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Step 3 Process tomatoes briefly in blender. Add paprika to taste.
Gently shake off excess.
Barberton chicken hot sauce recipe. How to Make Barberton Style Hot Sauce Peel and dice your onion medium fine. Onion - use more if you like onions. Clean celery and remove.
In a 12 skillet large saute pan or about a 3 qt. Saucepan ADD onions and saute on low heat until soft and. Step 1 Brown onions and pepper in butter.
Step 2 Add paprika to taste. Step 3 Process tomatoes briefly in blender. Step 4 Add tomatoes rice salt and onion mixture.
Step 5 Cover and cook 45 minutes on stove top until rice is tender adding additional water if necessary. Feb 11 2018 - Barberton Ohio is noted for its chicken restaurants. They all serve hot sauce.
They will not give out the recipe. I found this on the internet a few years ago and it is very close. We make this a lot.
It also freezes well you just have to put more liquid in. Brown onions and pepper in butter in large sauce pan. Add paprika to taste.
Process tomatoes briefly in blender or food processor Combine tomatoes rice salt and pepper to onions. Cover and cook until rice is tender approx 45 min adding additional water if necessary. This should be a bit soupy looking.
Saute peppers onions in butter. Add tomatoes water sugar bouillon salt pepper paprika. Add rice and cook 20-25 minutes.
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. Sep 24 2014 - This Pin was discovered by Sammi Roberts.
Discover and save your own Pins on Pinterest. Fresh Ohio-raised chicken lightly breaded and deep fried. The flavor you experience is how chicken actually tastes.
No heavy seasoning to create a taste. Thank you for visiting our Website - and please visit one our location in person. Bring the family and be prepared to experience the legendary taste of Barberton Chicken.
It starts with a whole fresh never frozen chicken which is cut into many parts including the backs a nod to its Depression-era roots. Curiously neither the chicken nor the breading is seasoned and after being breaded in the traditional flour egg and breadcrumbs technique in that order the chicken is deep-fried in pure lard.