This distinctive Serbian-style fried chicken is unique to the city of Barberton, Ohio, and has given the town the distinction of being known as the “Fried Chicken Capital of America.” Invented by Mike and Smilka Topalsky during the Great Depression and originally served in their restaurant, Belgrade Gardens, Barberton chicken is fried in lard, with unseasoned meat and breading set off by vinegar cole slaw and a rice, tomato, and hot pepper sauce. The entire chicken is used, cut into small portions. Today, Barberton chicken is served at several Serbian-owned restaurants in Ohio, including at Belgrade Gardens, which remains open for business. Their four locations serve over seven and a half tons of chicken per week, and Barberton chicken is expanding into fast-food-style service in northern Ohio under the chain name White House Chicken.
Recipe Servings: 6
Ingredients
Chicken:
- 2 frying chickens, cut into uniform sized pieces
- 1 cup all-purpose flour
- Salt, to taste
- Ground black pepper, to taste
- 2 eggs, beaten
- 2 cups dry breadcrumbs, unseasoned
- 9 cups lard
Hot Sauce:
Directions
- Cut the chicken into evenly-sized pieces, slicing breasts in half lengthwise and separating thighs and legs.
- Combine the flour, salt, and pepper in a medium bowl. Roll the chicken pieces in the mixture until completely coated, shaking off excess.
- Dip the chicken in the beaten eggs and roll it in breadcrumbs, gently shaking off excess.
- Heat lard to 250°F in a deep-fryer and fry the chicken, in batches, for 20 minutes, keeping the cooked pieces warm.
- In a large skillet, melt the shortening, add the onion, and sauté for about 3 minutes, until the onion has become translucent.
- Add the green pepper and celery and sauté for an additional 3 minutes; then add the tomatoes and tomato juice and mix thoroughly.
- Season with sugar, pepper, salt, and crushed red pepper, and cook for an additional 10 minutes, stirring occasionally.
- In a sieve, rinse the rice until the water runs clear. Add the rice to the pan and stir to mix evenly. Simmer the sauce for a final 15 minutes, adding more liquid if necessary. Adjust seasonings to taste.
For Chicken:
For Hot Sauce:
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