2 c. buttermilk
5 tbsp. dried basil
2 tsp. Tabasco
2 (3 lb.) chickens, cut up
2 c. flour
2 tsp. salt
2 tsp. pepper
Solid vegetable shortening or oil

Combine buttermilk, 2 teaspoons basil and hot pepper sauce in large bowl. Add chicken pieces, turn to coat. Allow to marinate in mixture 3-4 hours in refrigerator.

Place rack upon large cookie sheet. Combine flour, salt and pepper and remaining basil. Drain chicken and dredge each piece in flour mix. Place on rack and refrigerate half an hour.

Heat 2 inches of shortening or oil in large skillet to 360 degrees. Fry chicken in batches until cooked through and golden brown (about 20 minutes for white meat, 25 for dark). Drain on paper towels and serve warm or at room temperature.