http://www.hungrybrowser.com/phaedrus/m062602.htm
----- Original Message -----
From: SS
To: phaedrus
Sent: Wednesday, June 12, 2002
Subject: Barberton Chicken recipes
Hoping to find a recipe or two...for chicken recipes and the cole slaw
and hot sauce that the restaurants in Barberton,Ohio are known for....
Barberton,Ohio is known as the chicken capitol.....because of the fried
chicken dinners with sides of a hot rice that is similar to spanish rice
and a sweet and sour cole slaw....if anyone can help with a recipe or few
...would love it.....since we live 500 miles away from Ohio
now.....thanks....S.S...Tennessee
Hello SS,
Here you are. Straight from Barberton.
Phaed
Barberton Chicken Recipe
2 frying chickens cut up
Flour
Salt, pepper
2 eggs, beaten
Unseasoned, dry bread crumbs
Lard (about 4 lbs.)
Directions
Cut Chicken breasts in half lengthwise:separate thighs from legs.
The chicken pieces should be all about the same size, for even cooking.
Combine flour, salt and pepper. Roll chicken pieces in flour and shake
off excess. Dip in beaten eggs. Roll in bread crumbs, pressing crumbs
into chicken; gently shake off excess.
Melt lard in a chicken fryer or heavy, deep kettle. Heat to 250 degrees.
Fry chicken pieces a few at a time for 20 minutes. Keep fried chicken
warm while frying remaining batches.
----------------------------------------------------------
Barberton Hot Sauce Recipe
2 onions, chopped
1 fresh hot pepper, sliced
2 tbsp. butter
paprika (to taste...?)
2 one-pound cans stewed tomatoes
1/2 cup uncooked, long-grain rice
salt & pepper
Directions
Brown onions and pepper in butter. Add paprika to taste. Process
tomatoes briefly in a blender. Add tomatoes, rice, salt and pepper
to onion mixture. Cover and cook until rice is tender, about 45
minutes, adding additional water if necessary. Remove pepper slices
before serving.
--------------------------------------------------------
Barberton Cole Slaw Recipe
1 small head cabbage, about 1 1/4 lbs.
3/4 cup vinegar
1/2 cup oil
1/3 cup plus 1 tbsp. sugar
salt to taste
Directions
Shred cabbage. You should have about eight cups. Combine vinegar, oil
and sugar and whisk until sugar has dissolved. Pour dressing over cabbage
and season with salt. Toss well. Cover and refrigerate for at least two
hours, stirring occasionally.
-----------------------------------
This is the Barberton Fried Chicken recipe that appeared in the
Akron Beacon Journal.
Ingredients:
2 frying chickens cut up
Flour
Salt, pepper
2 eggs, beaten
Unseasoned, dry bread crumbs
Lard (about 4 lbs.)
Directions
Cut Chicken breasts in half lengthwise: separate thighs from legs.
The chicken pieces should be all about the same size, for even cooking.
Combine flour, salt and pepper. Roll chicken pieces in flour and shake
off excess. Dip in beaten eggs. Roll in bread crumbs, pressing crumbs
into chicken; gently shake off excess.
Melt lard in a chicken fryer or heavy, deep kettle. Heat to 250 degrees.
Fry chicken pieces a few at a time for 20 minutes. Keep fried chicken
warm while frying remaining batches.
--------------------------
Hot Sauce
Ingredients
2 onions, chopped
1 fresh hot pepper, sliced
2 tbsp. butter
paprika (to taste...?)
2 one-pound cans stewed tomatoes
1/2 cup uncooked, long-grain rice-salt & pepper
Directions
Brown onions and pepper in butter.
Add paprika to taste.
Process tomatoes briefly in a blender.
Add tomatoes, rice, salt and pepper to onion mixture.
Cover and cook until rice is tender, about 45 minutes, adding
additional water if necessary.
Remove pepper slices before serving.
------------------------
Chicken House Coleslaw
Ingredients
1 small head cabbage, about 1 1/4 lbs.
3/4 cup vinegar
1/2 cup oil
1/3 cup plus 1 tbsp. sugar
salt to taste
Directions
Shred cabbage. You should have about eight cups.
Combine vinegar, oil and sugar and whisk until sugar has dissolved.
Pour dressing over cabbage and season with salt. Toss well.
Cover and refrigerate for at least two hours, stirring occasionally.
-----------------------------------------------------
Cole Slaw
2 c. finely shredded cabbage 1/3 c. sliced green pepper (opt.)
1/4 c. chopped parsley (opt.)
3 T. vinegar
2 T. salad oil
1 t. salt
2 T. sugar
In bowl combine cabbage, green pepper and parsley. Stir together vinegar,
sugar, salad oil and salt until sugar is dissolved. Pour over slaw and
toss to coat.. Cover and chill.
---------------------------------
"Chicken House Hot Rice"
2 onions, chopped
1 hot fresh pepper, sliced
2 T. butter (oleo)
Paprika to taste
2-1# cans whole tomatoes
1/2 c. long grained uncooked rice
Brown onions and sliced pepper in oleo. Add paprika to taste. Process
briefly in a blender. (ah heck put them in a big bowl and squeeze them.)
Add tomato, rice, salt & pepper to skillet. Cover and cook 45 minutes..
Adding water if necessary. Remove pepper slices before serving..
John T. Edge, in his book Fried Chicken - an american story reveals that he journeyed to Baberton for the book, finding that Baberton fried chicken has Serbian-American roots. He gives this recipe for the Baberton bird:
Serbian-American Fried Chicken
1 chicken, cut into 8 pieces if less than 3 pounds, 10 pieces if more than 3 pounds
1 cup all-purpose flour
5 teaspoons salt
5 teaspoons pepper
1 cup unseasoned, untoasted bread crumbs
2 eggs, beaten
Lard or shortening into which you mix about 3 tablespoons bacon grease
Combine flour, 2 teaspoons salt, and 2 teaspoons pepper in a large bowl. Combine bread crumbs and 2 teaspoons salt, and 2 teaspoons pepper
in another large bowl. Roll chicken pieces in flour mixture and shake off excess. Dip pieces, one by one, in beaten eggs. Roll in bread crumbs,
taking care to press bread crumbs into chicken. Gently shake off excess.
Melt lard or shortening to a depth of at least 3 inches in aheavy, deep kettle. Heat to 300°. Fry chicken pieces for 15 minutes, or until an
internal thermometer registers 170° for dark meat, 160° for white meat. Drain on a wire rack, and sprinkle lightly with remaining salt & pepper.
Serves 4.
----- Original Message -----
From: SS
To: phaedrus
Sent: Wednesday, June 12, 2002
Subject: Barberton Chicken recipes
Hoping to find a recipe or two...for chicken recipes and the cole slaw
and hot sauce that the restaurants in Barberton,Ohio are known for....
Barberton,Ohio is known as the chicken capitol.....because of the fried
chicken dinners with sides of a hot rice that is similar to spanish rice
and a sweet and sour cole slaw....if anyone can help with a recipe or few
...would love it.....since we live 500 miles away from Ohio
now.....thanks....S.S...Tennessee
Hello SS,
Here you are. Straight from Barberton.
Phaed
Barberton Chicken Recipe
2 frying chickens cut up
Flour
Salt, pepper
2 eggs, beaten
Unseasoned, dry bread crumbs
Lard (about 4 lbs.)
Directions
Cut Chicken breasts in half lengthwise:separate thighs from legs.
The chicken pieces should be all about the same size, for even cooking.
Combine flour, salt and pepper. Roll chicken pieces in flour and shake
off excess. Dip in beaten eggs. Roll in bread crumbs, pressing crumbs
into chicken; gently shake off excess.
Melt lard in a chicken fryer or heavy, deep kettle. Heat to 250 degrees.
Fry chicken pieces a few at a time for 20 minutes. Keep fried chicken
warm while frying remaining batches.
----------------------------------------------------------
Barberton Hot Sauce Recipe
2 onions, chopped
1 fresh hot pepper, sliced
2 tbsp. butter
paprika (to taste...?)
2 one-pound cans stewed tomatoes
1/2 cup uncooked, long-grain rice
salt & pepper
Directions
Brown onions and pepper in butter. Add paprika to taste. Process
tomatoes briefly in a blender. Add tomatoes, rice, salt and pepper
to onion mixture. Cover and cook until rice is tender, about 45
minutes, adding additional water if necessary. Remove pepper slices
before serving.
--------------------------------------------------------
Barberton Cole Slaw Recipe
1 small head cabbage, about 1 1/4 lbs.
3/4 cup vinegar
1/2 cup oil
1/3 cup plus 1 tbsp. sugar
salt to taste
Directions
Shred cabbage. You should have about eight cups. Combine vinegar, oil
and sugar and whisk until sugar has dissolved. Pour dressing over cabbage
and season with salt. Toss well. Cover and refrigerate for at least two
hours, stirring occasionally.
-----------------------------------
This is the Barberton Fried Chicken recipe that appeared in the
Akron Beacon Journal.
Ingredients:
2 frying chickens cut up
Flour
Salt, pepper
2 eggs, beaten
Unseasoned, dry bread crumbs
Lard (about 4 lbs.)
Directions
Cut Chicken breasts in half lengthwise: separate thighs from legs.
The chicken pieces should be all about the same size, for even cooking.
Combine flour, salt and pepper. Roll chicken pieces in flour and shake
off excess. Dip in beaten eggs. Roll in bread crumbs, pressing crumbs
into chicken; gently shake off excess.
Melt lard in a chicken fryer or heavy, deep kettle. Heat to 250 degrees.
Fry chicken pieces a few at a time for 20 minutes. Keep fried chicken
warm while frying remaining batches.
--------------------------
Hot Sauce
Ingredients
2 onions, chopped
1 fresh hot pepper, sliced
2 tbsp. butter
paprika (to taste...?)
2 one-pound cans stewed tomatoes
1/2 cup uncooked, long-grain rice-salt & pepper
Directions
Brown onions and pepper in butter.
Add paprika to taste.
Process tomatoes briefly in a blender.
Add tomatoes, rice, salt and pepper to onion mixture.
Cover and cook until rice is tender, about 45 minutes, adding
additional water if necessary.
Remove pepper slices before serving.
------------------------
Chicken House Coleslaw
Ingredients
1 small head cabbage, about 1 1/4 lbs.
3/4 cup vinegar
1/2 cup oil
1/3 cup plus 1 tbsp. sugar
salt to taste
Directions
Shred cabbage. You should have about eight cups.
Combine vinegar, oil and sugar and whisk until sugar has dissolved.
Pour dressing over cabbage and season with salt. Toss well.
Cover and refrigerate for at least two hours, stirring occasionally.
-----------------------------------------------------
Cole Slaw
2 c. finely shredded cabbage 1/3 c. sliced green pepper (opt.)
1/4 c. chopped parsley (opt.)
3 T. vinegar
2 T. salad oil
1 t. salt
2 T. sugar
In bowl combine cabbage, green pepper and parsley. Stir together vinegar,
sugar, salad oil and salt until sugar is dissolved. Pour over slaw and
toss to coat.. Cover and chill.
---------------------------------
"Chicken House Hot Rice"
2 onions, chopped
1 hot fresh pepper, sliced
2 T. butter (oleo)
Paprika to taste
2-1# cans whole tomatoes
1/2 c. long grained uncooked rice
Brown onions and sliced pepper in oleo. Add paprika to taste. Process
briefly in a blender. (ah heck put them in a big bowl and squeeze them.)
Add tomato, rice, salt & pepper to skillet. Cover and cook 45 minutes..
Adding water if necessary. Remove pepper slices before serving..
John T. Edge, in his book Fried Chicken - an american story reveals that he journeyed to Baberton for the book, finding that Baberton fried chicken has Serbian-American roots. He gives this recipe for the Baberton bird:
Serbian-American Fried Chicken
1 chicken, cut into 8 pieces if less than 3 pounds, 10 pieces if more than 3 pounds
1 cup all-purpose flour
5 teaspoons salt
5 teaspoons pepper
1 cup unseasoned, untoasted bread crumbs
2 eggs, beaten
Lard or shortening into which you mix about 3 tablespoons bacon grease
Combine flour, 2 teaspoons salt, and 2 teaspoons pepper in a large bowl. Combine bread crumbs and 2 teaspoons salt, and 2 teaspoons pepper
in another large bowl. Roll chicken pieces in flour mixture and shake off excess. Dip pieces, one by one, in beaten eggs. Roll in bread crumbs,
taking care to press bread crumbs into chicken. Gently shake off excess.
Melt lard or shortening to a depth of at least 3 inches in aheavy, deep kettle. Heat to 300°. Fry chicken pieces for 15 minutes, or until an
internal thermometer registers 170° for dark meat, 160° for white meat. Drain on a wire rack, and sprinkle lightly with remaining salt & pepper.
Serves 4.