I came across Bon Appetit’s list of the top 10 places for fried chicken. I immediately started salivating and scoped out Chicago’s spot. But as I read through the list, something jumped out at me: Bar Symon in Avon Lake, Ohio. Avon Lake? I could hardly believe what I was reading. No way! How could Avon Lake have a restaurant that ranked as one of the top 10 fried chicken spots?
So why am I an Avon Lake expert? My grandparents, Glen and Olga, lived there for 40 years. And I visited many, many times during my childhood. My family made the eastbound roadtrip at least three times a year, never missing Christmas or a summer visit.
Every visit involved a table of pecan tassies waiting for us upon arrival, walks to the beach, exploring the woods behind their house, and watching cable (we just had the basic stations back at home). There was no ‘town’ in Avon Lake, only a few shopping centers. We never went to restaurants because who wanted to pass up Grandma’s chicken paprikash?
But as I got older, I started to realize there was not a whole lot to do in that town. One trip in particular comes to mind. We were there for Christmas and I had plans to be home on a certain day. Okay, truth be told, I needed to get home to see a boy… a boy who was leaving the country for an extended period of time. It was the day after Christmas and the minivan broke down before we could leave my grandparents’ driveway. There was a lot of yelling.
I was done with family time. We ended up staying four more days. And that was four days too many for this self-absorbed college kid. We were stuck. I ate my weight in pecan tassies and Chex mix. My brothers and I actually went and saw the same movie twice. My only escape each day was a trip to the local library to check my email1317. I had no cell phone, so I was completely cut off from the world. I was starting to really get mad at the town of Avon Lake.
We made it home to a slew of messages on our answering machine from a certain somebody. It was a missed connection. And I blamed that Ohio town. Turns out the missed connection was just as well in the end. So I guess I have Avon Lake to thank. Thinking about it now, I would love to be back at the little spot by the lake, visiting Michael Symon’s new bar for some fried chicken and going back to Glen and Olga’s for a pecan tassie.
Fried Chicken
Inspired by Michael Symon
serves 2
2 cups buttermilk
1 TBS Old Bay seasoning
splash of Tabasco sauce
2 chicken breasts with skin and ribs
2 cups of flour
1 1/2 tsp. baking powder
s and p
canola oil
pure honey
Sriracha
In a medium sized glass mixing bowl, combine the buttermilk, Old Bay seasoning, and Tabasco sauce; whisk. Add the chicken breasts, cover, and chill for 4 – 12 hours. Meanwhile, sift together the flour, baking powder, salt, and pepper. Remove chicken from the buttermilk brine and let excess juices drip off. Dredge the chicken in the flour; make sure that each breast is lightly dusted. Set aside for 10 minutes. Preheat oven to 350 F and heat a large stainless steel skillet over high heat; add canola oil (one inch high, and only halfway up the pan). Heat oil to 350 F. Add the chicken to the hot oil. Turn when golden. Once golden on both sides, remove from oil and place on a baking sheet. Cook in oven for 20 minutes or until there is no sign of pink (when cut through). (Do the same method for drumsticks and thighs, but only cook for 10 minutes in the oven).
Mix together honey and sriracha to taste. Use as a dipping sauce.