Gus's Fried Chicken Recipe
The Gus's Fried Chicken Recipe takes this classic dish and elevates it with a unique blend of spices and a cooking technique that guarantees crispy, juicy results every time.
Equipment
- Large mixing bowl
- Whisk
- Deep fryer or large, heavy skillet
- Meat thermometer
- Tongs
- Paper towels
- Cooling rack
Ingredients
- 1 whole chicken cut into pieces
- 2 cups buttermilk
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper optional
- Vegetable oil for frying
Instructions
- In a large bowl, combine the buttermilk and eggs. Whisk until well mixed.
- Submerge the chicken pieces in the buttermilk mixture and let marinate in the refrigerator for at least an hour, preferably overnight.
- In another large bowl, mix the flour, salt, black pepper, garlic powder, smoked paprika, onion powder, and cayenne pepper.
- Remove chicken from the buttermilk, letting excess drip off, then dredge each piece thoroughly in the flour mixture.
- Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry the chicken in batches, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C), about 10-12 minutes per batch.
- Drain on a cooling rack set over paper towels to keep the chicken crispy.
Notes
- Ensure the oil temperature is right; too hot, and the outside burns before the inside cooks.
- Do not overcrowd the pan, which can lower the oil temperature and lead to soggy chicken.
- Use a meat thermometer to check doneness.
- Let the chicken marinate as long as possible to enhance flavor and tenderness.
- Allow the cooked chicken to rest on a cooling rack to preserve its crispiness.