Amish Chicken

Amish chicken is a simple baked dish made with a seasoned flour and cornmeal breading. Chicken thighs are dipped in a mixture of melted butter and vegetable oil, shaken in a bag of dry ingredients, and baked until the coating sets.

It takes about 45 minutes to prepare and cook. Using boneless chicken thighs keeps the cooking time short and yields a tender main dish for busy evenings.

Why will you love Amish Chicken?

Coating the chicken in a sealed bag keeps your counters clean and ensures an even layer of breading.

Baking the chicken directly in the remaining butter and oil helps the crust crisp up in the oven.

Cornmeal adds a distinct crunch to the breading that flour alone cannot provide.

Amish Chicken Ingredients

• Chicken thighs: Boneless, skinless thighs cook quickly and stay moist. You can substitute bone-in chicken pieces, but you will need to increase the baking time.

• Cornmeal: Use regular yellow cornmeal rather than cornstarch or coarse polenta.

• Vegetable oil: Canola oil or any neutral cooking oil will work in place of the vegetable oil.

• Butter: Unsalted butter allows you to control the sodium in the breading.

• Marjoram: This dried herb adds a mild, sweet pine flavor. You can use dried oregano if you do not have marjoram on hand.

Exact quantities are in the recipe card below.

How to Make Amish Chicken

Step 1: Prepare the breading

Measure the flour, cornmeal, and spices into a large plastic bag. Seal the top and shake it to distribute the seasonings evenly throughout the flour.

Step 2: Coat the chicken

Melt the butter and mix it with the vegetable oil. Dip each piece of chicken into the liquid, then drop it into the bag of dry ingredients and shake until it is fully covered.

Step 3: Bake the chicken

Pour the leftover butter and oil into your baking dish. Place the breaded chicken on top and bake until the internal temperature reaches 165°F (74°C).

What to Serve with Amish Chicken

Serve this chicken with mashed potatoes and steamed green beans. A side of buttered corn also complements the cornmeal breading.

Helpful Tricks for Amish Chicken

Always verify that poultry reaches a safe internal temperature of 165°F (74°C) using a digital meat thermometer.

If the butter is too hot when mixed with the oil, it can cook the outside of the chicken early. Let it cool until it is warm to the touch.

Do not crowd the baking dish. Leave a small amount of space between each piece of chicken so the hot air can circulate.

How to Store and Freeze Amish Chicken

Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Freeze in a freezer-safe container for up to 3 months. Reheat in a 350°F (175°C) oven until warmed through and the internal temperature reaches 165°F (74°C).

Amish Chicken Recipe FAQs

Can I use chicken breasts instead of thighs?

Yes. Boneless, skinless chicken breasts work well. Pound them to an even thickness so they cook at the same rate.

Why did my breading fall off?

Pressing the breading firmly onto the chicken in the bag helps it stick. Letting the chicken rest for a few minutes before baking also gives the coating time to adhere.

Do I need to flip the chicken while it bakes?

There is no need to flip the chicken. Baking it in the butter and oil mixture helps the bottom crisp as it cooks.

Amish Chicken

Boneless chicken thighs are coated in seasoned cornmeal and flour before baking in a butter and oil mixture until crisp.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Ingredients

  

• 1/3 cup vegetable oil 80 ml
• 4 tablespoons unsalted butter 57 g
• 6 to 8 boneless skinless chicken thighs, about 1.5 lbs / 680 g
• 1 cup all-purpose flour 125 g
• 1/3 cup yellow cornmeal 55 g
• 1 teaspoon paprika
• 1 teaspoon dried marjoram
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

 

• Preheat the oven to 375°F (190°C).
• Melt the butter in a small bowl and stir in the vegetable oil. Let the mixture cool slightly.
• Combine the flour, cornmeal, paprika, marjoram, garlic powder, onion powder, salt, and pepper in a large resealable plastic bag.
• Dip each chicken thigh into the butter and oil mixture, allowing any excess liquid to drip off.
• Place the dipped chicken pieces into the bag with the flour mixture. Seal the bag and shake to coat the chicken evenly.
• Pour the remaining butter and oil mixture into the bottom of a 9x13-inch baking dish.
• Arrange the coated chicken thighs in a single layer in the baking dish.
• Bake for 35 minutes, or until the chicken is golden brown and a meat thermometer inserted into the thickest part reads 165°F (74°C).

Notes

Always verify that poultry reaches a safe internal temperature of 165°F (74°C) using a digital meat thermometer.

If the butter is too hot when mixed with the oil, it can cook the outside of the chicken early. Let it cool until it is warm to the touch.

Do not crowd the baking dish. Leave a small amount of space between each piece of chicken so the hot air can circulate.

Keyword amish chicken, baked chicken, chicken thighs, comfort food, weeknight dinner