BON TON CANDLES RECIPES
CRAWFISH ETOUFFEE (BON TON) - BIGOVEN.COM
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Total Time 45 minutes
Prep Time 45 minutes
Yield 1
Number Of Ingredients 6
Steps:
- "These next 2 were given to my mother by Mrs. Alzina Pierce, who, with her husband, owned the Bon Ton in the 60s saute onions and garlic in butter until really limp. Add crawfish and seasoning and cover and cook until done (about 15 minutes) sprinkle with chopped parsley Allow to sit a little while before serving over rice. Posted to KitMailbox Digest by [email protected] on Apr 28, 1998"
Nutrition Facts : Calories 875 calories, FatContent 91.0134332432432 g, CarbohydrateContent 16.8461724324324 g, CholesterolContent 240.701216216216 mg, FiberContent 3.37000005245209 g, ProteinContent 3.16910945945946 g, SaturatedFatContent 57.5837584864865 g, ServingSize 1 1 Serving (751g), SodiumContent 22.7149459459459 mg, SugarContent 13.4761723799803 g, TransFatContent 6.41580118918916 g
BON TON-STYLE FRIED CHICKEN RECIPE | EPICURIOUS
Bilko's spice mix is a closely guarded secret, but Donna King shared with us its fundamental ingredients as well as the basic technique—a long marination, at least 24 hours. This results in some of the juiciest chicken we've ever eaten. The chicken must also rest five or ten minutes after being dredged in the seasoned flour to, as King told us, "get doughy." The Bon Ton recipe calls for Ac'cent (monosodium glutamate) in both the marinade and the dredging mixture. We tested it with and without, and the chicken mainly tasted saltier with the Ac'cent, which some people preferred.
Provided by EPICURIOUS.COM
Total Time 25 hr
Cook Time 45 min
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- 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.
- 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.)
- 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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