Amish Baked Chicken

You will not believe how easy baked chicken recipe is! A simple mixture of flour and spices is used to coat chicken pieces. The chicken is then baked and tastes like you spent hours frying it.

Amish Baked Chicken

Chicken is one of our favorite dishes to eat.  We cook whole chickens on the grill and one of our favorite summer meals is Chinese chicken salad. But when the cool weather hits,  this easy and delicious baked chicken recipe is my go to recipe!

I’m not really sure what is “Amish” about this recipe, but  it makes some mighty fine chicken. This baked chicken tastes just like fried chicken but without all the work.  The recipe calls for 3 pounds of chicken pieces.  I generally use bone in-thighs to make this baked chicken recipe. But a friend of mine just made the recipe using boneless skinless chicken breasts and coconut flour because they are gluten free.  She said it was amazing!  I was a bit worried when I first made this because 3 pound sounded like too much, but we didn’t have any leftovers! So definitely double this recipe if you’ve got a lot of mouths to feed.

I like to serve this chicken with scalloped potatoes that I cook in the same oven as the chicken and a green vegetable for a comforting winter dinner.  Of course, a little peanut butter chocolate chip pie to end the meal never hurts!

Amish Baked Chicken
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup flour
  • ½ Tablespoon paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 3 pounds chicken thighs
Instructions
  1. Grease a jelly roll pan or other baking dish.
  2. In a medium bowl combine flour and spices. Whisk well.
  3. Dredge chicken in flour mixture and then place in baking dish, skin side down.
  4. Bake at 375 degrees for 45-60 minutes or until chicken is cooked through. Flip chicken once, half-way through cooking.

Adapted from Cheeky Bums Blog

 

Comments

  1. Candice says

    Any advice for preparing this recipe in large amounts? I would like to make it for my daughter’s graduation party but would need to make it the night before. Has anyone ever cooked and reheated using this recipe? I would be using foil pans and sternos for keeping it hot. I would love any thoughts or suggestions. Thank you.

    • says

      It’s like making fried chicken – you can make it ahead of time, but it’s not quite as good reheated. But I think it would still work. I would reheat in the oven to get them crispy just know they won’t be quite as crisp as they are on the first day. Good luck!

  2. says

    This look delicious and am excited to try it tonight! I had a question about cooking times with boneless and skinless thighs… how long and same temp?

  3. says

    Just wanted to let you know that I make this chicken at least once a month and that everyone I have ever served it to LOVES it! By far the best Baked Chicken I have ever eaten! Thanks so much for sharing. I blogged about the recipe and gave you credit (of course). Thanks again! I look forward to trying more of your recipes!
    Melissa Thomas recently posted..Amish Baked ChickenMy Profile

  4. gg says

    Thanks for the recipe! I’m looking forward to making this tomorrow evening. I’ll be using boneless chicken breasts and baking for 20-25 minutes.

    BTW, today I picked up my Market Day order, including two boxes of their boneless chicken breasts. I noticed that one whole box (12 breasts) is 3 pounds! Normally we each eat just one serving (one breast)…there’s no way we could ever eat the entire box in one night. o.0

      • gg says

        I think Market Day is only located in the Midwest and a handful of states in the South and East.

        I am so looking forward to tonight’s dinner…Amish chicken, cheesy mashed Yukon gold potatoes, and Italian green beans. Thanks again!

  5. Janet says

    I am going to take your advice and cook it with scalloped potatoes…do you find you need to cook it longer when you have the potatoes and chicken in the oven at the same time…

  6. Char Ward says

    I made this last night and it was so easy and so good. I used boneless, skinless chicken thighs and it was fantastic. This is definitely a keeper!
    Thank you.

    • says

      Yes, I generally use bone in, skin on chicken thighs. A friend of mine uses boneless, skinless breasts though and says it turns out great! I’ve also used bone in, skin on chicken breasts and they are yummy, too!

  7. Natasha says

    I have now added this to our regular menu rotation. So much healthier than fried chicken, but it has the exact same crispiness in the skin. The only thing I could do with a little bit less of is the garlic powder, but only because I think the garlic is the overpowering flavor in the recipe. However, I’ll probably still leave it exactly as is, and just make sure I have an after-dinner mint ready :) Love the recipe and thanks for sharing…makes having “fried” chicken a whole lot easier (and safer)!!

      • Nancy Sparks says

        The reason is it called “Amish” is because of its simplicity. The Amish people use this kind of cooking because it frees them to do other work, which they are engaged in all the time. Please explore a culture before you make disparaging remarks about it. The Plain people value God and family above all. “Gut is was ich bescht duh”

        • says

          Hi Nancy! Thank you for your comment. Actually, a fellow blogger did some research on this recipe. It’s called “Amish” chicken because the chickens that were used to make the dish originally were purchased from an Amish farm. To further clarify, I have a BA in religion from Hillsdale College (with honors). I took a semester long course on Anabaptism, which includes the Amish religion. I actually traveled to Goshen University, a Mennonite college, to do research for my term paper for that class. I have several friends from Mennonite backgrounds, which is basically a step more liberal from the Amish. I asked several of them about this recipe, who also asked their relatives, and none of them had heard of the recipe. There are definite Amish traditional foods that have been passed down through generations, but this is apparently not one of them. That’s why I said I had no idea what was “Amish” about the recipe. I hope you understand, now, that I do not write glibly. One of my friends who is from a Mennonite background will be guest posting this Fall – I hope you stop by to check out some of her recipes! Again, thanks for visiting!

          • Nancy Sparks says

            After reading my post, I feel that I was a little harsh. Most of the recipes labeled “Amish” are called that by people who eat their cooking and thereby call it Amish. The Amish themselves would not label it such as that would be prideful.

  8. Margaret says

    I made this chicken tonight. It was FANTASTIC. My husband and kids loved it. I mixed all the dredging ingredients in a gallon sized ziplock bag and tossed my chicken in there to coat it. I also covered by jelly roll pans with foil before spraying them with Pam. Worked great and easy cleanup too,

  9. Leslie says

    I never knew this was Amish Chicken, this is exactly how I make my chicken. Don’t get me wrong I Love fried Chicken but it’s much healthier baked so that is how I been making my chicken for several years now.. Love it!!

  10. BL says

    I made this recipe tonight and the family loved it. Next time I make it I will end with BBQ sauce. Thanks for the post.

  11. says

    I was waiting to comment until I tried this. And I made it tonight. YUM! I have a go to crispy baked chicken recipe that I like, but you pour melted butter over top. I think this will now replace it as my go to baked chicken recipe! You are right, so easy and crisy. Thanks for sharing this!
    Sarah Kay recently posted..Valentine’s DecorationsMy Profile

    • Camille says

      This recipe has more hits than any other post! :-) I’m glad you liked it. It’s definitely getting a permanent spot in the menu rotation.

    • Camille says

      Let me know how you like it! It’s one of those recipes that I just couldn’t believe how good and yet how easy it was to make — always a bonus!

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