Bon Ton Style Fried Chicken
Indulge in the golden, crispy perfection of Bon Ton Style Fried Chicken, a Southern classic that delivers bold flavors and irresistible crunch. Marinated overnight in a spiced buttermilk bath infused with hot sauce, garlic powder, and cayenne, this fried chicken boasts unparalleled tenderness and a subtly spicy kick. Double-coated in a seasoned flour mixture and fried to a deep golden hue, each piece guarantees a satisfying crunch with every bite. Perfect for family dinners or special gatherings, this recipe pairs beautifully with creamy coleslaw, flaky biscuits, or your favorite dipping sauce. Whether you're recreating a beloved comfort food or exploring authentic Southern cooking, this crowd-pleasing dish is sure to be a hit.
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Recipe Information
Ingredients
- 1 Whole chicken, cut into pieces
- 4 cups Buttermilk
- 3 tablespoons Salt
- 2 teaspoons Paprika
- 1 teaspoon Cayenne pepper
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 2 teaspoons Black pepper
- 3 cups All-purpose flour
- 4 cups Vegetable oil (for frying)
- 2 tablespoons Hot sauce
- 2 Eggs
Instructions
Cut the whole chicken into 8 pieces (2 thighs, 2 drumsticks, 2 wings, and 2 breasts) if not already pre-cut by your butcher.
In a large bowl or resealable plastic bag, mix the buttermilk, 2 tablespoons of salt, paprika, cayenne pepper, garlic powder, and hot sauce. Add the chicken pieces, ensuring they are fully submerged in the buttermilk mixture. Cover and refrigerate for at least 8 hours, preferably overnight.
In another large bowl, whisk together the flour, remaining 1 tablespoon of salt, onion powder, and black pepper.
In a medium-sized bowl, whisk together the eggs and 1/4 cup of the buttermilk mixture from the chicken marinade.
Remove the chicken pieces from the buttermilk marinade and allow excess liquid to drip off. Dip each piece into the flour mixture, then into the egg mixture, and back into the flour mixture, coating each piece thoroughly. Set coated pieces on a wire rack to rest for 15 minutes.
In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). The oil should be about 1 1/2 inches deep.
Working in batches, carefully place the chicken pieces into the hot oil, skin side down. Fry 6-8 minutes per side, or until the chicken is golden brown, crispy, and reaches an internal temperature of 165°F (75°C). Larger pieces like breasts may take longer to cook.
Once fried, place the chicken on a wire rack set over a baking sheet to drain excess oil. Keep finished pieces warm in a low oven while frying the remaining chicken.
Serve immediately while hot and crispy! Pair with coleslaw, buttery biscuits, or your favorite dipping sauce for a true comfort meal.
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 3240 mg | 141% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 8.6 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 221 mg | 17% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 394 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
