December 31, 2017

Gus's Fried Chicken - Memphis - August 2017

My most recent visit led me to the conclusion that Gus's recipe is not unlike a classic Korean fried chicken recipe, a corn starch slurry (maybe a touch of flour) and a liquid base of either water, water and milk, or buttermillk, seasoned with black pepper, Louisiana style hot sauce, possibly onion powder and garlic powder, and salt. Better results if your chicken is skinless.  And a long marinade of 24 hours so that the spices can infuse the chicken as well as the batter. On November 17, 2017 I came as close as one can get to the recipe. Refer to my other blogposts for the November 2017 recipe.

1 comment:

  1. I just visited the Gus's in Chicago. I want to live there. They're using peanut oil.
    Could the missing heat be from Chile de Arbol instead of Cayenne? They're often mistaken for one another, and both widely available.