Amish Chicken

[sandy]

This is a must around here. Tastes like fried chicken but it's baked- Yes it does ! I know you've heard that, but it does !
I love fried chicken, last meal sort of thing-

Amish Chicken

6 - chicken thighs washed in cold water and pat dry
Marinate in a plastic freezer bag with 1/2 cup Frank's Hot Sauce for 2 hours in the ref- You really don't have to do the Franks thing but we do. Don't use red jalapeno red sauce or anything or you'll kill yourself.
Preheat oven 375 F
On a baking sheet add 1/4 cup veg oil. Spread around-
Make seasoned flour ( I don't know about 3 cups) with S&P, garlic powder, and a hit of cayenne - You have enough garlic POWDER when you can just smell the garlic, DO NOT used garlic salt !

Ready- drain the chicken. Roll each piece in the oil, from the baking sheet, all over, then coat with the flour mixture & set on a wire rack, THEN do it again in the flour only this time. This is called double dipping. Yes it is messy-

Ready II- don't do anything, let the chicken pieces sit on the rack for 15 minutes at room temp.


Ready III- Spread the oil out over the pan- Should be a nice coating of oil still in the pan, if not throw in a glup and spread out.

Place the chicken SKIN SIDE DOWN, don't crowd, and bake 1 hour.
At 30 minutes flip chicken over, shake pan to make sure nothing is sticking. At about 15 minutes turn back over. I like to mess with it a bit at the end making sure everything is browning nice, flip, check, flip, check....

Let cool, it's hot- AND it's CRISP..........

[hydey]

We like fried chicken so I'm going to try this. I think I will sub the marinate with buttermilk instead hot sauce. Us Indiana folks can't handle the spicey stuff.

[Debbie]

Sounds great but don't think we have the Frank's hot sauce around here, but the buttermilk sounds good too. More Southern. Maybe add some Cavender's Greek seasoning. It's great on everything. I probably use it more than any spice I have. Will have to try this. I hate cleaning a stove after frying chicken so this would solve that problem. Thanks.

[sandy]

Mar 18, 2009 19:09:30 GMT -6 Debbie said:

Sounds great but don't think we have the Frank's hot sauce around here, but the buttermilk sounds good too. More Southern. Maybe add some Cavender's Greek seasoning. It's great on everything. I probably use it more than any spice I have. Will have to try this. I hate cleaning a stove after frying chicken so this would solve that problem. Thanks.

The original recipe didn't marinate the chicken, just wash in COLD water, pat dry and continue- You know me, (Deb & Mrs. Hyde), I do everything with some sort of pepper something-
First time, maybe skip the marinade.

[Debbie]

Greg would probably like it with the spicey marinade. Any suggestions for a substitute for the Frank's Hot Sauce?

[Debbie]

Ok, after looking at the FRANK'S® RedHot® Original Cayenne Pepper Sauce website www.franksredhot.com/, I think I recognize the bottle, so it might be available here after all. If you look at the specials section, you can print out a coupon to save 50¢ off.

[sandy]

Mar 23, 2009 11:01:20 GMT -6 Debbie said:

Ok, after looking at the FRANK'S® RedHot® Original Cayenne Pepper Sauce website www.franksredhot.com/, I think I recognize the bottle, so it might be available here after all. If you look at the specials section, you can print out a coupon to save 50¢ off.

Thing about Frank's sauce ( Original ) it's not hot. However some of the Louisiana hot sauces are HOT. It used to be called Derkee's Hot Sauce then they changed the name.
If you can't find Frank's you're on your own, be careful.

[josephrettig]

I like to add here another chicken recipe.

Blissful Rosemary Chicken

Ingredients

4 sprigs fresh rosemary
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
4 slices smoked fontina cheese
4 slices prosciutto
1/2 cup white wine
1/2 cup chicken broth
1/4 cup olive oil
1 tablespoon freshly ground black pepper
4 cloves garlic, halved
salt to taste

Directions

Use a knife or grater to sharpen the thick ends of the rosemary sprigs. Soak sprigs in water for at least 10 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Layer each chicken breast with 1 slice fontina and 1 slice prosciutto. Roll tightly, and skewer each with a rosemary sprig to secure.
In a bowl, whisk together the wine, broth, oil and pepper. Pour into a medium baking dish. Place rolled chicken breasts in the dish. Place 2 garlic halves under each breast.
Bake 25 minutes in the preheated oven, until chicken juices run clear. Remove from baking dish, reserving sauce, and allow to stand 5 minutes.
Transfer remaining sauce to a saucepan, and bring to a boil. Drizzle over chicken to serve. Season chicken with salt to taste.

[Debbie]

This sounds delicious. I like rosemary chicken so I'll have to give this a try. Thanks for sharing and welcome to Foodies!