Best 3 Bon Ton Style Fried Chicken Recipes
Indulge in the crispy and flavorful delight of Bon-Ton Style Fried Chicken, a classic Southern dish that has captivated taste buds for generations. This delectable fried chicken boasts a secret blend of herbs and spices that create a tantalizing aroma and an unforgettable taste. Discover the secrets behind this iconic dish with our comprehensive guide that includes step-by-step instructions, essential tips, and variations to suit your preferences. Learn how to achieve that perfect golden-brown crust and juicy, tender meat that will make your taste buds dance. Explore the art of double-frying for extra crispiness and explore the different marinating options to enhance the flavors. This article also delves into the history of Bon-Ton Style Fried Chicken, tracing its roots back to the African-American community in New Orleans, Louisiana. From backyard gatherings to family celebrations, this dish has become a symbol of unity and joy. Whether you're a seasoned chef or a home cook looking to impress your loved ones, our recipes will guide you through the process of creating this iconic dish that is sure to become a favorite in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
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
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 "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.
Tips:
- Use a Dutch oven or a large pot with a lid to fry the chicken. This will help to keep the oil from splattering and will also help to evenly cook the chicken.
- Season the chicken liberally with salt and pepper before frying. This will help to enhance the flavor of the chicken.
- Fry the chicken in small batches so that it doesn't crowd the pot. This will help to prevent the chicken from sticking together and will also help it to cook more evenly.
- Use a meat thermometer to check the internal temperature of the chicken. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
- Let the chicken rest for a few minutes before serving. This will help to keep the juices from running out of the chicken.
Conclusion:
Bon Ton Style Fried Chicken is a classic Southern dish that is sure to please everyone at your table. With its crispy crust and juicy meat, this chicken is the perfect comfort food. Whether you serve it with mashed potatoes, green beans, or coleslaw, this dish is sure to be a hit. So next time you're looking for a delicious and easy-to-make fried chicken recipe, be sure to give Bon Ton Style Fried Chicken a try.
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