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BON-TON FRIED CHICKEN
  • Marinade:
  • 1 qt 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 thighs
  • 4 drumsticks (all with skin and bones; 4 to 4 1/2 lb total)
  • For frying:
  • About 12 cups vegetable oil
  • For dredging:
  • 3 cups all-purpose flour
  • 1 tablespoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne
  • 1 teaspoon white pepper
    1. Marinate chicken: Whisk together all marinade ingredients in a large bowl.
    2. Add chicken, making sure it is covered with marinade. Chill, covered, stirring twice, about 24 hours.
    3. Dredge and fry chicken: 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.)
    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.

      Fry chicken, turning a few times, 20 to 25 minutes, or until golden brown, then drain on a rack.

    		 
     

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