Bon Ton-Style Fried Chicken
Classic Southern-style fried chicken marinated in a spicy seasoned brine and dredged in seasoned flour for a perfectly crispy crust. This recipe recreates the famous Bon Ton chicken with a 24-hour marinade that ensures juicy, flavorful results.
Ingredients
- •1 quart water
- •2 tablespoons salt
- •2 teaspoons cayenne
- •2 teaspoons garlic powder
- •1½ teaspoons white pepper
- •1 tablespoon soy sauce
- •2 teaspoons Worcestershire sauce
- •4½ pounds chicken pieces
- •12 cups vegetable oil
- •3 cups all-purpose flour
- •1 tablespoon salt
- •1 teaspoon garlic powder
- •1 teaspoon cayenne
- •1 teaspoon white pepper
Cooking Instructions
- 1.
Whisk together all marinade ingredients in a large bowl.
5 min
- 2.
Add chicken, making sure it is covered with marinade. Chill, covered, stirring twice, about 24 hours.
1440 min
- 3.
Heat 2 inches oil in a wide 8- to 9 1/2-quart pot over moderately high heat until a deep-fat thermometer registers 365 to 375°F. (Our pot was 12 inches wide and 5 inches deep; if you don't have that wide a pot, you can fry the chicken in two batches.)
15 min
- 4.
Meanwhile, whisk together all dredging ingredients in a large bowl. Drain chicken, discarding marinade. Dredge each piece of chicken in seasoned flour and put on a large baking sheet. Let stand about 10 minutes.
15 min
- 5.
Fry chicken, turning a few times, 20 to 25 minutes, or until golden brown, then drain on a rack.
25 min
