BON TON-STYLE FRIED CHICKEN
"There is no printed menu at the Bon Ton Mini Mart in Henderson, Ky., because everyone comes to eat one thing: chicken. The spice mix used for Bon Ton chicken is a closely guarded secret, but cook Donna King shared its fundamental ingredients with us, as well as the length of its marination - at least 24 hours. She also told us that the pieces must rest for 5 or 10 minutes and 'get doughy' after being dredged in spiced flour, and that pure vegetable shortening will ensure grease-free chicken."
4 bone-in, skin-on chicken breasts and 4 drumsticks, washed
FOR THE MARINADE:
2 tablespoons salt
2 teaspoons cayenne pepper
2 teaspoons garlic powder
1 teaspoon Accent (MSG)
1 1/2 teaspoons white pepper
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
1 quart water
FOR THE SPICED FLOUR:
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon Accent
1 teaspoon cayenne pepper
1 teaspoon white pepper
3 cups all-purpose white flour
Vegetable oil (for frying)
TO MARINATE THE CHICKEN:
Stir the salt, cayenne pepper, garlic powder, Accent, white pepper, soy sauce and Worcestershire sauce into the 1 quart water, mashing the garlic powder and pepper so they don't clump. Place the chicken in a bowl just big enough to hold it, and pour the marinade over it. Cover the bowl and refrigerate for 24 hours, moving the chicken parts around once or twice.
TO MAKE THE SPICED FLOUR:
Stir the salt, garlic powder, Accent, cayenne pepper and white pepper into the flour.
TO FRY THE CHICKEN:
Heat about 2 inches of vegetable oil to 365 to 375 degrees F in a large, deep cast-iron skillet.
Pull the chicken from the marinade one piece at a time, and dredge it in the spiced flour. Set it on a baking sheet or aluminum foil for about 5 minutes.
Cook the chicken in the hot oil for 20 to 25 minutes, turning each piece a few times so it cooks evenly and turns golden brown. Don't crowd the pieces in the pan. Cook in batches if necessary.
Note: The cooking time is for the chicken cooked in two batches.
Makes 4 servings
Source: Two for the Road: Our Love Affair with American Food by Jane Stern and Michael Stern
"There is no printed menu at the Bon Ton Mini Mart in Henderson, Ky., because everyone comes to eat one thing: chicken. The spice mix used for Bon Ton chicken is a closely guarded secret, but cook Donna King shared its fundamental ingredients with us, as well as the length of its marination - at least 24 hours. She also told us that the pieces must rest for 5 or 10 minutes and 'get doughy' after being dredged in spiced flour, and that pure vegetable shortening will ensure grease-free chicken."
4 bone-in, skin-on chicken breasts and 4 drumsticks, washed
FOR THE MARINADE:
2 tablespoons salt
2 teaspoons cayenne pepper
2 teaspoons garlic powder
1 teaspoon Accent (MSG)
1 1/2 teaspoons white pepper
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
1 quart water
FOR THE SPICED FLOUR:
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon Accent
1 teaspoon cayenne pepper
1 teaspoon white pepper
3 cups all-purpose white flour
Vegetable oil (for frying)
TO MARINATE THE CHICKEN:
Stir the salt, cayenne pepper, garlic powder, Accent, white pepper, soy sauce and Worcestershire sauce into the 1 quart water, mashing the garlic powder and pepper so they don't clump. Place the chicken in a bowl just big enough to hold it, and pour the marinade over it. Cover the bowl and refrigerate for 24 hours, moving the chicken parts around once or twice.
TO MAKE THE SPICED FLOUR:
Stir the salt, garlic powder, Accent, cayenne pepper and white pepper into the flour.
TO FRY THE CHICKEN:
Heat about 2 inches of vegetable oil to 365 to 375 degrees F in a large, deep cast-iron skillet.
Pull the chicken from the marinade one piece at a time, and dredge it in the spiced flour. Set it on a baking sheet or aluminum foil for about 5 minutes.
Cook the chicken in the hot oil for 20 to 25 minutes, turning each piece a few times so it cooks evenly and turns golden brown. Don't crowd the pieces in the pan. Cook in batches if necessary.
Note: The cooking time is for the chicken cooked in two batches.
Makes 4 servings
Source: Two for the Road: Our Love Affair with American Food by Jane Stern and Michael Stern
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- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
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- E-mail all site-related questions and comments to:help@recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!