Name: Amish Chicken
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6-8 pieces of chicken, 2-4 serving(s)
Ingredients: 6 -8 chicken pieces, cleaned; 1 cup flour; 2 teaspoons garlic powder; 1 tablespoon salt; 1 teaspoon pepper; 2 teaspoons paprika; 1 1/2 cups heavy whipping cream; 1 1/2 cups water

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Recipe by Chef53Kathy

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This recipe copmes from an Amish cookbook from the great state of Ohio. It has a great flavor and makes it's own gravy that go great on mashed potatoes or stuffing. It's a simple recipe to make and my DH and DD'S love it!

Ready In:: 1hr 45mins
Serves:
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ingredients

6 -8 chicken pieces, cleaned
1 cup flour
2 teaspoons garlic powder
1 tablespoon salt
1 teaspoon pepper
2 teaspoons paprika
1 ¹⁄₂ cups heavy whipping cream
1 ¹⁄₂ cups water

directions

Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish.
Mix the cream and water and pour over the chicken.
Bake at 350* for 1 1/2 hours or until the skin is golden brown.

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RECIPE MADE WITH LOVE BY

@Chef53Kathy

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@Chef53Kathy

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"This recipe copmes from an Amish cookbook from the great state of Ohio. It has a great flavor and makes it's own gravy that go great on mashed potatoes or stuffing. It's a simple recipe to make and my DH and DD'S love it!"

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review by barbra.sanders

2/18/2022

This tasted very good but the gravy never thickened. I used exactly what it called for, 1 1/2 cups heavy cream, and 1 1/2 cups water. I used the flour mixture to heavily coat 3# chicken (6 lg. chicken thighs), and threw the rest of it away. I will make this dish again and stir 1 1/2 tsp cornstarch into the cream/water mixture before cooking. That should help it thicken up. The 1 cup of flour called for for is way more than is needed to coat the chicken. Next time I will either add more chicken to cook, or cut back on the flour mixture.

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question by donnachris80

8/25/2020

I need to adjust recipes for 2 people

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question by donnachris80

8/25/2020

How do I adjust devoid for just two people

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tweak by JustKatHere

8/18/2020

Great recipe. However, it's way to hot right now in CA to use my oven so I cooked this in my Air Fryer Grill. Wow - did it ever come out great. I baked it at 350 degrees for 18 minutes; turned it and baked it for another 12 for a total of 30. Used an instant read thermometer and removed it when juices ran clear and the chicken was 165 degrees. So very moist and tender. I thickened the gravy after I removed the chicken and served all over butter and garlic rice. Yum!!! Thank you so much for posting this recipe.

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review by patnj1

11/22/2019

Read all the reviews before I made this last night. Did a mix of what I had on hand, chx breast and boneless thighs. Didn't have cream, but added butter to milk, halved the liquid, baked for one hour. 40 year old son said this was a do over dish, even hubby agreed. The sauce was very tasty, chx very tender, did not dry out since all the meat was skinless...did baste twice.

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