Pixie Kitchen - Fried Chicken and Cod Fish Balls

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Pixie Kitchen - Fried Chicken and Cod Fish Balls

by Deb
(Portland)

We always went to Pixie Kitchen for dinner when my family would go to the beach when I was young.

Later, after I was married, I took my husband there. He had yet to enjoy this wonderful place. There were times we drove down from Portland just for their incredible fried chicken. I would love to have that recipe! I know it had garlic in it. :) If anyone knows how they made their fried chicken, could you post it here?

What I remember most of all is sitting at the polished wood tables, going through their salad bar, (very different from these days) and looking outside at the mechanized pixies bobbing back and forth in the Oregon rain. Though it was gray and stormy outside, we were always warm and cozy inside. The wonderful people there remain in my memory.

How nice that the clam dip recipe was posted.

Thanks!

Deb M.

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Pixie Kitchen - Fried Chicken and Cod Fish Balls

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Mar 16, 2012
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Thighs - Pixie Kitchen Chicken
by: Art

we also broke the thigh bone out of the chicken's socket before we put the knife thru it.

I believe most of the flavor (even garlic) was caused from the use of oil for a long time. it was not burnt.

The codfish balls were made with smoked BLACK COD from Barnacle Bill's Seafood Market in Lincoln City. I grew up hanging out at the seafood market as his son was my best friend from age 6 to adult.

The potatoes were left over bakers from the previous day. I believe some egg was used as a binder and there were seasoning like pepper but not much more would be needed. They were rolled in the same cracker meal, to egg mix and back into the cracker meal and then deep fried in the fryers used for fish only.

I worked at the Pixie Kitchen from 58 to 60. My mother, grandmother, girl friend (now my wife), her mother and a lot of my friends worked there.

Harry Smith was another best friend. I ran into his car wrecking both our cars minutes after getting my drivers licence. Harry was the one who took over after the Parks. Harry died a few years back.

You can contact us at tajjs@mtaonline.net if you wish.

Art and Jessie.

Mar 16, 2012
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Pixie Kitchen Chicken
by: Deb M.

Art,

I'm going to try the knife next to the thigh and leg bone. Sounds like a good idea since that part is hard to get done.

You have a been a joy to chat with about Pixie Kitchen memories!!

Thanks.
Deb

Mar 12, 2012
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Chicken!
by: Deb M

Art,

Thanks so much for your speedy reply. I am going to try it this week, just as you've described it. It looks wonderful and I will keep it seasoning free.

Really, you have been so nice to answer my question and follow-up post to you.

Pixie Kitchen brings back such happy memories for me.

thank you,
Deb M.

Mar 09, 2012
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Fried Chicken At The Pixie Kitchen
by: art, wasilla, ak

Pixie Kitchen's fried chicken had no seasoning in or on it.

The friers used for chicken were not used for fish. Some flavor would come from the age of the lard used for frying. We did put a knife thru each side of the bone in the thigh and the leg for better frying time.

Mar 09, 2012
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Pixie Kitchen Chicken
by: Deb M.

Oh, my gosh, I am so late on this reply. I forgot all about my request. Thank you, thank you for posting this for me.

I'm going to try this. My one question is (if you are still around) -- it tasted like it had garlic in the breading. Does that sound familiar?

We would drive down from Portland just for this chicken. My hub and I have been married 37 years and we still talk about this chicken. LOL!

Many thanks,
Deb M.

Mar 29, 2011
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Pixie Kitchen Fried Chicken
by: Art

I and many members of my family worked at the Pixie Kitchen for many years. That's another story.

I worked in the kitchen in food prep. The fresh (never frozen) whole chickens arrived and were packed in ice immediately.

When we were ready to fix a chicken, we cut them up into 8 pieces. To this day I can do this in about 1 minute.

The chicken was dipped into an egg wash of egg and milk and then rolled in plain cracker meal. We placed them on wax paper and then on trays in the cooler, ready for the fryer.

Sometimes, we had to re-roll them in cracker meal if they sat too long.

When an order came in, the cook placed the required pieces in the fryer basket and into the fryer used for chicken only. I forgot the timing but thats all we did.

Like many good recipe, its the mechanics, not always the ingredients.

Art J. Wasilla, Alaska

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Pixie Kitchen - Fried Chicken and Cod Fish Balls

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Pixie Kitchen - Fried Chicken and Cod Fish Balls