43 Reviews of Amish Oven Fried Chicken

From: Aunt Willie

On Jun 20, 2002

This was pretty good, but I found that there was too much butter/oil for my tastes. Next time, I will halve the butter/oil and see how it goes.

From: Mary in OR

On Feb 23, 2003

This is wonderful. Tender, moist, browns nicely and has great flavor, also, it is quick and easy. I did use only a dash of pepper in place of the 2 tsp., only due to the fact I don't like pepper. This will be a definite repeat.

From: Bobbi5

On Jan 15, 2003

Most wonderful. My husband and I like this better than the stove top version. Have and will make this many more times.

From: MarieAlice

On Oct 20, 2004

This is an excellent recipe. I have been making it for years. Last night I was too lazy to dig through all my cookbooks to find my recipe so I came on here, knowing I had seen it on here and used this. The chicken came out as it always does, tender, moist and delicious! I do cut the butter and oil in half though, without any problems. It still turns out great!

From: Gran43

On Jul 3, 2002

My whole family loves this chicken. They even eat it cold. It is fantastic!

From: Marie

On Dec 1, 2004

This was pretty good, but I took the suggestion of other reviewers and decreased the amount of oil and butter and it still was too much. I would suggest melting the butter and adding the oil in a separate pan to roll the chicken pieces in. Then just add a small amount to the baking dish to bake the chicken. Also, unless you like to eat the skin, I would say it would be much better to skin the chicken before rolling in the butter and flour mixture so that the crust formed while baking is left on and not discarded. Very good tasting and even better the next day. Thanks Miss Annie.

From: Nana Lee

On Mar 11, 2006

I'm going to rate this because I have an almost identical recipe. It is the best "fried" chicken ever! Theonly difference is I do not dip the chicken pieces in the oil/butter. I simply shake them in a bag with the seasoned flour. Again, I don't use flour, I use Bisquick. The following is my recipe, which includes biscuits: Oven "fried" Chicken and Biscuits My Oven "fried" Chicken and Biscuits Lee

From: pixiesmom

On Jan 25, 2006

I was out of shake and bake, had no bread crumbs or cornflakes but my kids wanted crispy chicken. When I pan fry chicken cutlets I do the flour and spices, but I didn't want to fry. So...I tried this! I melted about 3 TBS butter and dipped my boneless skinless breasts in the melted butter and then shook in flour mixture -(flour, garlic, salt, paprika, pepper, sage, oregeno, and a little rosemary) I placed on a lightly oiled cookie sheet (maybe 1 - 2 Tbs oil) and then baked at 450 for 15 minutes (from a different recipe) then saw it was supposed to be 375 - so I turned it down. I flipped it half way through baking (about 20 minutes it) I cooked my thick chicken breasts about 40 minutes total. This was so good - my kids just loved it!! Thanks so much, I will definetly make this again and again! I made 8 breast pieces for my family of 5, (kids 3, 6, 9 ) and barely had leftovers...they loved it that much!

From: Susie in Texas

On Apr 8, 2003

Hey, Miss Annie! Your recipe has just saved me from the drudgery of frying chicken. We love fried chicken, but I hate fixing it cause it's just so messy and seems to take forever. I had given in to the fact that Popeye's and Church's make better fried chicken than I do anyway...LOL! We love your version of oven "fried" chicken. Thanks bunches from one Texan to another!!

From: Marlitt

On Mar 18, 2006

This is a great recipe. The kids all loved it. Thank you, I will be making this again. I did make one change instead of dipping chicken in butter and oil I used a beaten egg. I did use the butter and oil to bake it in though. Thank you again