Prep Time: 2 hours hours
Yield: 4 Servings

Ingredients

• 2 lb. 4 pieces boneless, skinless chicken breasts
• 3 cups buttermilk
• 1 tsp. salt

Crust Coating:

• ½ tbsp. salt
• ½ tbsp. pepper
• 1 cup all-purpose flour
• 2 ½ cups panko crumbs
• 3 large eggs beaten
• 1 quart vegetable oil

Instructions

1. In a large bowl mix buttermilk and salt. Submerge chicken pieces in buttermilk, cover and refrigerate for 2 hours.
    
2. Combine flour, salt and pepper and place in a shallow bowl. Add beaten eggs into another shallow bowl and panko in another separate bowl. Remove chicken from buttermilk and dredge into flour mixture and shake off excess. Place chicken in egg and then roll in panko until well coated.
    
3. Heat oil to 350°F in a heavy bottomed Dutch oven or pot. Add chicken pieces and cook about 5 to 6 minutes or until golden brown and cooked through. Remove and drain on paper towels. Serve with French fries and coleslaw.

This recipe was published after Belgrade in Barberton, Ohio won the best fried chicken award from Food Network’s Iron Chef.

Ingredients

• 2 onions, chopped
• 1 fresh hot pepper, sliced
• 2 tablespoons butter
• Paprika to taste
• 2 cans (1 pound each) stewed tomatoes
• 1/2 cup long-grain rice
• Salt and pepper to taste

Instructions

1. Brown onions and pepper in butter in a pot. Add paprika to taste.
    
2. Process tomatoes briefly in a blender.
    
3. Add to pot with rice and salt and pepper to taste.
    
4. Cover and cook until rice is tender, about 45 minutes, adding more water if necessary.
    
5. Remove pepper slices before serving.

Barb Johnson, Akron