Bon Ton Style Fried Chicken Recipe Epicuriouscom Recipes

FRIED CHICKEN

Steps:

• Sprinkle the fryer with salt and pepper. Pour the milk and water over the fryer and marinate for about 10 minutes. Dip in a bowl of all-purpose flour. Shake off the excess flour. Heat oil to 300° and deep-fry (or heat oil to medium and panfry) the chicken. Make sure the chicken is covered with oil at all times. Fry until golden brown.

BON TON-STYLE FRIED CHICKEN

Steps:

• Marinate chicken:
• 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.
• 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.)
• 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.

"FRIED" CHICKEN

Steps:

• Preheat oven to 400°F. In a shallow bowl, combine breadcrumbs, paprika, garlic salt, and red pepper. Pour buttermilk into a separate shallow bowl. Dip chicken in buttermilk, then dredge in breadcrumb mixture. Place chicken, meaty side up, in a large baking pan. Generously coat chicken pieces with cooking spray. Bake for 40 minutes or until done. Check internal cooking temperature of chicken with a meat thermometer until breasts reach 170°F and thighs reach 180°F.

BON TON STYLE FRIED 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.

AUSTRIAN-STYLE FRIED CHICKEN

Steps:

• Quarter each chicken, discarding the first 2 joints of the wings. Remove the breastbones and ribs and remove the skin and any fat. Have ready in 3 wide shallow bowls the flour, the eggs, and the bread crumbs. Dredge the chicken in the flour, shaking off the excess, dip it in the egg, letting the excess drip off, and coat it well with the bread crumbs, shaking off the excess. Arrange the chicken on a baking sheet lined with wax paper and chill it, uncovered, for 30 minutes. The chicken may be prepared up to this point 1 day in advance and kept uncovered and chilled.
• In a large deep skillet heat 1 inch of the oil to 360°F. and in it fry the chicken in batches without crowding, turning it, for 5 minutes, or until it is golden brown, transferring it as it is fried to paper towels to drain. Arrange the chicken on a rack in a shallow pan and bake it in the middle of a preheated 350°F. oven for 15 minutes for the breast pieces and 20 minutes for the leg pieces. Arrange the chicken on heated platters, garnish it with the thyme, and serve it with the chutney.

BUTTERMILK FRIED CHICKEN

Steps:

• Brine:
• Toast mustard, cumin, and fennel seeds in a large pot over medium-low heat, tossing often, until fragrant and mustard seeds are starting to pop, about 1 minute. Add salt, brown sugar, peppercorns, bay leaves, and 2 cups water. Bring to a simmer, stirring to dissolve sugar and salt. Remove pan from heat and add 8 cups ice water, then chicken pieces. Cover pot with plastic wrap and chill chicken at least 8 hours and up to 1 day.
• Assembly:
• Place 2 cups flour in a shallow bowl. Whisk cornstarch, pepper, garlic powder, onion powder, paprika, fennel, 1 Tbsp. or 1 1/2 tsp. salt, and remaining 4 cups flour in another shallow bowl to combine. Whisk eggs and buttermilk in a third shallow bowl to combine.
• Remove chicken pieces from brine and pat dry; discard brine. Working with 1 piece at a time, dredge chicken in plain flour, shaking off excess, then dip in egg mixture, allowing excess to drip back into bowl. Transfer chicken to bowl with seasoned flour and coat, packing all around chicken and firmly into cracks and crevices; shake off excess. Place chicken on 2 wire racks set inside rimmed baking sheets.
• Pour oil into a large pot to come halfway up sides. Fit pot with thermometer and heat oil over medium-high until thermometer registers 350°F. Working in 4 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until brown and an instant-read thermometer inserted into the thickest part of chicken registers 165°F for dark meat and 160°F for white meat, 10-14 minutes per batch. Transfer chicken to clean wire racks and let rest 10 minutes.
• Serve fried chicken with barbecue sauce and pickles.
• Do Ahead
• Chicken can be dredged 2 hours ahead. Chill uncovered on rimmed baking sheets. Chicken can be fried 2 hours ahead. Let sit uncovered at room temperature. Reheat in a 250°F oven if desired.