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.
GRILLED BONE-IN CHICKEN BREASTS RECIPE
Steps:
- Gather the ingredients.
- Thoroughly pat the chicken dry.
- Sprinkle the chicken pieces with the salt, taking care to work some under the skin.
- Cover and chill at least two hours and up to overnight.
- Let the chicken come to room temperature for about 30 minutes before grilling.
- Prepare a gas grill for indirect heat. Turn all burners on high and close the lid. When the temperature inside the grill reaches 400 F, turn off one burner. The area over the turned-off burner is the indirect heat section.
- Brush the grill grates with vegetable oil.
- Set the chicken skin-side down on the indirect heat section of the grill. Close the lid on a gas grill and cook for 15 minutes.
- Turn the chicken over (still on the indirect side), close the lid on the gas grill, and cook 10 minutes.
- Move chicken to the direct heat section and cook, turning once, until skin is brown and crispy-about five minutes. (Pay close attention: any dripping fat or added oils or marinades catch fire easily . You may want to keep a spray bottle of water nearby to douse flames.)
- Test the chicken with an instant-read thermometer or by cutting into its center. It should reach 165 F and be slightly pink; it will finish cooking while it rests. If the center is very pink, return it to indirect heat and cook for five more minutes.
- Let the chicken rest at least 10 minutes, lightly tented with foil, before serving.
- Serve hot, warm, or at room temperature. Enjoy!
Nutrition Facts : Calories 78 kcal, Carbohydrate 0 g, Cholesterol 21 mg, Fiber 0 g, Protein 7 g, SaturatedFat 1 g, Sodium 546 mg, Sugar 0 g, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 0 g
GRILLED "BON TON" CHICKEN
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
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.
GRILLED BONE-IN CHICKEN BREASTS AND PIECES
Provided by Elizabeth Karmel
Categories Chicken Poultry Kid-Friendly Backyard BBQ Dinner Lunch Summer Tailgating Grill Grill/Barbecue Healthy Small Plates
Number Of Ingredients 3
Steps:
- Grilling Method: Indirect/Medium Heat
- Remove and discard excess fat from chicken. Pat dry. Brush lightly with oil. Season with salt and pepper. Place chicken, bone-side down, in center of cooking grate. You do not need to turn the chicken pieces.
- Grill-roast until breast meat near bone registers 165°F and thigh meat registers 180°F. If you don't have a meat thermometer, cook until the chicken meat is no longer pink and the juices run clear. Remove and let sit 5 to 10 minutes before serving.
GRILLED WONTON CHICKEN SALAD
Great for summer! Crispy fried wonton strips and grilled chicken top lettuce, almonds, sesame seeds, and mandarin oranges; finished with a delicious green onion-based dressing.
Provided by Penny Allen
Categories Salad
Time 1h40m
Yield 6
Number Of Ingredients 15
Steps:
- Place chicken breasts in a bowl, pour teriyaki sauce over them, and coat well. Cover, and refrigerate for 1 hour.
- Preheat an outdoor grill for direct heat.
- For the dressing, place green onions, salt, pepper, and sugar in a blender. Pour in olive oil and rice vinegar. Blend until smooth. Remove to a bowl, cover, and refrigerate until ready to serve.
- Grill chicken, turning, until done. Remove to a cutting board, and cut into strips.
- In a large skillet or wok, warm oil over medium-high heat. Cut wonton wrappers into strips. Fry wonton strips until crisp. Remove to paper towels.
- In a large bowl, toss together lettuce, water chestnuts, sesame seeds, sliced almonds, and mandarin oranges. Pour dressing over salad, and toss gently. Top with fried wontons and grilled chicken strips.
Nutrition Facts : Calories 886.2 calories, Carbohydrate 50.7 g, Cholesterol 67.6 mg, Fat 63 g, Fiber 4.8 g, Protein 32.6 g, SaturatedFat 8.6 g, Sodium 1107.3 mg, Sugar 25.4 g
GRILLED SPATCHCOCKED CHICKEN
To spatchcock a chicken you need to remove the backbone of the chicken and spread it open like a book. This method for grilling a whole chicken lets the interior heat up faster and more evenly than the traditional method for a whole bird. Use your favorite rub and sauce, if you like.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 7h40m
Yield 6
Number Of Ingredients 8
Steps:
- Place salt in a large bowl or Dutch oven and add a little water. Stir until salt is dissolved. Unwrap the chicken and place in the salt water brine. Add enough water to cover the bird and refrigerate up to 4 hours.
- Remove chicken from the water, drain, and pat dry with paper towels. Place the chicken breast-side down on a clean cutting board.
- Cut along both sides of the backbone of the chicken with kitchen shears. Remove bone and reserve for another use or discard. With the skin-side down, cut down into the breast bone and a bit of the cartilage above the bone about 1/4-inch deep using the tip of a sharp knife. Turn the chicken skin-side up.
- Place the heel of one hand on top of the other wrist, and using the heel of the hand, press down on the center of the breast, above the area of the cut, to flatten the center and achieve a more uniform thickness of the chicken.
- Combine smoked paprika, garlic powder, cumin, and pepper in a small bowl. Rub spice mix onto both sides of the chicken, gently lifting the skin wherever possible to place some of the rub directly onto the meat. Refrigerate seasoned chicken uncovered for at least 2 hours.
- Remove chicken from the refrigerator 10 to 15 minutes before grilling so it can come to room temperature.
- Preheat an outdoor grill for medium heat to about 375 degrees F (190 degrees C). Lightly oil the grate.
- Place chicken bone-side down onto the preheated grill and cook for 50 to 60 minutes. An instant-read thermometer inserted near the bone should read 150 degrees F (65 degrees C). Flip the chicken skin-side up and brush with barbecue sauce. Continue grilling until chicken is no longer pink at the bone and the juices run clear, about 20 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove to a platter, tent with foil, and allow chicken to rest, about 10 minutes. Cut chicken into 6 servings and serve with additional barbecue sauce, if desired.
Nutrition Facts : Calories 345.3 calories, Carbohydrate 5.1 g, Cholesterol 151.4 mg, Fat 12.8 g, Fiber 0.5 g, Protein 49.5 g, SaturatedFat 3.5 g, Sodium 4060.4 mg, Sugar 3 g
BON TON STYLE FRIED CHICKEN
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
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
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