Amish fried chicken is legendary for its simplicity and its incredible, juicy crunch. In many Amish kitchens and regional restaurants, the secret isn’t a cabinet full of exotic spices; it’s the technique of “broasting” (pressure frying) or using a cast-iron skillet to achieve a deep, golden crust while keeping the meat tender.
To give this a “twist” while staying true to the culture, we’re incorporating a honey-buttermilk brine and a touch of smoked paprika—adding a subtle depth that complements the traditional pressure-cooked flavor.
Authentic Amish-Style Fried Chicken (With a Twist)
- Prep time: 30 minutes (plus 4+ hours brining)
- Cook time: 15–20 minutes per batch
- Yields: 1 whole chicken, broken down
Ingredients
The Honey-Buttermilk Brine
- 1 whole chicken (approx. 3–4 lbs), cut into 8 pieces
- 2 cups full-fat buttermilk
- 2 tbsp honey (The “Twist”: adds a hint of sweetness and helps with browning)
- 1 tbsp coarse sea salt
- 1 tsp black pepper
The Seasoned Flour
- 2 cups all-purpose flour
- 1/2 cup cornstarch (The secret to that “restaurant” crunch)
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (The “Twist”: adds a faint wood-fired aroma)
- Lard or high-quality vegetable oil for frying
Instructions
- Brine for Depth: In a large bowl, whisk together the buttermilk, honey, salt, and pepper. Submerge the chicken pieces, cover, and refrigerate for at least 4 hours (overnight is best).
- The Double Dredge: In a shallow dish, whisk together the flour, cornstarch, and spices. Remove a piece of chicken from the brine, let the excess drip off, and coat it thoroughly in the flour. For an extra-thick Amish crust, dip it back into the brine briefly and dredge in the flour a second time.
- Rest the Coating: Place the coated chicken on a wire rack for 15 minutes before frying. This “sets” the flour so it doesn’t fall off in the pan.
- The Fry: Heat 1 inch of oil (or lard) in a large cast-iron skillet to 175°C. Carefully place the chicken in the pan, skin-side down. Do not overcrowd.
- Golden Perfection: Fry for about 8–10 minutes per side. The internal temperature should reach 75°C. If using a heavy lid (mimicking a pressure fryer), keep it slightly ajar to let steam escape while retaining heat.
- Drain: Let the chicken rest on a clean wire rack for 5 minutes before serving to ensure the juices redistribute.