Bon Ton Style Fried Chicken
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
-
marinade
- 1 quart water
- 2 tablespoons salt
- 2 teaspoons cayenne
- 2 teaspoons garlic powder
- 1 1⁄2 teaspoons white pepper
- 1 tablespoon soy sauce
- 2 teaspoons Worcestershire sauce
- 4 chicken breast halves
- 4 chicken thighs, and
- 4 chicken drumsticks (all with skin and bones, 4 to 4 1/2 lb total)
-
chicken dredge
- 3 cups all-purpose flour
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon cayenne
- 1 teaspoon white pepper
- 6 -12 cups vegetable oil (for frying chicken)
directions
- Whisk together all marinade ingredients in a large bowl.
- Add chicken, making sure it is covered with marinade. Chill, covered, stirring twice, about 24 hours.
- 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.
- 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.).
- Fry chicken, turning a few times, 20 to 25 minutes or until golden brown, then drain on a rack.
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Reviews
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I've been frying chicken for 40 years and have eaten chicken by others in that time, but THIS... this is the best fried chicken in the world! I can't begin to tell you how good it is. It MUST be made exactly as written. I can't stress that enough. Once you have tried it, you'll never make fried chicken any other way.
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Ok! I am from North carolina so I should know something about fried chicken and I DO:) this is the best! I have fried this chicken for many friends and family. Old family recipe for sure! goes way back. Everyone says I make the best. It really is good. Sometimes I ramp it up with spices to make it more cajun. OK ,I eventually come clean<br/>on where I got the recipe. Enjoy
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I too got this recipe out of Gourmet years ago, I still have the magazine (somewhere). This is a recipe you'll want to save. I have increased this recipe to serve as many as 20 people and there every time I serve it everyone just raves about it being the best chicken they have ever had! In fact, I am going to make it again today. If you are going to go to the trouble to make fried chicken, you may as well take a few extra steps to ensure it is delicious.
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This is some of the best chicken I have ever had! I don't use the Accent (too salty for us) and I always use Kosher salt, which means even less salt than the recipe calls for. If you are feeling really decadant, fry the chicken in a mixture of bacon grease and oil. Yummm, this is so good, thanks for posting, Humble Bee.