Amish baked fried chicken is a delicious and comforting dish that is enjoyed by people of all ages. Originating from the Amish community, this unique recipe combines the flavors of fried chicken with the convenience of baking, resulting in a crispy, juicy, and flavorful meal. Whether you are looking for a hearty family dinner or a special occasion dish, Amish baked fried chicken is sure to be a hit. With its simple ingredients and easy-to-follow instructions, this recipe is accessible to cooks of all skill levels. So, gather your ingredients, preheat your oven, and get ready to indulge in the delectable goodness of Amish baked fried chicken.
Here are our top 3 tried and tested recipes!
AMISH OVEN-FRIED CHICKEN
This is a great way to "fry" that chicken without all of the splatter on top of the stove. A good recipe, and I think it is good cold too.
Provided by Miss Annie
Categories Lunch/Snacks
Time 1h15m
Yield 10 Pieces
Number Of Ingredients 9
Steps:
- Place oil and butter in a shallow cooking pan and place in 375ºF oven to melt butter, set aside.
- In a large paper sack, combine dry ingredients.
- Roll the chicken pieces, 3 at a time, in butter and oil then drop into a sack and shake to cover.
- Place on a plate until all pieces are coated.
- Leave any excess butter and oil in pan.
- Place chicken in the pan skin side down (or its just as good if you remove all the skin first).
- Bake at 375ºF for 45 minutes.
- Turn chicken pieces over and bake 5 to 10 minutes longer or until crust begins to bubble.
AMISH BAKED FRIED CHICKEN
When I visited Amish country in Penn. I fell in love with the Fried Chicken they made. Here is one of their recipes. Very tasty!
Provided by cxstitcher57
Categories Poultry
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix the beaten egg and milk together.
- Dip chicken parts in liquid.
- Stir together the salt,pepper and cracker crumbs.
- Dip chicken in dry mixture, using a spoon to cover well.
- Melt butter in a heavy cast iron skillet.
- Brown chicken well on both sides.
- Remove from stove top and place into the oven, cover with foil and bake at 325 degrees for 30 minutes.
- Uncover and continue baking for an aditional 30 minutes.
CHICKEN EMPANADAS
I'm showing you how to make what is one of the world's greatest meat-filled pastries. Or, it can be, if you avoid the three most common mistakes: empanadas that are under-seasoned, under-filled, and under-cooked. But, if you use the following technique, you'll avoid all of those issues, no matter what kind of filling you use!
Provided by Chef John
Categories Empanada Recipes
Time 3h15m
Yield 8
Number Of Ingredients 23
Steps:
- Pour olive oil into a saucepan; add onion, poblano, garlic, salt, pepper, chipotle, cumin, oregano, cayenne, and cooked chicken, pressing down as you go. Add currants.
- Place saucepan over high heat; cook until onions begin to soften slightly, about 3 minutes. Stir in diced tomatoes with green chiles. Pour in 1/3 cup water and mix to combine.
- Bring mixture to a simmer; reduce heat to medium and cook, stirring occasionally, until liquids are cooked down, 30 to 45 minutes.
- Remove from heat and let cool to room temperature, about 30 minutes. Chill thoroughly before use, 1 to 2 hours.
- While filling simmers, combine flour, salt, and sugar for dough in a bowl with your hand. Grate in cold butter, pausing as needed to combine. Drizzle in beaten egg and water. Mix with a fork until it starts to form a shaggy dough.
- Use your hands to squeeze mixture into a lump of dough; transfer to a work surface and knead into a ball of dough, 10 to 15 seconds.
- Wrap dough in plastic wrap and refrigerate for at least 1 hour, up to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Unwrap chilled dough and transfer to a lightly floured work surface. Use a bench scraper to divide into 8 equal pieces.
- Roll each dough piece into an 8-inch circle.
- Drain any excess juice from filling. Top each dough circle with a rounded 1/2-cup measure of the chicken mixture. Sprinkle some pepper Jack cheese over top.
- Brush edges of each dough circle with a small amount of water to dampen; fold over and seal with fingertips, making sure to not trap in any pockets of air. Crimp using your fingertips or a fork.
- Combine beaten egg and 2 teaspoons water for egg wash. Transfer empanadas to the prepared baking sheet and brush over egg wash. Sprinkle with cayenne.
- Bake in the center of the preheated oven until browned and crispy on the edges, about 35 minutes. Transfer to a wire rack to cool for about 5 minutes before serving.
Nutrition Facts : Calories 497.4 calories, Carbohydrate 43 g, Cholesterol 131.7 mg, Fat 26.4 g, Fiber 2.7 g, Protein 22 g, SaturatedFat 13 g, Sodium 937 mg
Tips:
- To achieve a crispy crust, ensure the chicken is completely dry before coating it in the flour mixture.
- Use a large Dutch oven or skillet to ensure the chicken has enough space to cook evenly.
- Maintain a constant medium-high heat throughout the cooking process to prevent the chicken from burning or becoming too dry.
- Flip the chicken pieces halfway through the cooking time to ensure they brown evenly on both sides.
- To check if the chicken is cooked thoroughly, insert a meat thermometer into the thickest part of the thigh; it should read 165°F (74°C).
- Allow the chicken to rest for a few minutes before serving to allow the juices to redistribute, resulting in more tender and flavorful meat.
Conclusion:
This Amish baked fried chicken recipe offers a delicious and crispy twist on the classic fried chicken dish. By combining the techniques of baking and frying, you achieve a flavorful and juicy chicken with a crispy golden-brown crust. The buttermilk marinade adds an extra layer of flavor and helps keep the chicken moist during cooking. Whether you're a seasoned cook or just starting out, this recipe is easy to follow and guarantees mouthwatering results. So gather your ingredients, preheat your oven, and get ready to indulge in this delightful Amish-inspired chicken dish.
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