PICTURE OF FRIED EGG RECIPES

Steps:

• Combine egg and milk in a small mixing bowl. Combine flour, salt, and pepper in another small mixing bowl.
• Dip mushrooms into egg/milk mixture.
• Roll in flour mixture to coat thoroughly.
• Dip in milk mixture again.
• Roll in flour mixture again.
• Fry in a deep fat fryer at 375 degrees until golden brown.
• Remove from oil and drain on paper towels.

Steps:

• To make the brine: Stir Kosher salt into water until dissolved. Place chicken parts in a nonreactive bowl or pot; add enough brine to cover completely. Refrigerate up to 8 hours. Drain the brined chicken and rinse out the bowl it brine was in.
• Return the chicken to the bowl. Add beaten egg to the buttermilk. Pour buttermilk over chicken. Cover and refrigerate for another four hours.
• Meanwhile, prepare the oil for frying by putting oil and butter in a pan (I prefer a deep fryer). Cook over low heat for 30 minutes, skimming as needed until the butter ceases to throw off foam. Just before frying, increase the temperature to medium-high.
• In another bowl mix all dry ingredients.
• Roll chicken in dry ingredients. Begin to fry. Do not overcrowd the pan or the cooking oil will cool.
• Using tongs, slip some of the chicken pieces, skin side down, into the heated fat until chicken is golden brown. Drain on a wire rack or crumpled paper towels and serve.