After hearing about Gus's Fried Chicken, I found a recipe that is reputedly based upon their recipe. Well, this had to be tried. It involves a soak in buttermilk, coating in highly seasoned flour and your standard frying in a cast iron skillet. Here are a few photos.
This was some good chicken. I prefer the shallow fried version of fried chicken, done in 1/4" of oil and a cast iron skillet, uncovered and without a lot of crust. This is what I got with excellent flavor, juicy and tender meat and crispy skin. This was very good flavored chicken. Here is a recipe for the coating.
The chicken flour dredge:
3 cups flour
2 tsp. paprika
1 tsp. cayenne pepper
2 tsp. salt
1 tsp. freshly ground black pepper
Once the chicken is dredged, I like to let it sit for a few minutes to cure the coating. I believe this is key to having the coating stick to the chicken. It makes for a less built up coating as well. Here it is curing for about 15 minutes.
