BON TON-STYLE FRIED CHICKEN 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 lb 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 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. Makes 4 servings.
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