Amish Baked Fried Chicken

Amish Baked Fried Chicken: A Taste of Pennsylvania

My recent trip to Pennsylvania's Amish country was nothing short of enchanting. The rolling hills, the quaint farmhouses, the gentle rhythm of life – it was a world away from the hustle and bustle of everyday life. But what truly captured my heart, besides the stunning scenery, was the food. And among all the delicious treats I sampled, nothing stood out quite like the Amish fried chicken. It was crispy, juicy, and bursting with flavor – a far cry from the greasy, heavy fried chicken I'd encountered elsewhere. The secret, I discovered, lies in their baking technique, which creates a wonderfully tender interior without sacrificing that satisfying crunch.

I was fortunate enough to snag a recipe from a friendly Amish woman, and I'm thrilled to share it with you today. This Amish Baked Fried Chicken recipe is not just about frying; it's a delicate dance between frying and baking that results in a dish that's both flavorful and surprisingly healthy. The baking process reduces the amount of oil needed, resulting in a lighter, less greasy result while still delivering that delightful crispy exterior. This recipe is a testament to the Amish's commitment to simple, wholesome ingredients and time-honored cooking methods. It's a recipe that transcends generations, a recipe that tells a story.

The magic of this recipe lies in the balance. The egg and milk mixture acts as a tenderizer, ensuring the chicken remains juicy even after baking. The cracker crumb coating delivers that quintessential fried chicken crunch, but without the excess oil. And the baking process, at a relatively low temperature, allows the chicken to cook through gently, preventing it from drying out. The result? A perfectly balanced piece of fried chicken that’s both satisfying and remarkably easy to make.

I've made this recipe countless times since my trip, and it's become a staple in my kitchen. It's perfect for a weeknight dinner, a family gathering, or even a casual Sunday brunch. It's a recipe that’s as versatile as it is delicious. Serve it with your favorite sides – mashed potatoes, coleslaw, corn on the cob – and prepare to be transported back to those charming Pennsylvania hills. The aromas alone will fill your kitchen with a warmth and nostalgia reminiscent of my Amish adventure.

Beyond the delicious food, my trip to Amish country was a lesson in simplicity and community. The slow pace of life, the emphasis on family and tradition, and the genuine warmth of the people all left a lasting impression. This recipe, for me, is more than just a culinary creation; it's a tangible reminder of that experience, a little piece of Amish country that I can bring to my own kitchen. I hope it brings a touch of that same charm and warmth to your table.

So, gather your ingredients, put on some comforting music, and prepare to embark on a culinary journey to Pennsylvania's Amish country, all from the comfort of your own kitchen. This isn't just a recipe; it's an experience. Enjoy!

Step-by-step

• Mix the beaten egg and milk together.
• Dip chicken parts in the egg and milk mixture.
• Stir together the salt, pepper, and cracker crumbs.
• Dip chicken in the dry mixture, using a spoon to cover well.
• Melt butter in a heavy cast iron skillet.
• Brown chicken well on both sides.
• Remove from stove top and place into the oven.
• Cover with foil and bake at 325 degrees for 30 minutes.
• Uncover and continue baking for an additional 30 minutes.