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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 cups buttermilk 5 tbsp. crumbled dried basil, divided 2 tsp. Tabasco sauce 6 pounds chicken pieces 2 cups all purpose flour 2 tsp. salt 2 tsp. pepper solid vegetable shortening for frying
Directions
Stir together buttermilk, 2 tbsp. basil and Tabasco in a large bowl. Add chicken, turning to coat. Cover and let chicken stand 2 hours, turning occasionally.
Line a sheet pan with wax paper. Stir together flour, salt, pepper and remaining 3 tbsp. basil in a large, shallow baking dish. Remove chicken from the marinade and dredge in the flour mixture to coat. Transfer the coated chicken pieces to the prepared pan. Cover and refrigerate 30 minutes.
Heat 2 inches shortening in a large skillet and heat to 360 degrees. Add chicken in batches and cook about 20 minutes, turning occasionally, until golden brown and cooked through. Drain chicken on paper towels. Serve hot or at room temperature.
Serves 8.
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