Broasted Chicken Recipe (Amish Style) - Easy Oven Method

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This broasted chicken recipe from the Wengerd Amish family delivers authentic broasted chicken flavor using a simple oven method. While traditional broasted chicken requires specialized pressure-frying equipment, this Amish-style approach shows you how to make broasted chicken at home with ingredients you already have. The result is crispy, golden chicken with incredible flavor that rivals any restaurant - ready in just 40 minutes.

I am going to leave this recipe name as is, with some strong "caveats." This recipe comes to me from an Amish family in Indiana. Wengerd is a common last name among the Amish in that community. This chicken recipe is very easy, very flavorful, and quite popular. But is it really "broasted?" No, this chicken does not adhere to the technical definition of "broasting."

Jump to:

• Why This Oven Method Works Like Real Broasting
• How to Make Broasted Chicken at Home
• Step-by-Step Broasted Chicken
• Serving Your Homemade Broasted Chicken
• 🍗 Wengerd's Amish Broasted Chicken
• 📋 Instructions
• 🍗 More Amish Chicken Recipes
• 🖨️ Full Recipe

What Is Broasted Chicken?

This is a section of Wikipedia's definition of broasted chicken:

The broasting technique began in 1954 when American businessman and inventor, L. A. M. Phelan combined parts of a deep fryer and pressure cooker as a way to cook chicken more quickly.

And as you can see this chicken is clearly not using a broasting technique. Perhaps at one time the recipe had a pressure-cooking component. So this is more of a "chicken that tastes like broasted" recipe. Changes happen to recipes all the time in Amish settlements as cooks pass recipes back and forth, make changes, additions, and tweaks.

Broasted was, for a long time, a trademarked word, but it now has its own dictionary and the word has gone the way of the escalator. You can read more about the history and methodology of true broasting here.

My hometown, for many years, had a "broasted chicken" eatery. It was in kind of a run-down part of town, but it still managed to attracted crowds. I remember going there several times after I got my drivers license. SIGH, like so many good dives, this restaurant is long gone. But I still remember those boxes of broasted chicken, steaming hot, that I'd come away with....

Why This Oven Method Works Like Real Broasting

Real Broasted vs. This Recipe: While restaurant broasted chicken uses pressure fryers, this Amish method produces remarkably similar results. The secret is in the flour coating and flavorful sauce that creates its own gravy while baking, delivering the moisture and crispiness that makes broasted chicken so beloved.

The Wengerd family has been perfecting this broasted chicken recipe for generations in their Indiana Amish community. What makes their approach unique is how they've adapted the broasted chicken concept for home kitchens, creating a method that captures the essence of true broasted chicken without requiring commercial equipment.

How to Make Broasted Chicken at Home

Okay, now to this tastes-like-broasted recipe.

Very basic ingredients bring out the flavor on this recipe. You can use a cut-up fryer chicken, a package of chicken thighs, pieces, etc, whatever chicken you have on hand. The fresher, the better. Most Amish cooks would have home-butchered chicken available for a meal like this.

Make sure you dredge the chicken pieces through flour.

Then dip the chicken on both sides in the sauce, get it good and covered and then bake!

It comes out of the oven good and golden, pairs well on a plate with some veggies like corn or green beans. A perfect and simple supper!

💡 Pro Tips for Perfect Broasted Chicken:

• Let flour-coated chicken rest 5 minutes before sauce dipping for better adhesion
• Use bone-in, skin-on pieces for most authentic broasted chicken texture
• Don't skip the foil cover - it creates the steam needed for tender interior
• Check for 165°F internal temperature to ensure perfectly cooked chicken
• Let rest 5 minutes after baking for juices to redistribute

Step-by-Step Broasted Chicken

Very basic ingredients bring out the flavor on this recipe. You can use a cut-up fryer chicen, a package of chicken thighs, pieces, etc, whatever chicken you have on hand. The fresher, the better. Most Amish cooks would have home-butchered chicken available for a meal like this.

Make sure you dredge the chicken pieces through flour.

Then dip the chicken on both sides in the sauce, get it good and covered and then bake!

It comes out of the oven good and golden, pairs well on a plate with some veggies like corn or green beans. A perfect and simple supper!

Serving Your Homemade Broasted Chicken

This broasted chicken recipe proves that the best comfort food often comes from the most uncomplicated techniques. The Wengerd family's approach to cooking reflects traditional Amish values: wholesome ingredients, minimal fuss, maximum flavor. Whether you're new to Amish cooking or looking to expand your easy dinner repertoire, this recipe delivers restaurant-quality results with ingredients you likely have in your pantry. Serve with mashed potatoes to catch every drop of that delicious homemade gravy!

🍗 Wengerd's Amish Broasted Chicken

• 1 fryer chicken, cut-up
• 3 tablespoons ketchup
• 1 1 /2 tablespoons Worchestershire sauce
• 3 tablespoons brown sugar
• 6 tablespoons water
• 1 tablespoon lemon juice
• 1 teaspoon mustard
• 1 teaspoon paprika
• 1 teaspoon chili powder
• Flour for rolling, 1 to 2 cups

📋 Instructions

1. Mix the ketchup, sauce, brown sugar, water, lemon juice, mustard and rest of spices and blend thoroughly.
2. Roll chicken in flour.
3. Then dip into sauce.
4. Pour into pan and cover with foil.
5. Bake at 350 until done, about 30 minutes.

🍗 More Amish Chicken Recipes

Bishop's Oven-Baked Chicken

Church Committee Chicken

Chicken With Easy Gravy

Sweet Cream Chicken

🖨️ Full Recipe