One-Pan Amish Oven-Fried Chicken and Potatoes

This one-pan Amish oven-fried chicken and potatoes recipe delivers all the crunch of fried chicken without the fuss of deep frying. Bone-in, skin-on chicken thighs and drumsticks are dusted with a simple seasoned flour, drizzled with melted butter, and baked alongside halved baby potatoes until everything is golden and crisp. It’s a hearty, comforting dinner that comes together on a single sheet pan, making cleanup a breeze.

This recipe is inspired by the classic Amish tradition of oven-frying chicken, a technique that gives you a crunchy, golden crust without the mess of a deep fryer. The key is a light dusting of seasoned flour over the chicken and potatoes, followed by a generous drizzle of melted butter.

As the chicken bakes, the butter helps the flour turn into a crispy, savory coating, while the potatoes cook in the same pan, absorbing all the delicious juices. The result is a complete meal in one pan—juicy, flavorful chicken and perfectly roasted potatoes—with minimal effort and maximum comfort. Serve it straight from the pan for a family-style dinner that feels special any night of the week.

Ingredients

Why this recipe works

The oven-frying method works because the seasoned flour creates a dry surface on the chicken skin, which helps it crisp up in the hot oven. The melted butter adds fat and moisture, encouraging browning and helping the flour adhere to the chicken and potatoes.

As the chicken renders its own fat during baking, the combination of butter and chicken fat creates a rich, savory crust that’s remarkably similar to traditional fried chicken, but with far less oil and mess.

Baking everything on a single sheet pan allows the chicken and potatoes to cook together, with the potatoes soaking up the flavorful drippings from the chicken.

The high heat of 400°F (200°C) ensures that the chicken skin becomes deeply golden and crisp, while the potatoes develop a caramelized exterior and a soft, fluffy interior. The parchment paper keeps the pan easy to clean and prevents sticking, so the crispy bits can be easily lifted off and served.

Notes and substitutions

Choose bone-in, skin-on chicken thighs and drumsticks for the best flavor and texture. The skin is essential for the crispy coating, and the bones help keep the meat moist during baking.

If you prefer white meat, bone-in, skin-on breasts can be used, but they will cook faster and may dry out if overcooked. Baby potatoes work well because they cook quickly and have thin skins that become crispy, but any small potato variety will do.

The seasoned flour is simple—just flour, paprika, salt, and pepper—but you can adjust the spices to your liking. Smoked paprika adds a deeper flavor, while a pinch of cayenne brings heat. The melted butter is essential for the crispy coating, so don’t skip it. If you’re short on time, you can use store-bought seasoned flour, but making your own is quick and allows you to control the seasoning.

• baby potatoes: Yukon Gold or red potatoes cut into 1 1/2-inch chunks work just as well; no need to peel.
• paprika: Smoked paprika adds a deeper, smoky flavor; use sweet paprika for a milder taste.
• unsalted butter: Salted butter can be used; reduce the kosher salt to 1 teaspoon.
• chicken thighs and drumsticks: Bone-in, skin-on chicken breasts can be used, but reduce the cooking time to about 40 minutes and check for doneness at 165°F.

Equipment

• Large rimmed sheet pan
• Parchment paper
• Small bowl
• Small ramekin or dish
• Small pitcher or measuring cup
• Metal spatula