Mennonite Pan-Fried Chicken

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In my opinion, often the best foods are the most basic.  And that is why I am such a fan of Amish, Mennonite, and Hutterite cooking. It's all back to basics, creating flavor blends with just what you have within reach.

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• 🍗 Mennonite Pan-Fried Chicken
• 📋 Instructions
• 🍗More Amish Chicken Recipes
• 🖨️ Full Recipe

This recipe is interesting because there’s a bit of a southern flair to it. Rolling the chicken in flour and then cornmeal, gives it as wonderfully crispy coding. Very flavorful. This is a cooking style that is much more common in the southern United States. But the Amish have eagerly embraced it, especially ones that live in more southern areas.

You should fry it in a cast-iron skillet if you can, for the most authenticity. But if you can’t, a stainless steel or ceramic skillet will work just as well.  for those that want a hint more flavor, add a pinch of cayenne pepper to the flour and seasoning mixture. And, while the recipe says to dip and milk. And that is absolutely fine. I think buttermilk is even better

Start with the basics. The flour blends are nice: half whole wheat, half white, but you could use any combination. Or even ditch flour altogether and use spelt and cornmeal.

Again, cast iron is preferable and many Amish and Mennonite cooks love the cookware. Iron just really heats everything evenly and thoroughly and for fried chicken that is exactly what you want.

Fry it until it is completely cooked and golden brown.

Mennonite Pan-Fried Chicken is a wonderfully simple chicken recipe that comes from a Mennonite farmhouse in Virginia. It blends a coating of a couple different kinds of flours, cornmeal, and light seasonings to make for a wonderfully compelling poultry experience. Enjoy!  By the way, this chicken has an optional step of brining first adds even more flavor. Click here if you want a good brine recipe. But you don't have to do the brining, that's just an extra bit of flavor. It'll still be melt-in-your-mouth good if you skip that step.

🍗 Mennonite Pan-Fried Chicken

• 1 1 /4 cups whole-wheat flour
• 1 1 /4 cups white flour
• 1 cup cornmeal
• 1 cup milk
• 1 teaspoon thyme
• 1 teaspoon black pepper
• 1 tablespoon poultry seasoning
• 1 teaspoon salt

📋 Instructions

1. Marinate chicken pieces in a brine if you wish. But this step is optional.
2. Drain and dredge through a mixture of the flours and seasonings then dip into milk.
3. Then put into the flour again.
4. Fry in oil or shortening for about 25 to 30 minutes until done.

🍗More Amish Chicken Recipes

Amish Cheat Chicken Recipes

Chicken & Easy Gravy

Amish Chicken Stuffing Casserole

Farmhouse Chicken

🖨️ Full Recipe