Pan Fried Chicken(Amish Recipe)
Golden pan-fried chicken with flavorful seasoned flour, browned to perfection, then baked tenderly in water, resulting in a moist, crispy, and savory dish suitable for family dinners.
Ingredients
Instructions
- Mix the flour, salt, black pepper, and paprika together.
- Cut up the chicken into pieces; roll each piece in the seasoned flour mixture.
- Brown the coated chicken pieces in butter until browned on both sides.
- Place the browned chicken in a baking dish and cover the bottom of the dish with water.
- Bake at 350°F for 1 hour until the chicken is tender.
Tips & Substitutions
For an extra crispy coating, let the flour-coated chicken sit for 15 minutes before frying. If you don’t have paprika, you can substitute it with cayenne for a spicier kick. You can also use buttermilk instead of water in the baking dish for added flavor and moisture. This method works well for other chicken recipes too.
Serving Suggestions
Serve this pan-fried chicken with classic sides such as mashed potatoes and green beans for a comforting meal. It pairs beautifully with Aunt Hazel's Tater Tot Pie for a fun twist. Consider drizzling with Jalapeno White Sauce for added flavor or serve alongside a fresh garden salad for a light contrast.
Storage & Reheating
Store leftover pan-fried chicken in an airtight container in the refrigerator for up to 3 days. When reheating, place it in the oven at 350°F until warmed through to maintain crispiness. You can also reheat in an air fryer for a few minutes for that freshly fried taste.
Nutrition & Diet Analysis (per serving)
Each serving of Pan Fried Chicken(Amish Recipe) contains roughly 326 calories, with 15g protein, 79g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (109% of the Daily Value), iron (66% of the Daily Value), and calcium (41% of the Daily Value). Note that it is relatively high in sodium, at 1923mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skinless chicken for this recipe?
Yes, you can use skinless chicken pieces; however, the skin adds flavor and helps keep the meat moist during cooking. If opting for skinless, ensure you don’t overcook the chicken to prevent it from drying out.
What type of flour is best for frying chicken?
All-purpose flour is ideal for frying chicken as it creates a nice, crispy coating. For a gluten-free alternative, you can use a gluten-free all-purpose flour blend, which will yield similar results.
Can I bake the chicken instead of frying it?
Yes, you can bake the chicken without frying it first. Simply season the chicken pieces, coat them in flour, and bake at 400°F for about 45-50 minutes, or until the internal temperature reaches 165°F.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).