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Barberton Fried Chicken

From

June/July 2011

Barberton Fried Chicken

We bring this Barberton, Ohio, restaurant star home by brining the chicken and breading it with flour, egg, and finely ground Japanese-style panko bread crumbs. Not only does store-bought panko save the time of preparing fresh bread crumbs, but it yields a crackingly crisp crust. While we didn’t use lard alone to fry the chicken as they do in Barberton, we found that a small amount of it nicely seasoned the meat. And don’t forget a dip in the stewed pepper and tomato “hot sauce.”

Serves 4 to 6

If using breasts, halve crosswise for even cooking. Wings require about 10 minutes of frying. If you can't find lard, use 2 cups extra peanut oil or vegetable oil.

Ingredients

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