Kentucky Fried Bon Ton Mini Mart Fried Chicken
Marinade
1 quart water
2 tablespoons salt
2 teaspoons cayenne pepper
2 teaspoons garlic powder
1 1/2 teaspoons white pepper
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon Accent® seasoning mix -- Optional, see note
Coating
3 cups all-purpose flour
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon white pepper
1/2 teaspoon Accent® seasoning mix -- Optional, see note
4 chicken breast halves
4 thighs
4 drumsticks
all with skin and bones, 4 to 4 1/2 pounds
Vegetable oil for deep-frying
Combine all marinade ingredients. Mix well. Add chicken, make sure
every piece is covered, chill, covered, stirring twice, about 24 hours.
Heat oil in deep-fryer to 375°F. Mix all dredging ingredients in a large
bowl. Drain chicken, discard marinade, dredge each piece in the seasoned flour
and place on a large baking sheet. Let stand 10 minutes.
Fry chicken 20 to 25 minutes, turning a few times, or until golden brown.
Drain on a rack.
NOTES : Juicy and salty. Will keep you coming back for more. To increase
the heat add more cayenne pepper.
If you use the Accent it will make the chicken more salty, which some people
like.
Gourmet Magazine, July, 2000.