Basil-Buttermilk Fried Chicken
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INGREDIENTS 2 cups buttermilk
5 tablespoons dried basil, crumbled
2 teaspoons hot pepper sauce (such as Tabasco)
2 (3 - 3-1/2 pound chickens), cut into serving pieces
2 cups all-purpose flour
2 teaspoons salt
2 teaspoons pepper
Solid vegetable shortening (for deep frying)
Fresh basil sprigsCombine buttermilk, 2 tablespoons dried basil and hot pepper sauce in a large bowl. Add chicken; turn to coat with buttermilk mixture. Let stand at room temperature 2 hours, turning occasionally. (Can be prepared 1 day ahead. Chill.)
Place rack atop large cookie sheet. Combine flour, salt, pepper and remaining 3 tablespoons dried basil in a large shallow dish. Drain chicken and dredge in flour mixture; shake off excess. Transfer chicken to rack. Chill 30 minutes.
Heat 2 inches of shortening in heavy large skillet or Dutch oven to 360 degrees. Fry chicken in batches (do not crowd) until cooked through and coating is golden brown, turning occasionally, about 20 minutes for white meat and 25 minutes for dark meat. Remove using tongs. Drain chicken on paper towels. Place on platter and garnish with fresh basil. Serve warm or at room temperature.
Makes 8 servings