Amish Baked Fried Chicken Recipes

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AMISH OVEN-FRIED CHICKEN



Amish Oven-Fried Chicken image

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

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

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



Amish Baked Fried Chicken image

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

1 cut up chicken
1 beaten egg
1/2 cup milk
1 teaspoon salt
1/8 teaspoon pepper
1 cup cracker crumb
4 tablespoons butter

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



Chicken Empanadas image

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

2 tablespoons olive oil
1 yellow onion, diced
½ cup diced poblano pepper
4 cloves garlic, chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 ½ teaspoons ground dried chipotle pepper
½ teaspoon ground cumin
¼ teaspoon dried Mexican oregano
1 pinch cayenne pepper, or to taste
3 cups diced cooked chicken
2 tablespoons dried currants
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
⅓ cup water
¾ cup grated pepper Jack cheese
1 large egg, beaten
2 teaspoons water
3 cups all-purpose flour
1 ½ teaspoons kosher salt
1 teaspoon white sugar
12 tablespoons cold unsalted butter
1 large egg, beaten
⅓ cup cold water, or as needed

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

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