Heat heavy cast iron skillet on high heat. Add chili peppers (remove seeds and veins if you prefer less heat) to the skillet for 2 minutes to release aroma of the smoked chiles.
Remove chiles from heat and add to blender with buttermilk and dried basil and pulse until chiles are broken down completely.
In a large bowl add the chicken and buttermilk mixture. Brine in refrigerator 2-8 hours.
Fry the Chicken
Set up metal rack with foil lined baking sheet beneath. Remove chicken from refrigerator, place on rack and let reach room temperature.
Heat oil in a deep skillet or fryer over medium high heat to 350 degrees.
Mix the flour and spices together in a large bowl. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the flour mixture.
Add the chicken to the oil a few pieces at a time without overcrowding. Cover pan and fry anywhere from 5-7 minutes. Turn, cover and cook additional 3-5 minutes more.
Remove the chicken from the oil and let it drain on metal rack for 5 minutes. Let cool for an additional 10 minutes before serving.
Notes
Be sure there is adequate salt in the brine
adding a neutral-tasting liquor like vodka to the marinade helps deliver more crispiness when the chicken is fried
Don't marinate the chicken too long as it can become very mushy.
Add flavor at every step starting with the brine. Season the flour with your spice mix (grandma used: paprika, garlic, salt, pepper, and dry mustard) and post frying season again with the spice mix
Moisture is the enemy of crispy chicken. The dryer your chicken is before frying the crispier the chicken will be. Pat dry the chicken before you start. Air-dry the chicken uncovered in the fridge for at least an hour before frying
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