Active Time

　　45 min

　　Total Time

　　25 hr

　　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.

　　

Ingredients

Makes 4 servings

　　

For marinade

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)

　　

For frying

About 12 cups vegetable oil

　　

For dredging

3 cups all-purpose flour

　　1 tablespoon salt

　　1 teaspoon garlic powder

　　1 teaspoon cayenne

　　1 teaspoon white pepper

　　

Marinate chicken:

Step 1

Whisk together all marinade ingredients in a large bowl.

　　

Step 2

Add chicken, making sure it is covered with marinade. Chill, covered, stirring twice, about 24 hours.

　　

Dredge and fry chicken:

Step 3

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.)

　　

Step 4

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.

　　

Step 5

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