Sunday, October 23, 2005

Amish Oven Fried Chicken, Fluffy biscuits, Easy Corn Bread

This is the plan for Sunday's meal.

Oven Fried Chicken
Potato Salad.
Cole Slaw.

This is the best oven fried chicken I have found. The good thing about oven fried is you do not need to stand around and watch it constantly like you do when you are pan frying. A lot of house fires start when individuals leave a frying pan unattended even for one minute.

This biscuit recipe is the best I have found bar none. They are fluffy and easy to make since there is no need to use cutters.

I put in the corn bread recipe because sometimes I will make this recipe and it is the best I have found. I like using yellow corn meal and sugar. In the southren part of the Untied States they use white corn flour and no sugar. I really do not like that type of cornbread at all. I like SWEET cornbread.

Amish Oven-Fried Chicken

main dish, poultry

1/2 cup vegetable oil
1/3 cup Butter
1 cup all purpose flour
1 teaspoon Salt
2 teaspoon black pepper
2 teaspoon paprika
1 teaspoon garlic salt
1 teaspoon dried marjoram
8-9 chicken pieces-legs, thighs , breasts

Place the oil and butter in a shallow cooking pan ( a jelly roll pan is
In a large paper sack , combine flour and seasonings. Roll the chicken
pieces , 2 at a time , in the melted oil-butter mixture, then drop them in
the sack and shake to cover.

Place on a dish or wax paper.

Place chicken in the pan, skin side down. Bake for 45 minutes, With a
spatula, turn over and bake 5 to 10 minutes longer, or until the top crust
begins to bubble. Serve hot or cold but the crust texture is better if
chicken is not refrigerated before serving.

Contributor: Marcia Adams, Cooking from Quilt Country, 1989

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Easy Corn Bread


1 cup all purpose flour
1 cup yellow, or white or blue cornmeal
2-4 tablespoon Sugar
1 tablespoon baking powder
1/2 teaspoon Salt
2 eggs
1 cup milk
1/4 cup cooking oil or shortening, melted

In a mixing bowl stir together flour, cornmeal, sugar, baking powder, and
salt. In another bowl beat together eggs, milk*, and oil or melted
shortening, Add to flour mixture and stir just till batter is smooth (do
not over beat)

Pour into a greased 9x9x 2-inch pan*. Bake in a 425 degree F oven. for 20
to 25 minutes or till golden brown.

* I add more milk ( about 1 1/2 cups) than this to make a very moist
cornbread. I add enough milk to make a pancake like batter.
*I our it into a cast iron pan heated in the oven with margarine/shortening and
then pour the batter in the hot pan. This makes it crispy out side.

Makes 8 to 9 servings.

Corn sticks or muffins:
Prepare as above except pour batter into greased pans filling 2/3 full.
Bake in a 425 degree F. oven for 20 to 25 minutes.

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Tall and Fluffy Butermilk Biscuits


2 cups unbleached all purpose flour
1 tablespoon double action baking powder
1 tablespoon Sugar
1 teaspoon Salt
1/2 teaspoon baking soda
4 tablespoon cold butter, unsalted; cut into 1/4-inch cubes
1 1/2 cups cold buttermilk
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To Form And Finish biscuits
1 cup unbleached all purpose flour
2 tablespoon unsalted butter; melted

Most biscuits are best hot from the oven but these are better if you allow
the steam to escape for a few minutes.

Put oven rack to middle position and heat oven to 55 degrees F. Spray 9
inch round pan with no-stick spray, set aside. Generously spray inside of
1/4 cup dry measure with nonstick cooking spray.

In food processor, pluses flour , baking powder, sugar, salt, and baking
soda to combine, about six 1 second pulses. Scatter butter cubes evenly
over dry ingredients; pulse until mixture resembles coarse cornmeal,
eight to 10 1 second pluses. Transfer to a medium bowl. Add buttermilk to
dry ingredients and stir with rubber spatula until just incorporated (dough
will be very wet and slightly lumpy).

To form and Bake:

Using 1/4 cup dry measure and working quickly, scoop level amount of
dough. Drop dough from measuring cut into flour on baking sheet (if dough
sticks to cup, use small spoon to pull it free.) Repeat with remaining
dough, forming 12 evenly sized mounds. Dust tops of each piece of dough
with flour from baking sheet. With floured hands, gently pick up piece of
dough and coat with flour , gently shaping into ball, shake off excess
flour and place in prepared cake pan. Repeat with remaining dough.
barraging 9 rounds around the perimeter of cake pan and 3 in center. Brush
mound with melted butter, taking care not to flatten them. Bake 5 minutes,
then reduce oven temperature to 450 degrees F, continue to bake until
biscuits are deep golden brown, about 15 minutes longer. Cool in pan 2
minutes, then invert biscuits from pan onto clean kitchen towel, turn
biscuits right side up and break apart. Cool 5 minutes longer and serve.

Contributor: Elizabeth Germaine

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