BON TON WHITE DRESSES RECIPES

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BON TON STYLE FRIED CHICKEN RECIPE - FOOD.COM



Bon Ton Style Fried Chicken Recipe - Food.com image

From epicurious.com: Bilko's spice mix is a closely guarded secret, but Donna King, the restaurants cook, 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. The formula for this amazing dish dates back to the 1950s and a restaurant in Henderson known as The Colonel’s Lair. It was a favorite haunt of local high school students and it was run by a man named Bill Koch, whom the kids called Bilko because that’s the way he pronounced it. All who remember The Colonel’s Lair agree that Bilko made the best fried chicken anywhere. In the state where Harland Sanders began a fried-chicken empire based on the secret recipe he used in the kitchen of his service station/café, such judgments are not made lightly. Bilko is gone, but Bon Ton proprietor George Markham and his former cook, Donna King, managed to get the recipe for the amazing chicken; and now it is served every day

Total Time 1 hours 10 minutes

Prep Time 45 minutes

Cook Time 25 minutes

Yield 8 serving(s)

Number Of Ingredients 16

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)
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)

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.
  • 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.

Nutrition Facts : Calories 1846.9, FatContent 177.8, SaturatedFatContent 25.1, CholesterolContent 92.2, SodiumContent 2850, CarbohydrateContent 37.9, FiberContent 1.8, SugarContent 0.4, ProteinContent 28.1

BON TON-STYLE FRIED CHICKEN RECIPE | EPICURIOUS



Bon Ton-Style Fried Chicken Recipe | Epicurious image

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

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, and 4 drumsticks (all with skin and bones; 4 to 4 1/2 pounds total)
About 12 cups vegetable oil
3 cups all-purpose flour
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon cayenne
1 teaspoon white pepper

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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