Gus’s Fried Chicken
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photograph by Ben Fink Gus Vanderbilt of Gus’s Fried Chicken in Mason, Tennessee (about 40 miles outside Memphis), was not about to reveal his secret recipe, but we think this one comes close. Wash a 3 1/2-lb. chicken and cut it into 8 pieces. Place in a nonreactive pan and add 1 qt. buttermilk. Cover and refrigerate for at least 2 hours or as long as overnight. Combine 3 cups flour, 2 tsp. paprika, 1 tsp. cayenne pepper, 2 tsp. salt, and 1 tsp. freshly ground black pepper in a large plastic bag, and shake to mix. Heat 3/4'' peanut oil in a cast-iron skillet over medium-high heat. Meanwhile, shake each piece of chicken in bag of seasoned flour until well coated. When oil is very hot but not smoking, add chicken, largest pieces first, skin side down. (Work in batches if your skillet is small.) Reduce heat to medium, and cook, turning once, until chicken is golden brown and crispy, 12–15 minutes per side. Drain chicken on paper towels. Serves 4.
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