This is an Amish recipe that is for an easy, easy baked chicken. This recipe came to me from an Amish man in Kentucky. It's about as simple of a chicken recipe as you can get, moist, flavorful, and easy, easy, easy. If you're an Amish family with 10 mouths to feed, sometimes you just need easy and this recipe fits the bill!
Why Are There So Many Amish Chicken Recipes?
Chicken is so plentiful on Amish farms. Most Amish homesteads, even smaller ones, have a chicken or two running around and it usually finds its way to the butcher block sooner or later
Chicken butchering can be a messy process but, in the eyes of the Amish, the work is worth the work. Chicken meat is protein-packed and so versatile if you think of all things you can do with it: soups, casseroles, roasting, baking, rolling in crumbs, dredging seasonings, and on and on and on.
So, yes, chicken is king on the Amish farm!
Step-by-Step Easy Amish Baked Chicken
Preheat the oven to 375. Have a bowl handy to combine the dry ingredients.
Geez, this was when Aster was 4-years-old helping with the chicken. Hard to believe! I kind of miss those days.
The recipe has it is printed below works wonderfully just as is and is perfect for a time-strapped meal when you are pressed for time. But you can add other spices and seasonings to the dry mixture. Garlic powder, onion powder, and red pepper flakes are favorites!
The recipe calls for rinsing the chicken pieces briefly with water before coating the pieces, and that's just because everyone has water and it's quick and easy. But you can roll it in olive oil instead, just some moisture to make the coating stick, You also could put the dry ingredients in a plastic bag and place the pieces in that and shake it all around to coat. It's almost less messy that way.
You can use chicken thighs, boneless chicken breasts, or whatever chicken parts you have on hand.
This chicken pairs well with a side of rice, pasta, or a serving of broccoli.
This chicken recipe is an easy supper. Any leftover chicken can be stored in an airtight container and put in the refrigerator.
❓ FAQ Amish Chicken Questions
Amish chicken isn't difference from regular chicken per se, but it usually implies a non-factory farmed freshness. Amish chicken isn't always certified organic, but it is almost always free-range, hormone-free and fresher.
Factory-farmed chicken tends to be more bland. It has to do with what the chickens are fed. A free-range chicken that can run around the farm and eat a natural diet is going to have a fuller flavor when you eventually eat it!
350 or 375 is optimum, 400 can dry out the chicken giving it a tougher taste.
🍗 More Amish Chicken Recipes
Brown Sugar and Garlic Chicken
Alma Miller's World's Best Chicken
Full Recipe
Easy Amish Baked Chicken
Ingredients
- ½ cup flour
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1.4 teaspoon dry mustard
- 3 teaspoons sea salt
- 3 pounds of chicken pieces (preferably organic, free-ran
Instructions
- Mix the dry ingredients well in a shallow bowl or pan.
- Rinse each chicken piece briefly in running water.
- Roll chicken pieces in mix until well coated.
- Place in greased pan and bake for 45-60 minutes at 375 F, turningonce, until cooked through.
D. Smith
I have a question. What's the easiest way to bake a WHOLE chicken? I don't have the strength anymore to cut up whole chickens (! it's the truth), so I need to find an easy recipe for baking a whole chicken and not ending up with the dry, papery chicken like what you get at fast food joints.
Would it be good to stuff a whole chicken into a ceramic pot (maybe coated with coconut oil or butter or something) and cover the top of the pot with foil (if the cover won't go on tight)? I used to do all of this kind of stuff but since my stroke I cannot remember HOW I did it . . . and that's not funny even though it sounds weird. I vaguely remember putting a whole bunch of sliced potatoes and carrots into a large kettle or cast iron pot/kettle along with chicken broth or even just plain water with a bunch of spices and herbs added, and plopping the whole chicken on top of it all, but I can't remember how I kept the chicken from drying out. I also remember (I think) basting the bird with butter during baking. Would tenting some tin foil over the top of the pot be sufficient to keep moisture in?
Natasha V
Wonderful recipe. Please kind cooks and bakers . Listen to the author of this recipe . If you must rinse your chicken pieces , do NOT wash it . I rinse mine in milk. The temp of the oven takes care of any bacteria it might have . Washing your meat , spoils it, and the skin WILL NOT crisp up . Paper towels work well to dab . Cheers everyone . 🍷💋🍻🍗🐓🐥