Amish Fried Chicken Coating: A Taste of Tradition

There’s a certain magic to food passed down through generations. My grandmother, a woman of few words but immense culinary talent, always had a secret weapon for her fried chicken. It wasn’t until years later, flipping through a tattered cookbook from a church bazaar, that I stumbled upon a recipe that echoed her distinct flavor. It was labeled simply “Amish Fried Chicken Coating,” and the aroma that filled my kitchen as I prepared it transported me straight back to her bustling, love-filled kitchen. The crispy, savory coating and the tender, juicy chicken beneath – it was a taste of home, a taste of heritage, and a taste I’m thrilled to share with you.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 1 hour + frying time
• Total Time: 1 hour 10 minutes + frying time
• Yields: 9 1/2 cups of coating mix
• Dietary Type: Not specified (can be modified)

Ingredients

• 4 cups biscuit mix, like Bisquick
• 2 1/4 cups whole wheat flour
• 2 1/4 cups all-purpose flour
• 3/4 cup seasoned salt
• 1 tablespoon salt
• 3/4 teaspoon salt
• 2 tablespoons pepper
• 1 tablespoon garlic salt
• 1 tablespoon onion salt
• 1 tablespoon paprika
• Chicken pieces
• Beaten egg
• Shortening for frying

Equipment Needed

• Large mixing bowl
• Large covered jar or zippered plastic bag for storage
• Shallow dishes for dredging
• Large skillet
• 13 x 9 inch baking pan
• Tongs

Instructions

1. In a large mixing bowl, combine the biscuit mix, whole wheat flour, all-purpose flour, seasoned salt, salt (both measurements!), pepper, garlic salt, onion salt, and paprika.
2. Thoroughly mix all the ingredients together until evenly distributed. This is your Amish Fried Chicken Coating mix.
3. Store the coating mix in a large covered jar or a plastic zippered bag. Attach the following instructions to the jar or bag for easy reference.
4. When ready to cook, dip each chicken piece in beaten egg, ensuring it’s fully coated. This helps the coating adhere properly.
5. Immediately dredge the egg-coated chicken in the coating mix, pressing gently to ensure the coating adheres well on all sides. Shake off any excess coating.
6. In a large skillet, heat shortening over medium-high heat. The shortening should be deep enough to come about halfway up the sides of the chicken pieces.
7. Carefully fry the chicken in the hot shortening, turning occasionally, until golden brown on all sides. This step is primarily to crisp the coating and get that beautiful color. It doesn’t need to be fully cooked at this stage.
8. Remove the fried chicken from the skillet and place it in an ungreased 13 x 9 inch baking pan.
9. Cover the baking pan tightly with foil.
10. Bake in a preheated oven at 350°F (175°C) for one hour, or until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature should reach 165°F (74°C).

Expert Tips & Tricks

• Don’t overcrowd the skillet when frying. Fry the chicken in batches to maintain the oil temperature and ensure even browning.
• For extra crispy chicken, you can skip the covering step in the oven for the last 15 minutes of baking. This will allow the coating to further crisp up. However, watch it carefully to prevent burning.
• Adjust the seasoning to your preference. If you prefer a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the coating mix.
• If you find the coating is browning too quickly in the skillet, reduce the heat slightly.
• Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C). Insert the thermometer into the thickest part of the thigh, avoiding the bone.
• For an even deeper flavor, let the coated chicken rest in the refrigerator for 30 minutes before frying. This allows the flavors to meld.

Serving & Storage Suggestions

Serve the Amish Fried Chicken hot, straight from the oven. It pairs beautifully with classic sides like mashed potatoes, coleslaw, corn on the cob, or green beans.

Storage:

• Room Temperature: Cooked chicken should not be left at room temperature for more than 2 hours.
• Refrigerator: Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze the chicken in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Reheating:

• Oven: Preheat the oven to 350°F (175°C). Place the chicken on a baking sheet and reheat for 15-20 minutes, or until heated through.
• Microwave: Reheat individual portions in the microwave for 1-2 minutes, or until heated through. Be aware that the coating may become slightly soggy when reheated in the microwave.
• Air Fryer: Preheat the air fryer to 350°F (175°C). Place the chicken in the air fryer basket and reheat for 5-7 minutes, or until heated through. This is a great option for maintaining crispiness.

Nutritional Information

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	8g	40%
Cholesterol	100mg	33%
Sodium	1500mg	63%
Total Carbohydrate	35g	12%
Dietary Fiber	3g	12%
Sugars	5g	–
Protein	20g	40%

Variations & Substitutions

• Gluten-Free: Use a gluten-free biscuit mix and gluten-free all-purpose flour blend to make a gluten-free version of this coating.
• Spicier Coating: Add 1-2 teaspoons of cayenne pepper or red pepper flakes to the coating mix for a spicier flavor.
• Herbaceous Coating: Add 1-2 tablespoons of dried herbs, such as thyme, rosemary, or oregano, to the coating mix for a more complex flavor.
• Buttermilk Marinade: Marinate the chicken in buttermilk for at least 30 minutes (or up to overnight) before dipping in the egg and coating. This will tenderize the chicken and add a tangy flavor.

FAQs (Frequently Asked Questions)

Q: Can I use this coating on other meats besides chicken?
A: Absolutely! This coating is also delicious on fish, pork chops, or even thick-cut onion rings. Adjust cooking times accordingly.

Q: Can I make this coating mix ahead of time?
A: Yes! In fact, it’s recommended. Storing the dry mix allows the flavors to meld and intensify. Keep it in an airtight container in a cool, dry place for up to 6 months.

Q: My chicken is browning too quickly in the skillet. What should I do?
A: Reduce the heat to medium or medium-low. You may also need to adjust the cooking time to ensure the chicken is cooked through without burning the coating.

Q: Can I bake the chicken without frying it first?
A: While the initial frying step contributes to the crispy texture and flavor, you can bake the chicken directly after coating. Increase the baking time to approximately 1 hour and 15 minutes, or until the chicken is cooked through.

Q: What’s the best way to ensure the coating sticks to the chicken?
A: Make sure to thoroughly coat the chicken with beaten egg before dredging it in the coating mix. Press the coating gently onto the chicken to ensure it adheres well. Also, ensure the chicken isn’t overly wet before dipping in the egg. Pat it dry with paper towels if necessary.

Final Thoughts

This Amish Fried Chicken Coating is more than just a recipe; it’s a connection to the past, a taste of simple, honest cooking, and a reminder that the best flavors are often found in the most unassuming places. I encourage you to try it, to adapt it to your own tastes, and to share it with those you love. Gather around the table, savor the crispy, savory goodness, and create your own memories with this timeless classic. Pair it with a refreshing glass of iced tea or a crisp, dry white wine for a truly unforgettable meal. Happy cooking!