Fried chicken Anne's way

Name: Fried chicken Anne's way
Prep time: 24 h
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4-8 depending on appetites.
Cuisine: American
Ingredients: 6 lb chicken cut up; 1 qt water; 2 Tbsp kosher salt; 2 tsp cayenne pepper; 2 tsp garlic powder; 1 1/2 tsp white pepper; 1 Tbsp soy sauce; 2 tsp worcestershire sauce; 2 c all purpose flour; 1 Tbsp salt; 1 tsp garlic powder; 1 tsp cayenne; 1 tsp white pepper

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By anne hubbard
@lukefeb14

I discovered this recipe on some channel on TV.( Sorry, I don't remember which one.) It's called Bon Ton chicken. The reviews were incredible. The restaurant that served it had people from all over the U.S. coming to eat this fried chicken. It was said to be the best chicken in the world. I've fried chicken over 40 years and have never had any chicken anywhere this good! Everyone that I've served this to wants to know my secret. If you try it, please let me know if you agree with the rest of those who have eaten it. Happy eating!

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

4-8 depending on appetites.

Prep:

24 Hr

Cook:

1 Hr 15 Min

Method:

Pan Fry

Ingredients

6 lb

chicken cut up
1 qt

water
2 Tbsp

kosher salt
2 tsp

cayenne pepper
2 tsp

garlic powder
1 1/2 tsp

white pepper
1 Tbsp

soy sauce
2 tsp

worcestershire sauce
2 c

all purpose flour
1 Tbsp

salt
1 tsp

garlic powder
1 tsp

cayenne
1 tsp

white pepper
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How to Make Fried chicken Anne's way

Step-by-Step

Cut up fryer.
In a large bowl with a lid, add water, two tablespoons salt, 2 teaspoons cayenne, 2 teaspoons garlic powder, 1 1/2 teaspoons white pepper, 1 tablespoons soy sauce, 2 teaspoons Worcestershire sauce and stir well.
Add cut up chicken to water mixture. Refrigerate for 24 hours. Do not marinate any less than 24 hours. This is what makes this recipe remarkable!
After chicken has marinated, mix the 2 cups of flour, 1 Tablespoon salt, 1 teaspoon garlic powder, 1 teaspoon cayenne, 1 teaspoon white pepper in a separate large bowl. Dredge chicken pieces one at a time and place on a cookie sheet.
Put the pan of breaded chicken in the refrigerator for 90 minutes. This will allow the breading to stick to the chicken when frying.
In a heavy skillet or deep fryer (I use my deep fryer) heat vegetable oil or lard to 365-375 F. Carefully place chicken pieces in hot oil. Fry till juices run clear when pierced with a knife.