Bon Ton-Style Fried Chicken

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This Bon Ton-style fried chicken is a high-protein masterpiece, boasting a signature spice blend that delivers a subtle heat and deeply savoury profile. By marinating the chicken on the bone for a full twenty-four hours, the meat remains incredibly succulent while the skin crisps to perfection in the hot oil. It is a traditional technique that produces a superior crunch, making it a standout choice for those seeking a truly authentic, homemade version of this comforting classic.

Perfect for a weekend family dinner or a garden gathering, this dish pairs beautifully with a fresh slaw or buttery corn on the cob. The combination of garlic, white pepper, and a touch of soy sauce creates a complex flavour that sets it apart from standard fried chicken recipes. High in protein and undeniably satisfying, it is an essential recipe for anyone looking to master the art of deep-frying at home.

Ingredients for Bon Ton-Style Fried Chicken

1 qt water
2 cucharadas de sal
2 cucharaditas de pimienta de cayena
2 cucharaditas de ajo en polvo
1 1/2 teaspoons white pepper
1 cucharada de salsa de soja
2 cucharaditas de salsa Worcestershire
4 chicken breast halves, 4 thighs, and 4 drumsticks (all with skin and bones
4 to 2.0kg total)
About 2875ml vegetable oil
725ml plain flour
1 cucharada de sal
1 cucharadita de ajo en polvo
1 cucharadita de cayena
1 teaspoon white pepper

How to make Bon Ton-Style Fried 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.

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 191°C. (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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.