Bon Ton Style Fried Chicken Recipes

Steps:

• 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.
• 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.
• 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.).
• Fry chicken, turning a few times, 20 to 25 minutes or until golden brown, then drain on a rack.

Steps:

• 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 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.

Steps:

• 1. Mix all Brine ingredients together and marinade chicken in a large non-reactive bowl for 6 hours
• 2. Mix baste ingredients together and stir until sugar is dissolved
• 3. Combine Rub ingredients in a small bowl - note you won't use it all so store the extra for another time!
• 4. Remove thighs from brine and "Rub" generously with the seasoning mixture. Let stand while your grill gets hot
• 5. Grill thighs over 2 zone fire/BBQ for about 25 mins or until juice runs clear, rotating direct and indirect cooking as necessary to avoid flare-ups or excessive charring. NOTE - '2 zone' means one section on high and one much lower - with charcoal this is accomplished by piling more coals on one side than the other. Keeping the lid down will also help the chicken to continue to cook even if on the 'cool' side of the grill.
• 6. Brush lightly with baste just before serving
• 7. Optional - Instead of the baste you can brush with your favorite BBQ sauce in the last 5 mins for more of a sweet finish.

Steps:

• Soak bread in milk and crush with hands until well mixed.
• Add eggs, sugar, vanilla and raisins and stir well.
• Melt butter and pour into 9 x 13 pan Add pudding mixture and bake at 350 until very firm (my oven takes about 35 minutes).
• Let cool then cube pudding. When ready to serve add sauce and heat under broiler.
• Cooking whiskey sauce.
• Cook sugar and butter in double broiler until very hot and well dissolved. Then add in well beaten egg and whip real fast so egg does not curdle. Let cool and add whiskey to taste.