I love friend chicken and have been trying to find ways to make fried chicken at home. That being said, I really don't like to deep fry, so I prefer to find a recipe for baking the chicken.
This recipe for Amish Baked Chicken was simple, but the skin still came out quite crispy, though rather oily/fatty. I was so used to eating/making boneless skinless chicken thighs that I had forgotten how fatty chicken thighs are when they have the skin on them. Also, in this recipe, you are essentially using the fat from the skin to "bake/fry" the chicken.
I'm not sure what is Amish about this recipe, but neither did the person who wrote the recipe, so I don't feel bad.
The chicken came out a little bland, though very juicy. I blame myself for this, not the recipe. It calls for garlic powder, which I don't have. I tried to look up conversions online, and in it 16 cloves of garlic is equal to 2 teaspoons of garlic powder. I was not going to mince 16 cloves of garlic. A, that sounds like a LOT of garlic, and although I like garlic, I don't like it that much. B, that would be a lot of garlic to mince. I'd also read online that although you can substitute real garlic for powdered garlic, this should not be done for dry rubs.
I ignored this sage advice and made the recipe anyway, but I put in only 4 cloves of minced garlic. I also didn't put in any onion powder because I didn't have any of that either, and I didn't really want to put in dried onion flakes. I felt that that would've overpowered the dish.
I plan to try this dish again, but with boneless skinless chicken thighs and the garlic and onion powder.
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