Sunday Suppers: Oven-Fried Buttermilk Chicken and One-Pot Spaghetti

By Kevin Williams

Everything is better with buttermilk!

A variation of this recipe is population in Amish kitchens across the country.  Often the recipe is pretty vague because a lot of Amish cooks who use this recipe are older and tend to not use a written recipe, instead they are guided by generations of experience.  Jerry Eicher put down this recipe in his Amish Family Cookbook, so I thought I would share it here.

OVEN-FRIED BUTTERMILK CHICKEN

Ingredients:

• 1 cup flour
• 1 ½ teaspoons poultry seasoning
• 1 teaspoon paprika
• ½ teaspoon seasoned salt
• 1 package of chicken pieces (2 breasts, 2 drumsticks, 2 thighs)
• ¾ cup buttermilk
• ¼ cup butter, melted

Directions:

Combine all dry ingredients into a bowl.

Dip chicken in buttermilk.

Dredge chicken into mixed dry ingredients.

Drizzle melted butter onto rimmed baking sheet.

Place chicken skin-down in pan and bake at 400 for 30 minutes.

Carefully turn chicken and bake an additional 30 minutes.

Yield: 6-8 servings

AMISH SUNDAY ONE-POT SPAGHETTI

1 pound hamburger

1 medium-sized onion

2 green peppers

1 ½ teaspoons salt

1 tablespoon fat

½ pound spaghetti

Make a sauce with the following

½ cup chopped union

2 green peppers

1 quart strained tomatoes

¼ cup sugar

1 teaspoon salt

¼ cup grated cheese

½ cup catsup

1 tablespoon paprika

½ teaspoon mustard

¼ cup chopped celery

Mix the meat, chopped onion and green pepper. Add salt Shape meat into small balls and fry until brown Mix together all the ingredients for the sauce and let simmer 1 ½ hours Add meatballs and simmer 1 hour longer Cook spaghetti in salt water until tender. Drain.  Mix spaghetti into the meatball and sauce mixture and ladle into bowls and serve.