Myrons Signature Buttermilk Fried Chicken

• 2 cups all-purpose flour
• 1 tablespoon salt
• 2 tablespoons finely ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon sugar
• 1 teaspoon smoked sweet paprika
• 2 eggs
• 4 cups buttermilk
• 1 small chicken (about 3 pounds), cut into 8 pieces (2 legs, 2 thighs, 2 breasts, 2 wings)
• 1 to 1 1/2 cups pork lard, vegetable oil, or peanut oil

1. In a large bowl, combine all the dry ingredients.
2. Mix together with a fork until thoroughly combined.
3. Set aside.
4. In another large bowl, beat the eggs into the buttermilk.
5. Coat the chicken pieces in the egg-and-buttermilk mixture, and then dredge them in the seasoned flour.
6. 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.
7. Set the pieces on a clean platter.
8. 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.
9. Add the chicken pieces, in batches, and cook for about 20 minutes, turning them over halfway through cooking.
10. The wings will be done after 10 minutes.
11. Drain the chicken thoroughly on paper towels, and serve immediately.

flour, salt, ground black pepper, garlic, onion powder, chili powder, sugar, paprika, eggs, buttermilk, chicken, pork lard

Taken from www.epicurious.com/recipes/food/views/myron-s-signature-buttermilk-fried-chicken-378513 (may not work)