style of fried chicken just never could scratch that itch for fried chicken the way my grandmother used to make it. So imagine how my interest was piqued when I heard folks talking about a new place that does fried chicken the right way. Skeptical, yet hopeful, I had to wonder if The Dixie Chicken might be the fried chicken nirvana I have been seeking. After a few visits, I feel I may have found the closest thing to my grandma's chicken that I am likely to find. With tender meat fried to order and covered in a piquant blend of spiced breading, The Dixie Chicken gets it right.
If you were to just drive by the tiny takeout spot on Westover Hills Boulevard in Southside, you might not pay any notice. Save the canary yellow outdoor paint and giant chicken cutout, the building blends in with the gas stations on either side. The inside has whitewashed walls and a few chairs spread out for waiting customers, but is otherwise devoted to an open kitchen.
There is no dining area, so customers are advised to call in orders ahead, which may take quite a bit longer than promised. All food is cooked to order, so expect to wait. On the plus side, you can order a cup of homemade limeade, with free refills, to tide you over.
The menu is simple: fried chicken, pulled pork barbecue, a pork belly biscuit or specials, such as Brunswick stew, come with a variety of sides. Breakfast is available only on Saturdays, beginning at 9 a.m., with a variety of biscuits and eggs done any way.
White or dark meat chicken can be chosen for the fried chicken combo—both offer impossibly moist and abundant meat, especially for the small price ($6.75 for two pieces, two sides and a biscuit).
What sets this fried chicken apart is the flavorful spice in the breading and great crispy texture. While some fried chicken suffers from under-seasoned or soggy breading, this had me picking clean every last bit of breading that could be coaxed from the bone.
Some may feel that the decadence of pork belly on a biscuit with coleslaw ($7 with a side) is a bit too much, but this dish is surprisingly not too greasy or heavy. Barbecue purists may not be quite as enamored of thepulled pork barbecue ($5.75 with one side). It features a nice nod to Carolina-style with a side of vinegar, but leans to the dry side, especially when paired with a biscuit.
Sides include all the Southern picnic specialties—potato salad, deviled eggs—everything you need for that family picnic.
Everyone has an opinion on how mac-and-cheese should be done. The Dixie Chicken goes the crusty-baked route with a crunchy coat of breadcrumbs on top. The hoppin’ John has a nice combination of black-eyed peas, tomatoes, corn, onion and bacon.
The best bets are anything green—especially if you like your greens paired with pork. Collard greens and green beans both boast a subtle vinegar flavor, with salty bits of pork mixed in.
While food preparation from scratch can be slow, the Southern hospitality runs thick. Warm greetings are the norm and a preview of big plans in the works, including a possible mobile operation, are discussed with enthusiasm.
The Dixie Chicken is a simple operation—it’s not trying to gain business with a swanky atmosphere or a unique take on Southern classics. It just offers tasty and comforting food the way it’s been done for ages. Great for a picnic in the park or a meal to bring home to the family, The Dixie Chicken’s classic taste satisfies that itch for down-home cooking.
By: Leah Nelson | Richmond.com
Published: June 22, 2012
Everyone has that food they remember from childhood that’s impossible to replicate. For me, it’s fried chicken—the way it was served at family get-togethers in Southside Virginia. My mom always said that my grandmother fried everything and I believe that’s because she knew how to do it well.
Since those early days, I’ve found it difficult to satisfy my fried chicken cravings. The quick and easy style of fried chicken just never could scratch that itch for fried chicken the way my grandmother used to make it. So imagine how my interest was piqued when I heard folks talking about a new place that does fried chicken the right way. Skeptical, yet hopeful, I had to wonder if The Dixie Chicken might be the fried chicken nirvana I have been seeking. After a few visits, I feel I may have found the closest thing to my grandma's chicken that I am likely to find. With tender meat fried to order and covered in a piquant blend of spiced breading, The Dixie Chicken gets it right.
If you were to just drive by the tiny takeout spot on Westover Hills Boulevard in Southside, you might not pay any notice. Save the canary yellow outdoor paint and giant chicken cutout, the building blends in with the gas stations on either side. The inside has whitewashed walls and a few chairs spread out for waiting customers, but is otherwise devoted to an open kitchen.
There is no dining area, so customers are advised to call in orders ahead, which may take quite a bit longer than promised. All food is cooked to order, so expect to wait. On the plus side, you can order a cup of homemade limeade, with free refills, to tide you over.
The menu is simple: fried chicken, pulled pork barbecue, a pork belly biscuit or specials, such as Brunswick stew, come with a variety of sides. Breakfast is available only on Saturdays, beginning at 9 a.m., with a variety of biscuits and eggs done any way.
White or dark meat chicken can be chosen for the fried chicken combo—both offer impossibly moist and abundant meat, especially for the small price ($6.75 for two pieces, two sides and a biscuit).
What sets this fried chicken apart is the flavorful spice in the breading and great crispy texture. While some fried chicken suffers from under-seasoned or soggy breading, this had me picking clean every last bit of breading that could be coaxed from the bone.
Some may feel that the decadence of pork belly on a biscuit with coleslaw ($7 with a side) is a bit too much, but this dish is surprisingly not too greasy or heavy. Barbecue purists may not be quite as enamored of thepulled pork barbecue ($5.75 with one side). It features a nice nod to Carolina-style with a side of vinegar, but leans to the dry side, especially when paired with a biscuit.
Sides include all the Southern picnic specialties—potato salad, deviled eggs—everything you need for that family picnic.
Everyone has an opinion on how mac-and-cheese should be done. The Dixie Chicken goes the crusty-baked route with a crunchy coat of breadcrumbs on top. The hoppin’ John has a nice combination of black-eyed peas, tomatoes, corn, onion and bacon.
The best bets are anything green—especially if you like your greens paired with pork. Collard greens and green beans both boast a subtle vinegar flavor, with salty bits of pork mixed in.
While food preparation from scratch can be slow, the Southern hospitality runs thick. Warm greetings are the norm and a preview of big plans in the works, including a possible mobile operation, are discussed with enthusiasm.
The Dixie Chicken is a simple operation—it’s not trying to gain business with a swanky atmosphere or a unique take on Southern classics. It just offers tasty and comforting food the way it’s been done for ages. Great for a picnic in the park or a meal to bring home to the family, The Dixie Chicken’s classic taste satisfies that itch for down-home cooking.