This recipe emerged from the Serbian community in and around Barberton, Ohio. Never would have connected Serbia and fried chicken.
Many recipes add a crust coating, but apparently the original did not.

https://www.pbswesternreserve.org/blogs/lets-eat/barberton-chicken/

https://en.wikipedia.org/wiki/Barberton_chicken

looks like pretty much how I do chicken & pork ... seasoned flour, egg wash, bread crumbs, fry in shallow oil

I think the two hallmarks are the buttermilk soak, and frying in lard. I did this one a couple of years ago, just ran across the recipe again and was thinking "Gosh that was good ..." Also, this is traditionally made with a freshly butchered chicken, but I haven't gone that far.