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.
- Ready In:
- 1hr 15mins
- 1⁄3 cup vegetable oil
- 1⁄3 cup butter
- 1 cup all-purpose flour
- 1 teaspoon salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 1 teaspoon garlic salt
- 1 teaspoon dried marjoram
- 10 chicken pieces
- 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.
MY PRIVATE NOTES
Add a Note
JOIN THE CONVERSATION
Fabulous recipe that I've been making for years! IMPORTANT FINAL STEP: for those who think this doesn't come out crispy enough make sure you drain it on brown paper (like grocery sack paper) after taking it out of the oven. It will crisp up very nicely as do other Foods when using this method instead of paper toweling. I do cut the oil and butter down in half and use it just for dipping the chicken and maybe drizzle a little bit over before baking. This makes a great wings recipe, also! After they have drained just brush on your favorite sauce!Reply
A great alternative to fried chicken without the greasy mess all over your kitchen. It won't come out with the crispiness the bread crumbs and deep fryer give traditional fried chicken recipes, so if that's your preference you may not like it as much. I personally prefer it without the crispy skin and enjoy the stronger taste of the spices.Reply
I have been looking for an alternative to pan fried chicken so I thought I would give this recipe a try. I used 8 bone in skin on chicken thighs. The only problem I had was that the crust didn't brown up to crispy as much as I would have preferred. The results were moist chicken with a lot of flavor. Thanks for sharing.Replies 1
I tried this recipe for the first time and, although I had expected to have a crispy chicken, it didn't seem to crisp up. I used part fine bread crumbs with the flour but the results weren't quite what I'd expected. The flavor was awesome though. I made this chicken dish for a friend who's going to the hospital to deliver her 9th baby tomorrow and I sure hope they enjoy my efforts, along with orange ginger carrots and rice recipe I found on another site. I will be trying this recipe again, however. Thanks for posting.1Reply
see 80 more