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 pieceof 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.