Amish Chicken, Anyone?

Amish Chicken, Anyone?, 5.6 out of 10 based on 5 ratings
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Rating: 5.6/10 (5 votes cast)

By Kevin Williams – Amish Cook Editor

I sometimes chuckle – or maybe cluck – to myself when I see a package of meat in the supermarket that says “Amish chicken.”  No, the chicken isn’t wearing a bonnet or driving a buggy. That would be quite a sight!   The supermarket is, instead, advertising an image, an image of freshness, wholesomeness, and probably hormone free that many people associated – fairly or unfairly – with the Amish.  If well treated, a chicken is a chicken whether an Amish person raises it or not.  But Amish cooks do have some tasty culinary weapons in their arsenal for preparing cuts of chicken and fried chicken is a staple on most Amish menus.  In fact, long before Col. Sanders came along and made fried chicken an Americanx culinary pillar, Amish cooks were frying up their own poultry in their own way.  Yoder’s Restaurant in Sarasota, Florida is legendary for their pressure- fried chicken,  This is a piece of chicken I shot being eaten by some Plain people in Yoder’s.  Really, people think I am weird snapping pictures of their plates, but, hey,anything to share with all of you:)  The pressure-fried chicken works well in a busy restaurant like Yoder’s, which is packed this time of year as Amish snowbirds flock to the warm Florida sun.  But most home Amish cooks will use simpler methods for preparing their poultry. The second photo is of some fried chicken enjoyed by The Amish Cook, Lovina Eicher, recently.  She shared a recipe for a chicken coating in her column recently. I’ve re-posted the recipe below in case you missed it. It is interesting to note the difference in color in the Yoder’s fried chicken and Lovina’s.  They both look great and I’m sure the difference is attributable to the different coatings and seasonings used for each.

This recipe came from an older Amish woman from Iowa, and makes a great oven-fried chicken.


4 cups biscuit mix, like Bisquick
2 1/4 cups whole wheat flour
2 1/4 cups all-purpose flour
3/4 cup season salt
1 tablespoon salt
3/4 teaspoon salt
2 tablespoons pepper
1 tablespoon garlic salt
1 tablespoon onion salt
1 tablespoon paprika
Mix all ingredients together. Store in a large covered jar or plastic zippered bag; attach instructions.

Instructions: Dip chicken pieces in beaten egg, then in coating. In a large skillet, fry chicken lightly in shortening over medium-high heat until golden. Place chicken in an ungreased 13 x 9 baking pan. Cover and bake at 350° for one hour, or until juices run clear.

 4 cups wheat flour

2 teaspoons onion salt

2 teaspoons garlic salt

2 tablespoons sugar

4 tablespoons salt

3 tablespoons paprika

4 cups crushed soda crackers

DIRECTIONS: Mix all ingredients well. Coat your favorite meat with this and prepare as usual. Store in an air-tight container.

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The Discussion

  1. The recipe sounds delicious – will definitely have to try it!

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  2. Seems like an awful lot of salt especially in the first recipe.

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  3. Barbarainnc says:

    In the first recipe, looks like 3/4 c season salt would be enough!!! I would just use garlic powder and onion powder instead of garlic salt and onion salt.

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