Amishbakedfriedchicken Food

AMISH BAKED FRIED CHICKEN

Steps:

• Mix the beaten egg and milk together.
• Dip chicken parts in liquid.
• Stir together the salt,pepper and cracker crumbs.
• Dip chicken in 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 aditional 30 minutes.

AMISH CHICKEN

Steps:

• Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish.
• Mix the cream and water and pour over the chicken.
• Bake at 350* for 1 1/2 hours or until the skin is golden brown.

CRISPY BAKED 'FRIED' CHICKEN

Steps:

• Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.
• Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
• Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
• In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
• Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.
• Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g
• Bring a large pot of salted water to a boil. Add 2 pounds hearty greens (escarole, chicory, mustard greens or a combination, large stems trimmed), slightly cover the pot and cook until tender, 4 to 5 minutes. Drain greens in a colander, then let cool about 10 minutes. Drizzle with 3 tablespoons each extra-virgin olive oil and lemon juice; season with salt and pepper.
• Per serving: Calories 130; Fat 10.5 g (Sat. 1.5 g; Mono. 7.4 g; Poly. 1.2 g); Cholesterol 0 mg; Sodium 27.5 mg; Carbohydrate 9 g; Fiber 7 g; Protein 2.5 g

AMISH OVEN-FRIED CHICKEN

Steps:

• Place oil and butter in a shallow cooking pan and place in 375ºF oven to melt butter, set aside.
• In a large paper sack, combine dry ingredients.
• Roll the chicken pieces, 3 at a time, in butter and oil then drop into a sack and shake to cover.
• Place on a plate until all pieces are coated.
• Leave any excess butter and oil in pan.
• Place chicken in the pan skin side down (or its just as good if you remove all the skin first).
• Bake at 375ºF for 45 minutes.
• Turn chicken pieces over and bake 5 to 10 minutes longer or until crust begins to bubble.

DEEP SOUTH FRIED CHICKEN

Steps:

• Heat the shortening in a large, cast iron skillet over medium-high heat.
• In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
• Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.

BEST SOUTHERN FRIED CHICKEN

Steps:

• In a shallow bowl, beat eggs and milk. In another bowl, combine flour and seasonings. Dip chicken pieces in egg mixture, then in flour mixture. , In a large skillet; brown chicken in oil on both sides. Cover and cook the chicken over low heat for 45 minutes or until juices run clear. Remove chicken from the skillet; keep warm. Reserve 1/4 cup drippings in skillet. , For gravy, stir in the flour, salt and pepper. Cook and stir over medium heat for 5 minutes or until browned. Combine milk and water; add to skillet. Bring to a boil; boil and stir for 2 minutes or until thickened. Add browning sauce if desired. Serve with chicken. Garnish with oregano if desired.

SOUTHERN FRIED CHICKEN

Steps:

• Season chicken pieces with salt, pepper, and paprika. Roll in flour.
• Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

AMISH BAKED CHICKEN

Steps:

• Mix the dry ingredients well in a plastic bag, then coat the cut up chicken parts with the mixture.
• In a cake pan, melt the butter.
• Place the chicken parts in the pan, but do not crowd them.
• Bake the chicken at 350 degrees for 1 1/2 to 2 hours or until done.

AMISH FRIED CHICKEN COATING

Steps:

• Mix all ingredients together. Store in a large covered jar or plastic zippered bag; attach instructions.
• Instructions: Dip chicken pieces in beaten egg, then in coating. In a large skillet, fry chicken lightly in shortening over medium-high heat until golden. Place chicken in an ungreased 13 x 9 baking pan. Cover and bake at 350° for one hour, or until juices run clear.