Best Amish Chicken Recipes

AMISH CHICKEN CORN SOUP

Steps:

• Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. , Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.

AMISH CHICKEN CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles at a boil, stirring occasionally, until tender yet firm to the bite, 6 to 8 minutes. Drain and set aside.
• While egg noodles are cooking, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Melt butter in a medium saucepan over low heat. Gradually add flour, stirring until smooth. Cook, stirring constantly, for 1 minute. Gradually stir in chicken broth and milk. Increase heat to medium and cook and stir until mixture is bubbling and slightly thickened, 5 to 7 minutes. Remove sauce from the heat and stir in salt and pepper.
• Combine reserved egg noodles, cooked chicken, and mushrooms in a large bowl. Add sauce and stir until combined. Spoon mixture into the prepared baking dish and sprinkle with Parmesan cheese.
• Bake, uncovered, in the preheated oven until thoroughly heated, about 20 minutes.

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.

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.

AMISH STYLE CHICKEN AND CORN SOUP (WW CORE)

Steps:

• Add the broth, chicken, onion, chopped celery and saffron to a large saucepan. Bring to a boil. Cover and reduce to a simmer for 30 minutes. During simmering time, you may want to gently skim any foam that comes to the top of the broth.
• Take the chicken from the pan and reserve to the side while it cools. Strain broth removing all bits. Return to the sauce pan.
• Take the now cooked chicken, remove the bones and dice into small (1/4) inch cubes. Add to the broth along with the cooked noodles, corn, celery and parsley.
• Heat the soup until all ingredients are hot.
• Serve.

AMISH CHICKEN CORN SOUP

Steps:

• In a Dutch oven or soup kettle, combine the water, chicken, onion, celery, carrots and bouillon.
• Bring to a boil.
• Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender.
• Stir in the corn, noodles and butter; cook 10 minutes longer or until noodles are tender.
• Season with salt and pepper.

AMISH CHICKEN & DUMPLING CASSEROLE

Steps:

• 1. In a large saucepan or large, deep skillet, saute onion, celery, and garlic in butter until tender.
• 2. Add flour, sugar, salt, pepper, and broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring. Stir in the chicken.
• 3. Pour the mixture into a greased or sprayed 9x13-inch baking dish.
• 4. For the dumplings, combine biscuit mix and milk with fork until moistened. Drop by spoonfuls onto casserole, making 12 dumplings.
• 5. Bake, uncovered, in a preheated 350-degree oven for 30 minutes. Cover with foil and continue baking 10 minutes more.

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 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.

BONNIE'S AMISH BARBECUED CHICKEN

Steps:

• 1. A WORD ABOUT MARINATING. Marinating the chicken overnight is essential to the success of a tender, moist bird. So plan ahead. For a whole chicken, we marinated the bird overnight and most of the day until dinner time. Always refrigerate when marinating.
• 2. Combine all the ingredients into a small saucepan and bring to a boil over high heat. Remove from heat and set aside. Place the chicken in a container and pour the marinade over it and cover. Turn the container over every few hours to make sure all the chicken is absorbing the marinade. Refrigerate overnight and part of the next day until you are ready to cook it. ROTISSERIE: Just put the bird on the spit and forget it! It takes about 1 hour and 15 minutes. No basting necessary. GRILLING: Grill the chicken 4 inches above prepared coals for about 6 minutes on each side. Baste frequently with the sauce. BROILER CHICKENS: For half chickens, baste frequently and broil until a thigh joint moves easily, about 50 minutes or so. Place the chicken halves skin-side-down about 8 inches away from the heat source. Broil for 30 minutes or until the chickens are nicely browned. (They will be half way cooked) Turn the chicken over and broil for another 20 minutes or until the skin is nicely browned, and the chickens are completely cooked through. Be sure to watch your chicken because oven temperatures vary.
• 3. This is the way it looks!

SIMPLE STOVETOP AMISH CHICKEN

Steps:

• Place the chicken into a large pot, and fill with enough water to cover it. Bring to a boil, cover, and cook over high heat until chicken is easily removed from the bone, about 35 minutes. Turn the chicken over once during this time so it will cook evenly. Cutting the chicken into pieces can speed up the cooking process a bit.
• While the chicken is cooking, cut two of the potatoes into large chunks, and the other potato into very small cubes.
• When the chicken is cooked, remove it from the water. Pull off the skin, and place all of the chicken meat in a separate dish. Pull the meat apart in long shreds. Reserve the cooking water in a separate container. Discard chicken skin and bones.
• Pour the chicken broth into the pot, and add potatoes, chicken, salt, and pepper. Pour in 2 to 3 cups of the reserved water. Bring to a boil, and cook for about 15 minutes, until potatoes start to soften. Add 3 more cups of the chicken water, and the noodles. Season with salt-free seasoning blend, salt, and pepper. Cover, and simmer over medium-low heat until the noodles are tender and small potato pieces have dissolved.

AMISH CHICKEN-CORN SOUP

Steps:

• Simmer chicken in boiling water until tender.
• Remove bones and skin.
• Strain the stock.
• Return stock and chicken to pot.
• Add onions, celery, corn and parsley.
• Simmer till vegetables are tender.
• Mix flour with egg and milk.
• Rub mixture with fork till it crumbles.
• Drop crumbs in soup.
• Cook 10 more minutes covered.

AMISH CHICKEN CASSEROLE

Steps:

• Melt margarine, then add flour and stir until smooth.
• Gradually add milk and broth, then seasonings and mushrooms.
• Combine chicken, cooked noodles, and prepared sauce.
• Place in an ungreased 9 x 13 inch baking pan and top with Parmesan cheese.
• Bake at 350ºF for 35-45 minutes, or until heated thoroughly and top is browned slightly.

AMISH OVEN-FRIED CHICKEN

Steps:

• 1. Preheat oven to 375 F.
• 2. Place the oil and butter in a shallow cooking pan (such as a jellyroll pan) and place in preheated oven until butter is melted; remove and set aside.
• 3. In a large resealable plastic bag, combne the flour and seasonings.
• 4. Roll the chicken pieces, 3 at a time, in the melted oil-butter mixture; drop them in the bag and shake to cover; place on a dish or wax paper.
• 5. Place chicken in the pan, skin side down; bake in the preheated oven for 45 minutes.
• 6. With a spatula, turn over and bake 5 to 10 minutes longer, or until the top crust begins to bubble; serve hot or cold (crust texture is better if it is not refrigerated before eating).

AMISH OVEN CRUSTED CHICKEN

Steps:

• Preheat oven to 375°F.
• Combine melted butter with flour, salt, pepper and herbs.
• Place cereal crumbs in a shallow bowl.
• Dip chicken pieces in the butter mixture then roll in crumbs.
• Place on a rack in a shallow baking pan.
• Bake 50-60 minutes or until golden brown.

AMISH BAKED CREAMED CHICKEN

Steps:

• Mix flour, salt, and pepper together.
• Dredge chicken in mixture.
• Melt butter in skillet.
• Brown floured chicken on both sides, then place in roasting pan.
• Pour cream over chicken.
• Cover.
• Bake at 350 degrees for 1-1/2 to 2 hours.

AMISH WEDDING CHICKEN

Steps:

• Chickens: - Stuff the chickens with the quartered lemons and onions. Oil the skins, then rub with poultry seasoning, salt and pepper to taste. Roast in 400' oven till done, about 1 1/2 hours. - Let cool, then tear or cut the meat from the bones in bite-sized pieces. Topping - Mix all topping ingredients, except the chicken broth. - Add enough broth to thoroughly moisten. Assemble: - Put chicken pieces in the bottom of a really large roasting pan. - Add chicken broth to thoroughly moisten; should be almost but not quite soupy. Cover with bread mixture. - Roast uncovered in slow oven, 250', 1 1/2 to 2 hours, until golden brown. Serve with chicken giblet gravy.

AMISH CHICKEN & CORNBREAD STUFFING FOR THE CROCK POT OR OVEN

Steps:

• If you're using a whole chicken cook the chicken for an hour in water to cover seasoned with your favorite seasonings; remove chicken from the broth and retain both; allow to cool and remove the chicken from the bones and dice.
• Put the cornbread, bread, and crackers in a large bowl.
• Saute the onions and celery in the butter.
• Pour this into the bread& cracker crumbs, add the seasoning and mix well.
• Pour enough broth into the mixture to just moisten.
• Add the eggs, milk and enough broth to make a very slushy mixture.
• Add the chicken (and dried cranberries if using) and mix well.
• Pack this tightly into a crock pot or baking dish large enough to hold the mixture.
• For the crock pot: Cover and cook on high for 4 hours; reduce heat to low and cook 4 to 8 hours longer.
• For oven: Cover with lid or tin foil and bake at 350 for an hour; uncover and bake another 15 to 30 minutes until baked through and top is lightly browned.

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 CHICKEN CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees F. Melt butter in medium saucepan over low heat; gradually add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk. Cook over medium heat. Stirring constantly until mixture is slightly thickened and bubbly.
• 2. Stir in salt and pepper; set aside. Combine noodles,chicken and mushrooms in large bowl. Stir in sauce. Spoon mixture into a lightly greased 9- x 13- inch baking dish. Sprinkle with cheese. Bake uncovered 20 minutes or until thoroughly heated.