Pennsylvania Dutch Fried Chicken
From Lancaster County's Pennsylvania Dutch kitchens comes this butter-fried chicken with creamy milk gravy. This isn't your typical Southern fried chicken - it's pan-fried in butter and lard, then smothered in a rich cream gravy that soaks into fluffy mashed potatoes. Amish comfort food at its finest.
Equipment Needed
Instructions
Prepare the chicken: Pat chicken pieces dry. Whisk together milk and egg in one bowl. Combine flour, salt, pepper, and paprika in another bowl.
Coat the chicken: Dip chicken pieces in milk-egg mixture, then dredge in seasoned flour. Set aside on a wire rack for 10 minutes.
Heat the fats: Melt butter and lard together in a large cast iron skillet over medium heat. The combination should fill the pan about 1/2 inch deep.
Brown the chicken: When fat is hot (about 325°F), add chicken pieces skin-side down. Brown for 8-10 minutes until golden.
Turn and cover: Flip chicken pieces. Reduce heat to medium-low, cover the skillet, and cook for 20-25 minutes.
Crisp uncovered: Remove lid, increase heat to medium, and cook 10 more minutes to crisp the skin. Internal temp should reach 165°F.
Remove and make gravy: Transfer chicken to a warm platter. Pour off all but 3 tablespoons of drippings from the pan.
Make the milk gravy: Whisk 3 tablespoons flour into the drippings. Cook 1 minute, scraping up browned bits. Gradually whisk in milk.
Simmer the gravy: Cook gravy over medium heat, whisking constantly, until thickened (about 5 minutes). Season generously with salt and pepper.
Serve Pennsylvania Dutch style: Arrange chicken on a platter. Pour some gravy over the top and serve the rest alongside. Pair with mashed potatoes, corn, chow-chow, and fresh bread.
💡 Pro Tips & Variations
- Use real butter and lard: The butter-lard combination is essential for authentic PA Dutch flavor. Don't substitute with all vegetable oil.
- Cover while cooking: Unlike Southern fried chicken, PA Dutch chicken is covered partway through cooking for moist, tender meat.
- Simple seasoning: PA Dutch cooking lets quality ingredients shine. Don't over-season the flour.
- Gravy is mandatory: The milk gravy made from pan drippings is not optional - it's integral to the dish.
- Serve with seven sweets and seven sours: Traditional PA Dutch meals include pickled vegetables and preserves alongside.
- Leftovers: Cold PA Dutch fried chicken is a Lancaster County tradition for packed lunches and picnics.