Myrons Signature Buttermilk Fried Chicken Food

MYRON'S SIGNATURE BUTTERMILK FRIED CHICKEN

Steps:

• In a large bowl, combine all the dry ingredients. Mix together with a fork until thoroughly combined. Set aside.
• In another large bowl, beat the eggs into the buttermilk. Coat the chicken pieces in the egg-and-buttermilk mixture, and then dredge them in the seasoned flour. Repeat, coating the chicken again with the egg-and-buttermilk mixture and then dredging them again in the seasoned flour mixture, to create a double layer of batter. Set the pieces on a clean platter.
• Pour the lard or oil to a depth of 1 inch in a large cast-iron skillet, and heat it over medium heat until the temperature reaches 325˚F on a deep-frying thermometer. Add the chicken pieces, in batches, and cook for about 20 minutes, turning them over halfway through cooking. The wings will be done after 10 minutes. Drain the chicken thoroughly on paper towels, and serve immediately.

BUTTERMILK FRIED CHICKEN WITH GRAVY

Steps:

• Place chicken in a large flat dish.
• Pour buttermilk over chicken and refrigerate 1 hour.
• Combine flour, salt, and pepper in a double-strength paper bag.
• Drain chicken and toss pieces one at a time in the flour mixture.
• Shake off excess and place on waxed paper for 15 minutes.
• Heat 1/8 to 1/4 inch of oil in a skillet.
• Fry chicken until browned on all sides.
• Cover and simmer, turning occasionally, for 40 to 45 minutes, or until juices run clear.
• Uncover and cook 5 minutes longer.
• Remove chicken and keep warm.
• Drain all about 1/4 cup drippings and stir in flour until bubbly.
• Add milk and 1 1/2 cups water.
• Cook and stir until thickened and bubbly.
• Cook 1 minute more.
• Add remaining water if needed.
• Season with salt and pepper.
• Serve with chicken.