Chipotle-Infused Buttermilk Fried Chicken

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. Pulse until chiles are broken down completely.

In a large bowl, add chicken and buttermilk mixture. Brine in refrigerator 2–8 hours.

Set up a metal rack with a 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 350ºF.

Mix flour, potato starch, baking powder, corn meal, and spices together in a large bowl. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the flour mixture.

Add 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 chicken from oil and let drain on metal rack for 5 minutes. Let cool for an additional 10 minutes before serving.