WHAT’S FOR SUPPER? Amish Pan-Fried Molasses Chicken
Amish Pan-Fried Molasses Chicken: Amish cooks are very resourceful when it comes to using whatever is on hand. For instance, in western New York and Geauga County, Ohio where maple syrup is king, the sweet treat is used in place of sugar in most recipes and drizzled over cereals. In Montana the Amish and are inclined to use huckleberries in all sorts of confections and the juice as a sweetener. In southern Amish settlements – like Tennessee and Kentucky – sorghum molasses is a ready sugar substitute. Molasses is made the the fall and enjoyed all winter and spring. Like maple syrup, molasses is drizzled and enjoyed over biscuits, cereals and used in place of sugar in recipes.
Southern Amish cooks will often fry their chicken in sorghum. The smell alone makes it worth fixing. Add a splash of buttermilk to tame the molasses or sorghum a touch, but you don’t have to add that. Amazing recipe! You can use blackstrap molasses in place of sorghum if you can’t find sorghum.
Serves: serves 12
- 4 cups buttermilk
- 3 cup molasses, sorghum, or sorghum molasses
- ½ cup sour cream
- 3-lb. chickens, cut into 16 pieces
- 2 cups flour
- 4 cups cornmeal
- Vegetable oil, for frying
- In a large bowl, stir together marinade ingredients. Add chicken, cover and refrigerate overnight.
- Remove chicken from marinade and reserve.
- Roll in seasoned flour.
- Dip chicken in reserved marinade and roll in cornmeal.
- In an iron skillet, heat oil to 350° F. on deep-fry thermometer.
- Add chicken pieces and cook, turning until done, about 25 min.