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    Home » Everything Amish » Plain Culture

    Grandma Raber's Amish Paper Sack Chicken

    Published: Jun 27, 2014 · Updated: Dec 1, 2016 by Kevin Williams | 2 Comments

    chicken1Chicken is a mainstay in Amish kitchens.   The above is a photo of some fresh chicken prepared in an Amish house, juicy and delicious.

    But that is not the recipe shared here, I don't have a picture of it.  There are dozens and dozens of different chicken recipe I've collected over the years.

    This one comes to us from Cherry Creek, New York.  Sounds amazing. But you be the judge.

    5.0 from 1 reviews
    Grandma Raber's Amish Paper Sack Chicken
     
    Print
    Ingredients
    • 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
    1. Place oil and butter in a shallow cooking pan and place in 375 degree oven
    2. to melt butter, set aside.
    3. In a large paper sack combine dry ingredients. Roll
    4. the chicken pieces 3 at a time in butter and oil then drop into a sack and
    5. shake to cover.
    6. Place on a plate until all pieces are coated.
    7. Leave any excess
    8. butter and oil in pan.
    9. Place chicken in the pan skin side down or its just as
    10. good if you remove all the skin first.
    11. Bake at 375 degrees for 45 minutes
    12. with spatula, turn chicken pieces over and bake 5 to 10 minutes longer or
    13. until crust begins to bubble.
    Wordpress Recipe Plugin by EasyRecipe
    3.4.3177

     

    « Amish in the News: The Florida Thing, Kate Stoltz, and Indiana Drowning
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Heather

      June 28, 2014 at 6:53 pm

      I have made this so many times and it is a hit each and every time. This is my autistic's son's favorite chicken.....and he LOVES chicken. It is on the menu again tonight.

      Reply
    2. vicki

      November 09, 2017 at 4:45 pm

      My mother (who, by the way, lived with a Mennonite family for several years as a child), ALWAYS roasted her turkey in a brown paper sack. She rubbed it inside and out with margarine, then stuffed it and put it in the bag, placed it on a rack in the roasting pan, with a little water, covered the pan and cooked it overnight @ about 275F. The house smelled AMAZING! Shortly before suppertime she uncovered the pan, cut open the bag and turned up the oven to about 375/400F, covering ends of drumsticks as necessary. The skin would get crispy and meat stayed juicy & moist. RIP mom!

      Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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