I found it! My mom sent this to me a few years back. (1988 to be exact.) This is the BARBERTON FRIED CHICKEN recipe that appeared in the 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.

HOT SAUCE
Ingredients

	2 onions, chopped
	1 fresh hot pepper, sliced
	2 tbsp. butter
	paprika (to taste...?)
	2 one-pound cans stewed tomatoes
	1/2 cup uncooked, long-grain rice-salt & pepper

Directions

	Brown onions and pepper in butter.
	Add paprika to taste.
	Process tomatoes briefly in a blender.
	Add tomatoes, rice, salt and pepper to onion mixture.
	Cover and cook until rice is tender, about 45 minutes, adding additional water if necessary.
	Remove pepper slices before serving.

CHICKEN HOUSE COLESLAW
Ingredients

	1 small head cabbage, about 1 1/4 lbs.
	3/4 cup vinegar
	1/2 cup oil
	1/3 cup plus 1 tbsp. sugar
	salt to taste

Directions

	Shred cabbage. You should have about eight cups.
	Combine vinegar, oil and sugar and whisk until sugar has dissolved.
	Pour dressing over cabbage and season with salt. Toss well.
	Cover and refrigerate for at least two hours, stirring occasionally.

From: Linda (Wallet) Harris
Subject: Hot Sauce Recipe

I began experimenting with the hot sauce recipe and came up with a little easier version with a Southwest flair. Not sure if you can get the ingredients there, but I was able to buy them here at the Wal-Mart Super Center. This is for those who have spent any time in the Southwest and found the Original Hot Sauce Recipe strangely mild.

Southwest Variations:

	32 oz Rotel Tomatoes and Green Chilies (these are extremely hot but they do make a milder version and come in 10 oz cans so you can mix and match to your taste)
	Optional: Substitute I can of Stokes Green Chile Sauce with Pork (or with Chicken if you want to go the fat free route) for one of the cans of the Green Chiles and Tomatoes
	1/2 cup rice
	1/2 cup chopped onions

Combine all in skillet and bring to boil, stirring occasionally, then cover and simmer approx. 45 min., stirring occasionally, until rice is tender.

Cole Slaw

2 c. finely shredded cabbage 1/3 c. sliced green pepper (opt.)

In bowl combine cabbage, green pepper and parsley. Stir together vinegar, sugar, salad oil and salt until sugar is dissolved. Pour over slaw and toss to coat.. Cover and chill.

"Chicken House Hot Rice"

Brown onions and sliced pepper in oleo. Add paprika to taste. Process briefly in a blender. (ah heck put them in a big bowl and squeeze them.)

Add tomato, rice, salt & pepper to skillet. Cover and cook 45 minutes.. Adding water if necessary. Remove pepper slices before serving.

ROASTED CHICKEN

There is nothing as simple to prepare and as delicious as a well-cooked roasted chicken. Years ago, I studied with the great French Chef, Jacques Pepin, where I learned this wonderful way to prepare chicken from his repertoire of valuable techniques. Few people know this great Jacques Pepin method, so here it is! You won't believe the difference this technique makes. Trust me.

Ingredients

	3 1/2 LB. WHOLE CHICKEN
	1 STICK BUTTER, SOFTENED
	1/3 CUP WATER
	SEASONINGS OF CHOICE

Procedure

	Truss the chicken (or ask your Butcher to do it for you) and pat completely dry.
	Rub soft butter all over the dry chicken.
	Season the chicken inside and outside to taste.
	Place on its side in a heavy, ovensafe skillet and bake 15 minutes in a preheated, 400-degree oven.
	Turn chicken onto other side and bake another 15 minutes.
	Place chicken on its back and baste well with drippings.
	Bake another 30 to 35 minutes, basting every 5 minutes. To baste, incline the skillet on one side and scrape up the juices and drippings. Spoon over the chicken. This will add moistness to the meat and crustiness to the skin.
	Five minutes before removing from the oven, pour 1/3 cup water into the pan to melt the solidified juices to make a natural gravy.

When it's done in the oven

 

	Remove chicken from oven and carefully take off string from trussing.
	To carve chicken, cut skin all around leg and pull slightly.
	Pull leg up and separate from the body, cutting sinews at the joint as you pull if necessary.
	Hold chicken with fork and cut through the shoulder joint.
	Cut along and all the way down to the bone of the breast.
	Pull the wing and breast off, keeping the chicken from moving by holding the body with the flat side of a knife.
	Repeat the above for the other side of the chicken.
	The only piece left will be the central portion of the breast, the sternum. Sever at the joint to separate it from the backbone.

You now have the backbone plus five pieces of chicken.

If you ever cook a chicken this way, you will never go back to any other method. It is so moist you won’t believe your eyes or your taste buds.

TIP: You can re-assemble the chicken if desired and place it on a platter in its original shape or serve some of the pieces directly onto dinner plates.

YIELD: Serves 3 or 4.

Alternative to Lard Fried Chicken  from Byron Hummel

To all you die hard chicken freaks I realize the deep lard fried chicken is the greatest and agree we all must eat a pound of dirt before we die....but enough is enough and with all the health scares I have included the following to my method recipe book:

(1) Prepare the chicken as you would for deep frying.

(2) Place pieces in a roasting pan on the pans rack.

(3) Spray chicken parts lightly with a spray margarine butter substitute (I

can't believe it's not butter is what I use)

(4) Place uncovered in preheated 350 degree oven for approximately 1 hour.

"This is as close as you will get to the real McCoy and feel better about it."