Amish Buttermilk Fried Chicken
  • 2 cups buttermilk
  • 2½ pounds chicken fryer or broiler
  • 1 teaspoon onion powder
  • ¼ teaspoon pepper
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • 2 cups flour
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • salt and pepper to taste
  • ¼ teaspoon dried basil
  • 2 cups canola or vegetable oil, for frying
  1. Combine buttermilk, salt and pepper and other ingredients for the buttermilk mixture in a bowl.
  2. Place chicken in a shallow container and pour mixture over top.
  3. Cover and let stand for 4 to 8 hours.
  4. Remove chicken. Discard buttermilk.
  5. Combine all the ingredients for flour mixture in a bowl.
  6. Dredge chicken in flour mixture, coating well.
  7. Cook in hot oil (about 350 degrees F.) in a cast iron skillet until browned on one side (about 10- 12 minutes).
  8. Turn and brown the other side for the same amount of time.
  9. Make sure oil is not too hot that it burns the chicken.
  10. Place on plate with paper towels and wait for it to cool.
Recipe by Amish 365: Amish Recipes - Amish Cooking at