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    Home » Recipes » Plain Culture

    Mennonite Pan-Fried Chicken

    Published: Feb 23, 2022 · Updated: Feb 23, 2022 by Kevin Williams | Leave a Comment

    Jump to Recipe
    Mennonite Pan-Fried Chicken

    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.

    Jump to:
    • 🍗 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.

    ready to fry

    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 til golden brown

    Fry it until it is completely cooked and golden brown.

    and onto your plate! The pan-fried chicken pairs well with veggies.

    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

    Mennonite Pan-Fried Chicken

    Mennonite Pan-Fried Chicken

    Delicious and Golden Brown
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine American, Amish

    Ingredients
      

    • 1 ¼ 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
     

    • Marinate chicken pieces in a brine if you wish. But this step is optional.
    • If brined, drain and dredge through a mixture of the flours and seasonings then dip into milk.
    • Then put into the flour again.
    • Fry in oil or shortening for about 25 to 30 minutes until done.
    Tried this recipe?Let us know how it was!
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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.

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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!

    More about me →

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