amish chicken recipe
The Best amish chicken recipe
This Amish chicken recipe has been a staple in our kitchen for years, and it’s not just because it’s delicious—it’s because it’s simple, hearty, and always gets rave reviews. My husband, who grew up in a small Pennsylvania Amish community, swears by the method of slow-cooking the chicken in a buttery, savory broth until it falls apart at the touch of a fork. The kids love it because it’s tender, flavorful, and not too heavy, which is rare for a meal that feels like a feast. It’s the kind of dish that makes everyone feel full and satisfied without being overly complicated, which is perfect for a family dinner or even a quick weeknight meal when we’re all tired from the day.
What I love most about this recipe is how it’s both comforting and healthy in its own way. The Amish way of cooking often leans toward wholesome ingredients—whole grains, lean proteins, and fresh vegetables—that keep us energized without the guilt. The chicken here is baked or slow-cooked with minimal oil, which means it’s rich in flavor but not packed with unhealthy fats. Plus, the herbs and spices used—thyme, garlic, bay leaves, and a touch of paprika—give it that deep, earthy taste that makes every bite feel special. It’s the kind of meal that feels like a celebration, whether it’s for a holiday gathering or just a regular Sunday family meal. My kids ask for it every week, and honestly, I don’t blame them. It’s the kind of food that makes you feel good inside and out.
Classic Amish Chicken and Dumplings
A hearty, comforting dish featuring tender baked chicken paired with fluffy, buttery dumplings in a rich, creamy tomato-based sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups chicken broth
- 1 (28 oz) can crushed tomatoes
- 1 cup whole milk
- 1 cup heavy cream
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp onion powder
- Salt and black pepper to taste
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup cold butter, cubed
- ½ cup milk, room temperature
- 1 large egg
- 1 tbsp melted butter
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Season chicken breasts with thyme, rosemary, garlic powder, salt, and pepper. Heat olive oil in a large oven-safe skillet over medium heat. Cook chicken for 5-6 minutes per side until golden and cooked through (165°F internal temp). Remove chicken and set aside.
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2 In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds. Pour in crushed tomatoes, chicken broth, milk, and heavy cream. Stir well and bring to a gentle simmer. Reduce heat to low and let sauce simmer for 10 minutes.
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3 For the dumplings, combine flour, baking powder, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk, egg, and melted butter until a dough forms. Roll dough into 1-inch balls.
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4 Return chicken to the skillet with the sauce. Drop dumpling balls into the sauce, ensuring they float. Cover skillet and bake for 20 minutes. Uncover and bake for another 5-10 minutes until dumplings are puffed and golden.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Measuring cups and spoons
- Oven
- Baking sheet
- Whisk
- Pastry cutter or fork
- Slotted spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Amish Chicken and Dumplings Works
This Amish chicken recipe is always a crowd-pleaser because it’s simple yet flavorful, making it perfect for any family gathering. The tender, juicy meat and rich gravy hold up well whether you’re serving it at a casual dinner or a larger potluck, and it’s easy enough to double or triple if needed. Plus, it’s a go-to for busy weeknights when you want a hearty dish that feels special without the fuss.
❓ Frequently Asked Questions About Amish Chicken and Dumplings
1. What is the Amish-style chicken recipe known for, and why does it differ from traditional fried chicken?
The Amish-style chicken is famous for its crispy, golden-brown exterior with a tender, juicy interior, achieved through a unique frying method. Unlike traditional fried chicken, which often relies on a heavy batter or flour coating, Amish-style chicken uses a light, buttermilk-brined batter that creates a delicate, airy crust. The key difference lies in the double-frying technique—first frying at a lower temperature to cook the chicken through, then finishing at a higher heat for crispiness. This method ensures the meat stays moist while the skin becomes ultra-crispy.
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2. Can I use store-bought buttermilk for the brining process, or should I make it fresh?
You can use store-bought buttermilk for convenience, but making it fresh (mixing milk with a splash of vinegar or lemon juice) yields a slightly tangier flavor that many Amish-style recipes prefer. If using store-bought, let it sit for at least 10 minutes before mixing with the batter to ensure proper thickening. For the best texture, avoid adding too much vinegar—just enough to curdle the milk slightly.
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3. What’s the secret to achieving that signature Amish crispy skin without overcooking the meat?
The secret is double-frying at precise temperatures: 1. First fry: Use a deep fryer or heavy pot at 325–350°F (163–175°C) for 8–10 minutes to cook the chicken through without browning the skin. 2. Second fry: Increase the heat to 375–400°F (190–200°C) for 4–5 minutes, flipping halfway, until the skin is deep golden and crispy. The key is not overcrowding the pan—work in batches to maintain consistent heat. Pro tip: Pat the chicken very dry with paper towels before frying for extra crispiness.
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4. How do I ensure the chicken stays juicy inside while keeping the skin crispy?
The Amish method prioritizes moisture retention through: – Buttermilk brining: The acid in buttermilk tenderizes the meat and adds flavor. – Brining time: Soak the chicken in the buttermilk mixture for at least 1 hour (or overnight for deeper flavor). – Double-frying: The first fry cooks the meat fully, while the second fry creates the crispy crust without drying it out. – Don’t overcrowd the pan: This ensures even cooking and crispiness. Use a neutral oil (like vegetable or peanut oil) for even browning.
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5. Can I make this recipe ahead of time, and how should I store it?
Yes! You can prep the batter and brine ahead: – Batter: Make it fresh the day of frying, but store it in the fridge for up to 24 hours. – Brined chicken: Store in an airtight container in the fridge for up to 2 days. Refrigerate the chicken until ready to fry (it will keep crispy for 1–2 hours at room temperature). For serving, let it sit at room temperature for 15–20 minutes before frying to avoid steamy, soggy skin.
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6. What’s the best oil to use for frying, and how much should I use per pound of chicken?
Use a high-smoke-point oil like: – Peanut oil (most popular for Amish-style chicken—neutral flavor, high heat tolerance). – Vegetable oil (blend of sunflower/corn oil). – Canola oil (affordable and works well). Oil amount: Use 1.5–2 cups per pound of chicken (for a deep fryer) or 1 cup per 2–3 lbs of chicken (for a pot). The oil should reach 350°F (175°C) before adding chicken.
