Name: Bon Ton-Style Fried Chicken
Cook time: 45 min
Total time: 25 hr
Yield: Makes 4 servings
Ingredients: 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 pounds total); About 12 cups vegetable oil; 3 cups all-purpose flour; 1 tablespoon salt; 1 teaspoon garlic powder; 1 teaspoon cayenne; 1 teaspoon white pepper

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Bon Ton-Style Fried ChickenTony Amos

Bilko's spice mix is a closely guarded secret, but Donna King 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.

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