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