A fellow BBQ enthusiast and friend of mine recently had the opportunity to travel to Memphis for the Memphis in May BBQ Event. While there he had the opportunity to participate and cook at one of the most prestigious events in the BBQ world. He also got to eat at several famous Tennessee eateries, one of which was Gus's Family Restaurant, famous for it's fried chicken. Upon his return I received some taunting, great photos and a report of the best fried chicken ever. And a recipe reputed to be based upon Gus's from another source of his.
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.
The chicken, washed and now drying.
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.