Basil Buttermilk Fried Chicken
Fried chicken doesn't have to come from a bucket. Try this Basil Buttermilk Fried Chicken recipe to make quality, southern-style fried chicken right in your own kitchen. This is one of the best pan-fried chicken breast recipes you'll find!
Ingredients
- 2 cup buttermilk
- 3 tablespoon dried basil, crumbled
- 2 teaspoon hot pepper sauce
- 2 chickens (about 3 1/2-pounds each), cut into serving pieces
- 2 cup unbleached all-purpose flour
- 2 teaspoon salt
- 2 teaspoon freshly ground black pepper
- 2 pound (about) solid vegetable shortening (for frying)
- fresh basil sprigs (for garnish)
Instructions
- In a large, non-reactive bowl, whisk together the buttermilk, 1 tablespoon of the dried basil, and the hot pepper sauce. Add the chicken pieces. Turn to coat, and marinate, covered, at room temperature, stirring once or twice, for 2 hours.
- In a wide seep plate (like a pie plate), combine the flour, the remaining 2 tablespoons of dried basil, the salt, and the pepper.
- One at a time, lift the chicken pieces from the marinade, letting most of the excess drip back into the bowl. Dredge the chicken pieces in the seasoned flour. Transfer the chicken to a rack and let stand for 30 minutes to firm the coating.
- In two large skillets over medium-high heat, melt enough shortening to come 1/2-inch up the sides. Heat the shortening until very hot (almost smoking); then carefully add the chicken pieces skin-side down.
- Cook, uncovered, for 12 minutes. Turn the chicken and cook another 12 to 15 minutes until done. Drain the chicken on paper towels. (To use fewer paper towels, drain on a pile of newspaper covered with one layer of paper towels.)
- Arrange the chicken on a platter; garnish with fresh basil sprigs and serve hot, warm, or cool.