Bon Ton-Style Fried Chicken

Name: Bon Ton-Style Fried Chicken
Yield: 4 servings
Ingredients: 1 1 qt water; 1 2 tablespoons salt; 1 2 teaspoons cayenne; 1 2 teaspoons garlic powder; 1 1 1/2 teaspoons white pepper; 1 1 tablespoon soy sauce; 1 2 teaspoons Worcestershire sauce; 1 4 chicken breast halves, 4 thighs, and 4 drumsticks (all with skin and bones; 4 to 4 1/2 pounds total); 1 About 12 cups vegetable oil; 1 3 cups all-purpose flour; 1 1 tablespoon salt; 1 1 teaspoon garlic powder; 1 1 teaspoon cayenne; 1 1 teaspoon white pepper

From the kitchen of Carly

Twenty-four hours in a spiced brine transforms chicken into impossibly juicy meat beneath a shatteringly crisp, cayenne-touched crust. This is fried chicken that tastes like it knows something you don't. Worth the overnight wait.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 qt water
12 tablespoons salt
12 teaspoons cayenne
12 teaspoons garlic powder
11 1/2 teaspoons white pepper
11 tablespoon soy sauce
12 teaspoons Worcestershire sauce
14 chicken breast halves, 4 thighs, and 4 drumsticks (all with skin and bones; 4 to 4 1/2 pounds total)
1About 12 cups vegetable oil
13 cups all-purpose flour
11 tablespoon salt
11 teaspoon garlic powder
11 teaspoon cayenne
11 teaspoon white pepper

Instructions

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.