Myron’s Signature Buttermilk Fried Chicken

Name: Myron’s Signature Buttermilk Fried Chicken
Yield: serves 4
Ingredients: 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

December 9, 2011

Fried chicken is a Southern staple, and to be a good Southern cook you better know how to make it. I do. I like to use small fresh chickens for frying because the flavor of the meat is better. And speaking of flavor, I like to fry my chicken in pure pork lard, which gives it a richness and down-home essence that vegetable oil just can’t replicate. You can buy good high-quality lard—and I’m not talking about the soapy-looking white blocks sold in some supermarkets—from any reputable butcher. What makes my fried chicken special is the mixture of spices I use—note that both chili powder and sugar are involved—and the tangy richness that buttermilk lends.

Recipe notes

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