Bon Ton Style Fried Chicken Recipes

BON TON STYLE FRIED CHICKEN

Bon Ton Style Fried Chicken 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

Provided by Brandess

Categories Chicken

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

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, Fat 177.8, SaturatedFat 25.1, Cholesterol 92.2, Sodium 2850, Carbohydrate 37.9, Fiber 1.8, Sugar 0.4, Protein 28.1

BON TON-STYLE FRIED CHICKEN

Bon Ton-Style Fried Chicken image

Categories Chicken Poultry Fry Summer Deep-Fry Gourmet

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

For 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, and 4 drumsticks (all with skin and bones; 4 to 4 1/2 pounds 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

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.

GRILLED "BON TON" CHICKEN

Grilled

Inspired by the rave reviews of Bon Ton's fried chicken, I decided to use some of their ideas and try a grilled version. This recipe was the result. The chicken came out unbelievably juicy and flavorful. I did some with BBQ sauce and some with the baste and both were super tasty! The fried version of Bon Ton is marinated in this...

Provided by Brad Nichols

Categories Chicken

Time 6h25m

Number Of Ingredients 20

Ingredients

8 chicken thighs
FOR THE BRINE
1 qt water
2 Tbsp kosher salt
2 Tbsp worcestershire sauce
1 Tbsp soy sauce
2 tsp cayenne pepper
2 tsp garlic powder
1 1/2 tsp white pepper
FOR THE RUB
1 tsp garlic powder
1 tsp white pepper
1 tsp chile powder (i prefer hatch nm chile)
1 tsp onion powder
1 tsp kosher salt
FOR THE BASTE
1/2 c cider vinegar
1/2 c water
2 Tbsp brown sugar
your favorite bbq sauce (optional)

Steps:

1. Mix all Brine ingredients together and marinade chicken in a large non-reactive bowl for 6 hours
2. Mix baste ingredients together and stir until sugar is dissolved
3. Combine Rub ingredients in a small bowl - note you won't use it all so store the extra for another time!
4. Remove thighs from brine and "Rub" generously with the seasoning mixture. Let stand while your grill gets hot
5. Grill thighs over 2 zone fire/BBQ for about 25 mins or until juice runs clear, rotating direct and indirect cooking as necessary to avoid flare-ups or excessive charring. NOTE - '2 zone' means one section on high and one much lower - with charcoal this is accomplished by piling more coals on one side than the other. Keeping the lid down will also help the chicken to continue to cook even if on the 'cool' side of the grill.
6. Brush lightly with baste just before serving
7. Optional - Instead of the baste you can brush with your favorite BBQ sauce in the last 5 mins for more of a sweet finish.

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