By Kevin Williams
Paper bags are popular cooking tools in Amish kitchens. There are pies made in paper bags, chicken done as shake and bake, and lunches paced in paper sacks. There was a “paper bag” factory in my hometown for a number of years that churned out lunch-bag type paper-bags. This is a recipe for delicious paper sack chicken. My parents made it over the weekend from an Amish recipe and here’s Dad’s advice after making it:
“Would definitely recommend when shaking chicken in the bag the person keeps a hand under the bag. I think this is especially important since after the first few pieces the bag starts to get pretty oily. If someone were not supporting the bottom, they could have a big mess.”
Chicken being coated in the paper bag…
More chicken being coated in the bag….
Ada Miller’s Paper Sack chicken makes a nicely coated supper….
- ⅓ c. vegetable oil
- ⅓ c. butter
- 1 c. all-purpose flour
- 1 tsp. salt
- 2 tsp. black pepper
- 2 tsp. paprika
- 1 tsp. garlic salt
- 1 tsp. dried marjoram
- 8 or 9 pieces chicken
- Instructions
- Place oil and butter in a shallow cooking pan and place in 375 degree 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 375 degrees for 45 minutes
- with spatula, turn chicken pieces over and bake 5 to 10 minutes longer or
- until crust begins to bubble.
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