- 1 whole chicken, broken down into 8 pieces
- 2 cups (240g) all-purpose flour
- 2 cups (120g) plain breadcrumbs
- 3 large eggs, beaten
- 1 Tbsp (15g) water
- 1 Tbsp (17g) kosher salt
- 1 Tbsp (7g) ground black pepper
- 2 lbs (900g) lard for frying
Barberton Chicken | Serbian-American Fried Chicken
Become a fried chicken legend with Joshua Weissman's recipes.
Prep:
25 minutes
Cook:
20 minutes
Serves:
4
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Ingredients
Directions
- Preheat lard in a heavy bottomed pot to 350°F (175°C).
- Begin by breaking the chicken down into eight pieces: 2 wings, 2 thighs, 2 drums, and 2 breasts.
- Prepare your 3-step breading station by placing flour, egg wash, and breadcrumbs seasoned with kosher salt and pepper into separate bowls.
- Dredge the chicken in the flour, then the egg wash, and then the breadcrumbs. Repeat for each piece of chicken. Make sure it is fully coated at each stage.
- Working in batches, fry chicken for 6-8 minutes or until chicken reaches an internal temperature of 165°F (74°C).
- Using a wire strainer, remove chicken from the lard and transfer to a wire rack-lined baking tray. Season with kosher salt.
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