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.