Amish Chicken – SRC

by Suzanne on February 11, 2013

Amish Chicken

Recently I have come to notice several recipes from the Amish being blogged and it raised my curiosity.  What is Amish Chicken and what makes it different from chicken-chicken.  Camille’s blog, Growing Up Gabel, was my Secret Recipe Club assignment for this month.  Hoping to find out more about this Amish pollo, I started reading her post and recipe.  Then I got to the part that said, “I’m not really sure what is “Amish” about this recipe, but  it makes some mighty fine chicken.”  Looks like Camille and I are rowing in in the same boat together.

On with the research.

I found lots of recipes for Amish chicken.  But no explanations.

All of the recipes included chicken.  Duh.  But different recipes used different parts.

All of the recipes included mixing some spices with some flour.  But not all of the recipes called for the same spices.

*sigh*

And, what I thought was a big clue, the chicken was baked.  Well, they were all baked but not a big clue.

Strike three.

Then I came across a story that was being told in a corporate communications class about knowing your audience.  It goes something like this.

Lady goes to a restaurant and the menu includes Amish Chicken.  She asks the waiter to describe Amish Chicken, to which the waiter replies without hesitation, “That just means they have funny looking beards and ugly wives with mustaches.”

She happened to have many relatives who were Amish and was a sensitive sort.  Queue the proverbial lead balloon.

Seeing that he might have offended The Princess of the Square Table, he quickly recovered and offered a true and reasonable explanation.

“It’s called Amish Chicken because it is free-range chicken raised by someone of the Amish faith.”

No wonder there is little consistency in the recipes that I perused.

Well, even though I have titled this post, Amish Chicken, the fact is I went to the grocery store, bought the family pack of thighs – 10 nice thighs, skin on, for $5.04.  Not bad.

But not Amish.  I’m sure they would have been labeled as such and cost a lot more.  But I was happy with my $.50 per thigh regardless.

Camille has so many fabulous recipes that it was very difficult to pick just one.  And I have to say I was sold on her Amish Chicken from the moment I saw the spices that she was using.  These were exactly the flavors that all my family loves. I did add some dry mustard, but other than that, all the same.  I promise you that once you make this recipe you will keep making it and passing it on to your kids and grand kids.  Yep, it’s that good!!

I fixed some cooked cabbage to go with the chicken.  It was a perfect pairing and very easy on the food budget, which is one of the unique things you will find with Camille’s blog.  They are a family of four + one bonus child who lives with them during the summers and school breaks.  She loves to come up with creative, delicious meals for them and save money at the same time.

She and her husband choose to live on one income, so she is constantly watching the budget and planning ahead in order to stay within their frugal budget.  I fixed four thighs and 1/2 head of cabbage and the cost per person was about $1.60.  Mountain Man actually cost more because he ate 3 of the 4 thighs.  He’s soooo expensive!!

But who’s counting.

I think Camille would be proud of the cost!

This is a great recipe for everyday, special company, the family on a budget, or anyone who is eating healthy!

5.0 from 2 reviews

Amish Chicken
Author: 
Recipe type: Main
Cuisine: Amish, Traditional American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This is a quick, fabulous dish to fix for 2 or 20 people. And you will swear it was fried! It will be one of my go-to recipes from now on! The bonus is that you can use skinless or skin on pieces of chicken and can use any of the chicken pieces you want. I chose to use the thighs.
Ingredients
  • ½ cup All-Purpose Flour
  • ½ Tbsp Paprika
  • 1 tsp Pink Himalayan Salt
  • ½ tsp Pepper
  • 2 tsp Onion Powder
  • 2 tsp Garlic Powder
  • 1 tsp Dry Mustard
  • 4 Chicken Thighs, skinned or skinless
Instructions
  1. Spray a bit of olive oil in baking dish.
  2. In a medium bowl combine flour and spices. Whisk well.
  3. Pour mixture in a gallon-sized plastic storage bag
  4. Shake until chicken is well coated.
  5. Place in baking dish, skin side down, regardless of whether the chicken still has the skin on.
  6. Bake at 375 degrees for 45-55 minutes, or until chicken is cooked through. Flip chicken once, half-way through cooking.

Amish Chicken
My hat’s off to Camille for a quick, easy, delicious and inexpensive go-to chicken recipe!

To see more of today’s Secret Recipe Club recipes, check them out here!

 

 

{ 24 comments… read them below or add one }

Andrea Kruse February 11, 2013 at 12:46 PM

Sounds like a marketing angle… but the dish still looks and sounds delicious. I have been very intrigued lately for paprika in chicken recipes. I am going to have to try this one out. Thanks!

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Suzanne February 11, 2013 at 5:08 PM

It DOES sound like a marketing angle – when you think of it in terms of a grocery store. I don’t think we have any Amish products in Texas. Next time I’m up north I’m going to look around. Thanks for stopping by!

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Jeanie February 11, 2013 at 12:58 PM

Sounds delicious. I love new chicken recipes.

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Suzanne February 11, 2013 at 5:08 PM

You will love this! And it is so easy and tasty.

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Manu February 11, 2013 at 4:48 PM

wow this looks so yummy! I love learning about food from different worlds and cultures! Thank you for sharing!

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Suzanne February 11, 2013 at 5:09 PM

I found a whole website on Amish dishes. http://www.countryfarm-lifestyles.com/amish-recipes.html

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Shelley C February 11, 2013 at 8:55 PM

Thighs are my favorite cut of chicken, and this looks like a delicious recipe for them!

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Suzanne February 12, 2013 at 9:50 AM

Thighs are our favorite for baked chicken, too! I don’t have to worry about over cooking and drying them out. Love that “fool proof” cooking!! :D

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Camille @ Growing Up Gabel February 11, 2013 at 10:52 PM

Aww, thanks, Suzanne! What a nice post. It’s kind of shocking how easy and yet delicious this recipe is. I love that you took the time to try and figure out why this is called “Amish” chicken! My sister lives in Michigan and she actually has… Amish chicken! LOL I’m glad your family enjoyed it and it is indeed a very frugal recipe.

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Suzanne February 12, 2013 at 9:49 AM

It really is delish! Actually, the only Amish family that I am aware of here in Texas raises dairy cows, not chickens. I’m sure there are many more, but not as many as in Michigan. Thanks again for a wonderful recipe! I’m very glad to get to know you better and know that I can go to your site for great recipes anytime!

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Jennifer Sikora February 12, 2013 at 8:42 AM

This chicken looks and sounds fabulous. Glad to know why it is called Amish chicken :)

Thanks for sharing!

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Suzanne February 12, 2013 at 9:46 AM

It IS delicious and I was a little surprised at the meaning of “Amish Chicken”. LOL!

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Katrina February 12, 2013 at 3:10 PM

So, all my neighbors here who raise chickens (which is just about all of them) have Amish chickens, even though most of us are Mormons? ;)
Anyway, that really does look good! You mentioned you put mustard in it, but it’s not in your recipe. How much?
Nice to have a day to play with Group B today, thanks!

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Suzanne February 12, 2013 at 4:26 PM

I really think that makes them Mormon chickens. And thanks for the heads up on the mustard. I have fixed it! And it was nice to have you. :D

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Katrina February 12, 2013 at 3:11 PM

I’m going to come up with a Mormon chicken recipe. ;)

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Suzanne February 12, 2013 at 4:25 PM

I think you should!!! In fact, since you are a Mormon, I’m sure you know people who are also Mormon that raise chickens. You can just use this recipe and, given the above criteria, then – voile’!! Mormon Chicken!

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Miz Helen February 14, 2013 at 5:52 PM

Hi Suzanne,
I just love the seasons in this recipe,it looks delicious.
Happy Valentine Day!
Miz Helen
SRC Group B

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colleen @ Secrets from the Cookie Princess February 15, 2013 at 11:47 AM

Looks delicious with great seasonings. Will have to try it soon!

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Shelby March 8, 2013 at 5:17 AM

I am literally ROTFLMBO right now. Ok, ok, well maybe not literally. ;) What I find is too funny about this is my hometown is full of Amish…and when I hear it’s an “Amish” recipe, I think of totally homegrown. They don’t ever have fried (or oven fried) chicken at their roadside stands, but they have their homegrown fruit and vegetable stands along with their baked goods. I always love stopping at an Amish roadside stand because I know what I’m getting is the way you should get it….all natural and preservative free. :) Anyway, that is my way of puttin’ it my lady! In any case, I’d be happy to eat of of your .50 cent chicken thighs. Looks crispy and delicious to me!

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Suzanne March 8, 2013 at 7:47 AM

Ha! Well, I’m glad I could start your morning off with a good laugh! And I agree. Getting “Amish” anything does mean getting the best of the best without any preservatives or yucky stuff. Just pure, simple, natural food. But, since I can’t get that then who doesn’t love a $.50 piece of chicken. LOL!!

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Justin March 11, 2013 at 12:10 PM

Amish chicken is indeed very tasty! It’s a close second of my all time favorite Amish foods. You have to try the Amish meatloaf. The last time I visited Amish country in Ohio, I had the best meatloaf of my life! I wish I could remember the restaurant’s name.

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Suzanne March 11, 2013 at 12:20 PM

I saw a recipe for Amish Meatloaf just the other day. Will have to give it a try! Thanks for stopping by, Justin!

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judi May 13, 2013 at 10:26 AM

where do you buy pink hemalayan salt?

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Suzanne May 15, 2013 at 11:11 AM

I buy mine in bulk through amazon. Best pricing I’ve found. I use it for most everything – and I make my own garlic salt with it.

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