Guss Fried Chicken Recipes
GUS'S FRIED CHICKEN RECIPE - (3.8/5)
Provided by Unicorn1259
Number Of Ingredients 8
Steps:
- Wash a 3 1/2-pound chicken and cut it into 8 pieces. Place in a nonreactive pan and add 1quart buttermilk. Cover and refrigerate for at least 2 hours or as long as overnight. Combine 3 cups flour, 2 teaspoons paprika, 1 teaspoon cayenne pepper, 2 teaspoons salt, and 1 teaspoon freshly ground black pepper in a large plastic bag, and shake to mix. Heat 3/4-inch 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 to 15 minutes per side. Drain chicken on paper towels.
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2002-05-06 Ingredients. 3 1 ⁄ 2 lb. chicken, washed and cut into 8 pieces ; 1 qt. buttermilk 3 cups flour 2 tsp. paprika 1 tsp. cayenne pepper 2 tsp. salt 1 tsp. freshly ground black pepper Peanut oil ...
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Specialties: We Specialize in One Thing: Chicken Established in 1984. Walk into a Gus's World Famous Fried Chicken, and yoll find walls adorned with vintage and neon signs, beloved classics humming in the jukebox, tables covered in blue and red checkerboard, and plates full of some of the very best fried chicken yove ever tasted. Our chicken, prepared using a recipe …
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RECIPE: GUS'S FRIED CHICKEN (COPYCAT RECIPE) - RECIPELINK.COM
Combine flour, paprika, cayenne, 2 tsp. salt, and 1 tsp. pepper in a large plastic bag and shake to mix thoroughly. Shake chicken pieces one at a time with seasoned flour in bag until well coated. Pour peanut oil into a large cast-iron skillet to a depth of 3/4-inch. Heat oil over medium-high heat until very hot but not smoking.
From recipelink.com
Category Main Dishes-Chicken, PoultryTitle RecipeFrom Halyna-NY, 08-10-2005
From recipelink.com
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After the Vanderbilts’ deaths in the early 1980s, Na’s son, Vernon “Gus” Bonner, inherited their recipe and restaurant, which Gus and his wife reopened under the name of Gus’s World Famous Hot and Spicy Fried Chicken. Later, Wendy McCrory, a fan of Gus’s chicken, opened a Gus’s in downtown Memphis in 2001, and over the years, Gus ...
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