Basil Buttermilk Fried Chicken
1/2 cup fresh basil – chopped
4 tablespoons Frank’s Red Hot sauce
3 pounds chicken pieces – I prefer thighs and drumsticks
2 cups flour (or more if needed)
2 teaspoons salt
2 teaspoons freshly ground pepper
Vegetable oil for frying
Combine buttermilk, 2 tablespoons basil and Tabasco in a large bowl. Add chicken. Turn to coat with buttermilk mixture. Cover and refrigerate 2 hours, turning occasionally.
Place rack atop a large cookie sheet. Combine flour, salt, pepper and remaining basil in a large shallow dish. Drain chicken and dredge in flour mixture; shaking off the excess. Transfer chicken to prepared rack. Refrigerate 30 minutes. Heat enough vegetable oil in a heavy large skillet or deep fryer to 360 degrees. Fry chicken in batches until cooked through and coating is golden brown, about 13 – 15 minutes, turning occasionally.