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BARBERTON FRIED CHICKEN RECIPE - Akron Beacon JournalIngredients2 frying chickens cut upFlourSalt, pepper2 eggs, beatenUnseasoned, dry bread crumbsLard (about 4 lbs.)DirectionsCut 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. Also… Don’t forget the “fresh cut idahos”.

BARBERTON FRIED CHICKEN RECIPE - 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.

Also… Don’t forget the “fresh cut idahos”.