The Best Fried Chicken in America | Eater
"The archetype of Barberton-style chicken introduced by Serbian immigrants in 1933: young, Amish-raised birds are dry-brined overnight, dipped in egg wash, lightly breaded, and fried to a deep amber in lard; the tradition includes frying backs as ‘chicken ribs’ and serving indispensable sides like fries, coleslaw, and a tomato-and-rice ‘hot sauce.’" - Eater Staff
