2026 - Fried Chicken and Homemade Sausage Picnics

Picnics & Festivals

2026 (Updated 4/2/2026)

Sunday, April 26

St. Michael Catholic Church Spring Festival

Weimar Veteran’s Memorial Park (503 Park Dr, Weimar, TX 78962)

Fried chicken and sausage meal served at 11 a.m., plates $15. Auction at 1 p.m. Kids games, bounce house, antique and classic car show, country store, cake walk and more. Bingo 2-6 p.m. Live music by The Czechaholics at 11 a.m., San Antonio Combo at 2 p.m. and Matt Bonner Band at 5 p.m.

 

St. Mary's Grotto Celebration

St. Mary's Church (10471 Grotto Rd, Sealy, TX 77474)

Day begins with mass at 10 a.m. Music outside by The Shiner Hobo Band 11 a.m.-1 p.m., AL Sulak & Country Sounds 4-8 p.m. Music in the hall by The Red Ravens 1-4:30 p.m. BBQ meal served at 11 a.m., $15 per plate. Cake walk, games, raffle and music more. Live auction at 1 p.m. 

Sunday, May 3

Hostyn Mayfest

Queen of the Holy Rosary Church (936 FM 2436, La Grange, TX 78945)

Mass at 10 a.m. outdoors under the tent. Barbecue pork and sausage dinner with all the trimmings served 11 a.m.-1 p.m., drive-through 11 a.m.-12:30 p.m. Plates $15. Hamburgers available after 3 p.m. Auction at 1 p.m. Bingo 1:30-5:30 p.m. Games, country store, drawings, silent auction, plant wheel, cake wheel and more. Magic show at 3 p.m. Music throughout the day by Texas Sound Check and Czechaholics.

 

St. Anthony De Padua Bazzar 

Strabanek Park (Corner of 5th and Main in Danbury, TX)

 

St. Matthias Annual Bazaar 

302. S. Magnolia Blvd, Magnolia, TX 77355

 

St. Rose of Lima Fiesta 

3600 Brinkman St, Houston, TX 77018

Sunday, May 17

 

Mt. Calvary Lutheran Church and Preschool Annual Picnic

La Grange KC Hall (190 Brown St., La Grange, TX 78945)

Worship service inside the hall at 9 a.m.. Barbecue dinner, live and silent auctions, music, games and more.                            

 

Waldeck Picnic

Waldeck Lutheran Church (6915 Waldeck Church Ln, Ledbetter, TX 78946)

Chicken fried steak meal with buttered potatoes, green beans and gravy served from 10:30 a.m.-12:30 p.m. Plates $15. Country store, face painting, homemade ice cream, cake walk and more. Prize drawing at 12:30 p.m. Tickets $20 or three for $50. For meal or drawing tickets call or text (979) 249-6551. Tickets are also available at Round Top Farm and Ranch and Carmine State Bank.

Sunday, May 24

Sacred Heart Parish in Hallettsville Spring Picnic

Hallettsville KC Hall (321 US-77, Hallettsville, TX 77964)

Fried chicken and stew dinner served 10:30 a.m.-1 p.m. inside the hall, drive-through 10:30 a.m.-1 p.m. Dinner tickets $14. Cake walk, country store, religious articles booth, hamburgers, and more. Auction at 1 p.m. Music by Kovanda Czech Band on Main Pavilion from 11 a.m.-1 p.m., Texas Sound Check and Red Ravens at the Biergarten Pavilion from 1 p.m. to 7 p.m.

 

Shiner Spring Picnic

Sts. Cyril and Methodius Catholic Church (102 S Avenue G Shiner, TX, 77984)

Shiner’s famous three-meat dinner plate (fried chicken, stew and sausage), country store, bingo, and music throughout the day. Picnic hamburgers served in the afternoon and evening. Games and fun for the whole family. More details to be announced.

 

St. Paul Lutheran Church’s Serbin Homecoming Picnic

Serbin Picnic Grounds (1011 County Road 212 Giddings, TX, 78942)

Barbecue sold by the pound with Ladies Aid selling trimmings. English worship service at 8:30 a.m. Museum open 10 a.m.-5 p.m. Games and programs for the children, barrel train rides, and more. Live music in the afternoon by Czech Melody Masters.

Sunday, June 7

Flatonia Sacred Heart Spring Picnic

Sacred Heart Church (516 S Faires St, Flatonia, TX 78941)

Kettle-fried chicken and stew dinner with potatoes, green beans, sauerkraut and dessert. Auction at 1:15 p.m. Bingo at 2 p.m. Cornhole tournament at 3 p.m. Cake walk, kids games and more. Live music in the afternoon. 

 

Holy Trinity Catholic Church of Corn Hill June Fundraiser

Holy Trinity Catholic Church (8626 FM 1105, Jarrell, TX 76537)

Holy Mass at 7:30 a.m., 9:30 a.m. and 11:30 a.m. Fried chicken and sausage dinner served 11 a.m.-1 p.m., drive-through until 12:30 p.m. Plates $15 for adults/drive-through and $8 for children. Afternoon dance with music by the Jodie Mikula Orchestra (free-will donation).

 

St. Mary’s Picnic 

101 Church Street, Windthorst, TX 76389

Sunday, June 14

St. Rose of Lima Parish Picnic

Schulenburg KC Hall (405 South St, Schulenburg, TX 78956)

Fried chicken strips and sausage dinner served at 10:30 a.m. (drive-through) and 11 a.m. (dine-in). Plates $15. Live and silent auction starting at 12:30 p.m. Bingo, cake walk, country store, kids’ activities area and more. Free live music starting around 4:30 p.m. (after the auction) by The Matt Bonner Band. Hamburgers and tamales served in the afternoon and evening.

 

St. Mary’s Catholic Church Picnic

St. Mary’s Picnic Grounds (1648 FM 340, Hallettsville, Texas)

Sunday mass at 9:30 a.m. Dinner plates with stew, sausage, German potatoes, green beans, pickles, sauerkraut, bread and dessert served at 10:30 a.m., drive-through or dine-in plates $14. Bingo 2-4 p.m. Big country auction at 1 p.m. Country store opens at 10:30 a.m. Kids games throughout the afternoon. Live music by Texas Sound Check at 11 a.m., The Red Ravens at 2:30 p.m. and Dawson Debord and Southpaw at 6 p.m.

 

Saturday, June 20

St. Michael’s Lutheran Church Picnic

St. Michael’s Park (310 Frio St., Winchester, TX 78945)

Barbecue meal served 5-6:30 p.m., live auction after the meal, washer tournament, kids activities, bounce house, arts and crafts, drawing and more.

Sunday, June 21

Ammannsville Picnic

Ammannsville KJT Hall (7904 Mensik Rd, Schulenburg, TX 78956)

Ammannsville-style fried chicken and sausage dinner. Plates $15. Auction, kids games and more. Music throughout the day by Czechaholics and Mark Halata and Texavia.

Sunday, June 28

Plum Feast

Sts. Peter and Paul Catholic Church (126 Plum Church Rd, Plum, TX 78952)

Fried chicken and Plum’s famous homemade sausage dinner. Plates $15. Auction at 1 p.m. Country store, kids games and more. Bingo 2-5 p.m. Hamburgers served 4:30-7 p.m. Live music by Ken Brothers and Chris Janca from 11 a.m.-1 p.m. and Mark Halata and Texavia from 1-5 p.m. 

Friday, July 4

St. John Picnic

St. John the Baptist Catholic Church (7026 FM 957, Schulenburg, TX 78956)

Mass at 9 a.m. Flag raising at 10 a.m. St. John’s famous fried chicken and stew dinner served at 10:30 a.m. Auction, kids games, live music starting at 10:30 a.m. by Dujka Brothers, Red Ravens, Mark Halata & Texavia and Nathan Colt Young.

Sunday, July 5

Dubina Picnic

Sts. Cyril and Methodius Catholic Church (4148 FM 1383, Schulenburg, TX 78956)

Polka mass at 9 a.m. Dubina-style fried chicken and sausage dinner served at 10:30 a.m. Live auction at 1:30 p.m., games, country store, bingo from 2-6 p.m., car show and more. Live music by Mark Halata & Texavia and The Lost Cause Band from noon to 7 p.m.

Sunday, July 19

Moravia Picnic

Ascension of our Lord Catholic Church Picnic Grounds (11159 FM 957, Schulenburg, TX 78945)

Fried chicken and stew dinner served at 10:30 a.m. Plates $14. Live auction at 1 p.m., country store, games, train rides, cake walk, bingo and hamburgers in the afternoon. Live music throughout the day by Mark Halata and Texavia and The Czechaholics.

Sunday, July 26

Camp Lone Star BBQ and Auction Fundraiser

Camp Lone Star (2016 Camp Lone Star Rd, La Grange, TX 78945)

Special music program at 10:30 a.m. Outdoor worship service under the canopy of trees at 11 a.m., followed by a barbecue dinner, live and silent auctions, fun and fellowship.

Sunday, August 2

Sts. Peter and Paul Catholic Church Country Festival 

1031 Church Ln, New Ulm, Texas 78950

Fried catfish meal served at 11 a.m. Country store, silent auction, ring toss, cake walk, toy raffle, kids games and more. Live auction at 1 p.m. Bingo inside the air conditioned hall beginning at noon. Hamburgers, nachos and snacks in the afternoon. Drawing at 6:30 p.m. Live music outside throughout the day. Free dance in the Diamond Center after the auction. 

Saturday, August 15

Praha Picnic

Assumption of the Blessed Virgin Mary Catholic Church (821 FM 1295, Flatonia, Texas 78941)

Praha’s famous fried chicken and stew dinner. Live auction, country store, games, and more. Live music throughout the day.

Sunday, August 16

St. Monica Catholic Church Homecoming Festival 

306 S. Nolan Dr., Cameron, TX

 

St. Andrew’s Catholic Church Hillje Summer Festival 

270 St. Andrew St., El Campo, Texas 77437

Sunday, August 23

Sts. Cyril and Methodius Parish in Cistern Annual Homecoming Picnic

Sts. Cyril and Methodius Church (113 Manchester St, Flatonia, TX 78941)

Fried chicken and sausage dinner with potatoes, green beans, sauerkraut and dessert. Live auction, bingo, childrens games, country store. Live music in the afternoon.

 

St. Mary Catholic Church Bazaar

Ellinger Chamber of Commerce Hall (104 W Colorado Sky St, Ellinger, TX 78938)

Fried chicken and sausage dinner served at 10:30b a.m., drive-through or dine in. Plates $15. Live auction, silent auction, online auction, games, variety booth, raffle and more. Live polka and country music. More information available at stmaryellinger.com. Ten percent of net proceeds will be donated to charity. 

Sunday, September 6

High Hill Picnic

Nativity of the Blessed Virgin Mary Catholic Church (2833 FM 2672 Schulenburg, TX 78956)

Flag raising at 9:30 a.m. Polka mass at 10:15 a.m. Fried chicken and stew dinner served at 10:30 a.m. Games and activities at 11 a.m. Auction at 1 p.m. Live music. Sweepstakes drawing every hour starting at noon. Big prizes at 8 p.m. Fireworks show at 10 a.m.

 

Fayetteville Picnic

St. John the Baptist Catholic Church (205 E Bell St, Fayetteville, TX 78940)

Barbecue beef, pork and sausage dinner served at 10:30 a.m. Country auction, games, music and more.

 

Warda Picnic

Holy Cross Lutheran Church (600 FM 1482 Giddings, TX, 78942)

Worship service at 9 a.m. in the sanctuary. Barbecue brisket, pork and chicken served beginning at 9:30 a.m. Sides available from the Ladies' Aid. Live music 10 a.m.-5:30 p.m. Cold refreshments, kids activities, country store, bake sale and more. Ladies Aid Silent auction 1-6 p.m. Live auction at 5:30 p.m. Hamburgers and nachos available after 4 p.m.

 

Hallettsville Fall Picnic

Hallettsville KC Hall (321 US-77, Hallettsville, TX 77964)

Fried chicken and stew dinner served 10:30 a.m.-1 p.m., tickets $14. Auction, raffled, games and fun for all ages. Music TBA. in the Polka Pavilion/Biergarten.

 

Shiner Fall Picnic

Sts. Cyril and Methodius Catholic Church (102 S Avenue G Shiner, TX, 77984)

Shiner's famous three-meat plat (fried chicken, stew, and sausage) with all the trimmings served 10:30 a.m.-2 p.m. Country store, games, mechanical bull, face painting, and more. Live music TBA.

 

St. Stanislaus Homecoming Festival 

9175 FM Road 1371, Chappell Hill, Texas 77426

 

Sts. Cyril and Methodius Church Parish Bazaar 

500 West Davilla, Granger, Texas 76530

 

Nada Picnic at Nativity of the Bessed Virgin Mary Church

1261 Old Nada Rd., Nada, TX 77460

Sunday, September 13

Sts. Cyril and Methodius Church Homecoming Picnic 

6633 FM 2269, Marak, Texas 76518

Sunday, September 20

Holy Rosary Catholic Church Bazaar

1416 George St., Rosenberg, Texas, 77471

89th Annual Bazaar, 10:30-5:30 p.m. BBQ meal, live and silent auction, games and more. Live music. 

 

Holman Picnic

Holman Parish Hall (9937 FM 155, La Grange, TX 78945)

Online auction and drive-through meal only. Fried chicken, sausage, buttered potatoes, sauerkraut, green beans, pickle and dessert.

 

Holy Trinity of Corn Hill Annual Bazaar

8626 FM 1105, Jarrell, TX 76537

 

St. Joseph Church Picnic 

601 N. Pecan St., Moulton, Texas, 77975

Sunday, September 27

Wendish Fest

Serbin Picnic Grounds (1011 County Road 212 Giddings, TX, 78942)

Details TBA

 

St. Mary’s Catholic Church in String Prairie 

405 St. Mary’s Rd., Rosanky, TX

Always the last Sunday in September. Mass is at 10 a.m. BBQ Brisket lunch with all the trimmings (dine-in or to go), music TBA, country store, sweet booth, ring toss, cold drinks and live auction for a fun filled afternoon

 

St. Philip the Apostle Picnic

Columbus Hall, 1458 County Rd 406, EL Campo, TX

Barbecue beef and sausage dinner served 11 a.m.-1 p.m., $15 per plate. Live auction at 12:30 p.m. Cake wheel, country store, rides and games for the kids. Live music on the Pavilion by El Campo Czechmates 10:30 a.m.-2 p.m. and Texas Sound Check 3-7 p.m.

 

Saturday, October 3

St. Mary’s Catholic Church in Pin Oak 

732 FM 2104, Smithville, TX

Always the first Saturday in October. Mass, BBQ pork and beef meal including homemade cole slaw, homemade noodle, beans, buttered potatoes and more begins serving at 5 p.m. (dine -in or to go). Lots of fun games to play outside and live auction begins at 6 p.m.

Sunday, October 4

Hostyn Fall Feast

Queen of the Holy Rosary Church (936 FM 2436, La Grange, TX 78945)

Fried chicken

 

Annual Mentz Picnic at St. Roch Catholic Church (1600 Frelsburg Rd, Alleyton, TX 78935). 

BBQ beef, pork and sausage dinner served at 11 a.m. Plates $15, children 10 and under $10. Hamburgers at 2 p.m. Kids' activities, silent auction, country store, and bingo. Live auction at 1 p.m. Dance inside 1-5 p.m.

 

Holy Rosary-Frenstat Annual Homecoming Bazaar & Picnic at Holy Rosary Church Grounds (8610 FM 2774, Caldwell, TX). 

Barbecue brisket and sausage meal served 11 a.m.-1 p.m., plates $15. BBQ by the pound sold 7 a.m.-2 p.m. Live music by Mark Halata & Texavia 10 a.m.-1 p.m. Live auction after the music. Silent auction, country store, kids games, pop corn, snow cones and more.

 

Fall Festival at Ascension Catholic Church (804 Pine St., Bastrop, TX) 

10 a.m.-5:30 p.m. Food and drinks, cake walk, live music, auction, bingo country store and more. 

 

Sunday, October 11

Holy Cross Parish Bazaar at Riverside Hall 

14643 Buls Rd, East Bernard, TX 77435

BBQ beef, chicken and sausage served at 11 a.m. Indoor and outdoor games 11:30 a.m.-4:30 p.m. Auction at noon. Music TBA. Cash certificate and gift card drawing at 6 p.m. Plenty of pastries, refreshments and country store items. 

 

Westphalia Church Picnic at Church of the Visitation 

144 County Rd 3000, Lott, TX 76656

Meal of homemade fried chicken, sausage, westphalia noodles, green beans slaw and cake for $15 per plate, served inside 10:30 a.m.-3 p.m. or drive through 10 a.m.-3 p.m. Games 11 a.m.-3 p.m. Bingo, fish pond, train ride and more. Little School Museum open 9 a.m.-5 p.m. Music TBA. Live auction at 1 p.m. Shuttle service 10 a.m.-6 p.m.

Sunday, October 18

St. Paul’s Catholic Church in Smithville 

204 Mills St., Smithville, TX

 

Guardian Angel Catholic Church Bazaar 

5610 Demel St., Wallis, TX 77485

 

Sunday, October 25

 

St. Michael Catholic Church Bazaar 

Columbus Hall, 13631 TX-36, Needville, Texas, 77461 

BBQ beef, sausage and fried chicken meal served at 11 a.m., $15 per plate. Music TBA.

Coqodaq Fried Chicken Copycat Recipe

 Chasing Michelin Stars on Apple TV. Coqodaq fried chicken copycat re pie from Reddit. Where do you go for KOREAN fried chicken in Houston?


“…Based on discussions on Reddit (specifically r/FoodNYC, r/KoreanFood, and related cooking threads) and recent, closely-watched,, recreation attempts, Coqodaq's fried chicken is known for being extremely crispy, light, and less greasy than traditional Korean Fried Chicken, partly due to using non-seed oils like Zero Acre oil. 

Here is a reconstructed, high-level recipe for a Coqodaq-style fried chicken based on popular Reddit, TikTok, and media recreations. 

Coqodaq-Style Fried Chicken Reconstruction

Key Technique: Brining + Triple Fry (or intense double-fry) for maximum crunch.

Batter: A mix of potato starch, rice flour, AP flour, and often beer or vodka to keep the batter light and crisp. 

1. The Brine (Crucial for Juiciness) 

3.5 lbs chicken wings/drumettes

Buttermilk to cover

Salt (5% salt solution)

Optional: Garlic powder, onion powder

Method: Brine for at least 6-8 hours. 

2. The Coating & Fry

Dry Mix: 1 part Potato Starch, 1 part Rice Flour, 1 part AP flour, salt, pepper, garlic powder.

Wet Mix: Mix some of the dry batter with water/vodka/beer until it resembles a light pancake batter.

Method:

Dredge brined chicken in dry mix.

Dip into wet batter.

First Fry: 300-325°F for 10-13 minutes (or 240-275°F for 6 min in some versions) to cook through.

Rest 10 minutes.

Second/Third Fry: 400-425°F for 2-4 minutes until golden brown and super crispy. 

3. The Sauces (Coqodaq is known for 4 distinct sauces) 

Reddit users mention that the green sauce is a standout, along with their signature garlic soy and gochujang. 

Signature Soy Garlic Glaze: Soy sauce, honey/rice syrup, garlic, ginger, mirin, vinegar.

Gochujang Sauce: Gochujang, ketchup, honey, brown sugar, garlic, ginger. 

Tips from Reddit Users

Non-Seed Oil: To truly replicate, use a high-smoke-point, neutral, non-seed oil (like Zero Acre oil, as used by the restaurant).

Texture: Shake the wet-battered chicken in the dry flour mix again before the first fry to get the "wavy" crunchy texture.

The "Egg": The restaurant serves their chicken with a "caviar" theme (trout roe), but the core of the flavor is in the light, airy batter and the dipping sauces.

Don't Overcrowd: Fry in small batches to keep the oil hot, or you will have "steamed" chicken.

Gus's Fried Chicken Recipe - The Best Duplication So Far of the Gus's Recipe






Update 2024: Clint Frost advises that if one spices up the brine, it will make all of the difference. Here follow his comments and his flour and corn starch recipe, before the recipe from me.

“The key to getting the right heat level is a spicy brine.  I took my normal brine and replaced the salt with “Slap yo mama “hot””.  1 gallon of water.  ¾ cup of the Slap yo mama.  2/3 cup white sugar.  Let that brine for 24 hours.  You can then make the slurry/batter and fry right away.

Batter recipe:

¾ cup corn starch

½ cup AP flour

1.5 tsp salt

1.5 tsp MSG(accent)

1 tsp garlic salt

1 tsp onion powder

2 tsp paprika

1 tbsp black pepper

2 tbsp cayenne

95% of 1 cup of water

Finish the cup with hot sauce.  I like Crystal.

 Fry in peanut oil @ 330.  Wings are perfect after 9 minutes.

-Clint Frost



Here is as close as I have gotten to duplicating the Gus's Fried Chicken recipe. Here follows, my latest, updated recipe:

Gus’s Fried Chicken
#1 2020 (Your Baseline Recipe Before You Start Modifying It For Your Personal Tastes)
 24 hour marinade of the following slurry of water, cornstarch and spices. This long period in the fridge tenderizes the chicken breast(s). . Begin the day before you plan to fry the chicken.
(Increase these quantities, depending on how much chicken you plan to make)
1 lb boneless skinless chicken breast cut into three pieces (or, your standard bone-in chicken pieces like Gus’s does. I went with boneless chicken breasts for this recipe because they are a challenge and I thought this would be a good recipe starting point)
1 cup corn starch
¼ cup (4 tablespoons) all purpose flour
1 tablespoon ground black pepper
1 tablespoon sweet paprika
1 tablespoon cayenne pepper
1 teaspoon Kosher salt
1 cup water (Note: The recipe used to be for buttermilk, but I got to thinking that water might add to the crunch. Feel free to try either buttermilk or water and then decide.) (Note: 1 ½ cups is too much. On my first go, I  actually ended up with 1 ¼ cup water and poured off a little water in the morning that had gathered on top of the marinade and that is how I came up with the 1 cup measurement).

Marinade for 24 hours In the refrigerator, keeping everything refrigerated to protect against bacterial growth. Remove the chicken from the marinade/batter and if everything goes well, the batter/slurry will cling to the pieces. You may need to agitate the batter/slurry to assure that it coats the chicken pieces.

Fry at 325-350 F. Use a neutral vegetable or corn oil. I’ve become a big fan of sunflower oil as it has a high smoke point, but, yeah, vegetable, corn, peanut oils are fine if that is what you have.  I do not recommend canola oil as it smells like frying fish and adds an unpleasant fish taste to fried foods.

Note, when the exterior crust looks perfect, the interior may still be uncooked. Especially if you are doing a variation with other chicken pieces or really large chicken breasts. It is the curse of these huge chickens that they sell now. If you decided to go with a whole chicken, do your best to buy a 2.5-3 lb chicken as this will allow the interior to cook

If it isn't spicy enough, "salt" with Tony Chachere creole seasoning. Next time you make it, increase the amount of cayenne, and/or, add chopped whole serrano chiles or habanero chiles to the marinade.





The long marinade has the effect of making the chicken very moist; even the chicken breasts. Though, as we all know from Kenji Lopez-Alt's articles for Serious Eats, "brining" or long marinades will change the texture of the chicken meat, making it more homogeneous (what Mike Logan, a friend of mine, calls "hammy" in reference to the texture of smoked hams).

I still finish the chicken in the oven to assure that it is cooked throughout.

Temptation may be to make a thicker batter. But I think that for the crispiest crust, a thinner batter is the way to go. Just enough so that it clings.

I used to remove my chicken pieces from the marinade batter with tongs. But I found that this scraped away some of the batter. Now, I just spear the pieces with a fork and drop them into the hot oil.

You can test the quality of your batter by pouring some into the hot oil and frying it up crisp. Taste it and adjust seasonings. If it is too spongy tasting instead of crisp tasting, it may have been too thick and will need to be thinned slightly. 

If you've ever had really good Korean fried chicken, that is similar to the Gus's recipe.

A local Korean chicken place (Toreore) uses this brand of extra crispy batter mix for theirs. You may wish to find it online and buy some to try: Shirakiku brand Extra Crispy Tempura Batter Mix.




Here follow my previous notes, comments and riffs as I continued to work on a Gus's Fried Chicken recipe over the past several years.

But First: Comments from First Hand Experiences From  Readers" of this Blogpost:

A. "I have few "first person" notes on your recipe...
The chicken is delivered custom prebrined and drained from the processor smelling strongly of dill pickle juice (the neon green hamburger slice variety). The chicken is then rotated into large tubs, ice mixed in, and then into the walk-in cooler. The next day, that chicken is then put into a "batter tumbler" (drained but ice left in) with buttermilk and a bag of "Sophie's Mix" which is as far as I can tell, cornstarch, AP Flour, kosher salt, black and white pepper, garlic and onion powder, and lots and lots of cayenne pepper, probably some paprika for added red color. The chicken tumbles until completely coated and batter viscosity adjusted with small amounts of ice water (taking account for liquid that will purge from chicken and melted ice but also some loss from evaporation. Back into tubs into walkin for another 24hr period. The next day that chicken is then ready to fry. It's tossed with a touch more cayenne and so that all chicken is coated with batter and then fried in peanut oil at 375°F. To my memory this is the best I have for you from working at the Austin Gus' for about a year or so. The photos you posted look strikingly similar to their chicken but most people don't know about the pickle brine since it doesn't happen in house. I just always got a strong odor every morning when the chicken truck deliveries were being taken in. Hope that helps."

B.  "There's no real magic trick to their recipe. They use a batter made mostly of buttermilk, cornstarch, and assorted spices. Mainly cayenne, hot sauce, black pepper, paprika, garlic, and salt. Might be a bit of onion mixed in there. The shake mix is mostly the same stuff. They fry it in peanut oil and add the shake to it a couple times mid fry. It is definitely fried in peanut oil, no other oil will produce the same result.

But on the whole, it's a fairly straightforward process. Just a matter of paying attention to what you're doing when deep frying. Given the daily throughput, I'm assuming that they do not pre-marinade the chicken, just are careful about the batter and shake during the frying process. You could get similar or better results from soaking the chicken in a thinner version of the batter in the fridge for 24 hours, because that would soften the meat up and ensure better heat transfer.

But the main thing is to ensure consistency of the batter on the surface during the fry, checking it multiple times and adding shake for flavor, in order to keep it hot enough for long enough to ensure it's fully cooked instead of still cold inside. Basically double or triple fry with additional batter and shake each time you check it. With thin enough batter, additional batter won't over thicken it.

You also need to cook each type of piece separately. Breasts are going to take longer and somewhat more attention than drums or wings, for example. Wouldn't be surprised if they have different pre-set times and/or sections for each type of piece. - Otto M (Reddit)


C. "I went to the original Gus’s many times and I knew Gus and Terrence (Gus’s oldest son).

They most definitely cooked in peanut oil and there’s likely cayenne in it (Terrance’s chicken was hotter than Gus’s) but the mixture was strange. And they most definitely did not pre-soak the chicken - it was mixed up in a tub with the “batter.” Right before cooking.

The “batter” (if you could call it that) looked like the pink slime in the underground river from ghostbusters 2 - that’s the best way I can describe it. It dripped off the chicken with the consistency of syrup but had a pink hue.

People would try all sorts of things to try to get the recipe including calling saying they were the hospital and someone was having an allergic reaction

Gus was a no frills man and would kick you out for cussing or putting your feet on the bench across from you (which was easy to do because the booths were so small in the shack). He was an old ww2 army vet. He used to call the recipe “the grave recipe” because he was taking it to his grave and not even his sons had it.

He finally started getting older and have his two sons the recipe but Gus refused to sell it. He once told me church’s had offered him 500,000 and he turned it down because he had heard the Coronel (KFC) had gotten more and that his chicken was way better than the Colonel’s recipe.

Gus finally passed and after some time his sons franchised - the first one being downtown. They still mixed the “batter” in mason and sold it to the one downtown.

Funny thing, the one downtown was terrible when it opened. But there was a fire at the original in Mason (one of several) and while it was being repaired and brought up to code, the sons came down to the original and told the couple that ran the franchise all the things they were doing wrong (they since divorced, the wife kept the one downtown and the husband opened the one on mendenhall - the second franchised location).

Since then a company formed here in Memphis finally bought the recipe from Gus’s sons and it now sits in a vault like the original coke recipe. That company handles all franchising and sales of the “batter.”

Gus was one of a kind - I don’t think I ever saw him smile. If he wasn’t cooking he’d sit in his spot (usually the booth closest to the kitchen), in a perfectly ironed white or blue shirt sleeve shirt, hand on his cane. His hair was white and he still wore it in a same short 1950s style.

He had zero tolerance for anyone not abiding by the rules of his tiny restaurant. That was his domain. They sold 40s of 2 or three domestics and the only sides were beans, dirty rice, and white bread.

The service took forever and a day. Each son and Gus had their own chicken when they were cooking and that was their profit for the day on sales during their cooking shift.

Remember the place was very small and wide open - the “kitchen” was just a couple of fryers right behind the cash register.

After Gus passed they’d shut the restaurant down when Judge Judy was on - if you were in there you were good but the screen door would be locked and there would often be a line forming outside while everyone - wait staff (all family) and cooks alike watched.

Another fun fact - the second gus’s wasn’t the one downtown. For a short time one of Gus’s sons ran one in Jackson, TN. This was way before the franchise agreements.

Lots of memories from that place. IMHO the original will always be the best and the one downtown is as close to the original as you can get. All others are good but not great (I’ve been to a couple that should be shut down due to quality." -Benefit of Mr. Kite (also Reddit)




(Special Note to My Readers: Also, be sure to check out my other Gus's Fried Chicken postings as these have additional information on spices for this recipe) (Update August 2017: Be sure to see my more recent posts on the recipe and photos from my August 2017 visit)


Today, I came as close as I have gotten to figuring out the Gus's Fried Chicken recipe.

I started this blog back in March of 2013.

It is not the Saveur Magazine recipe and it is not the Nora Jones recipe (the two most common recipes that show up when one does a search on the Internet).

The secret is that it is a slurry. You may want to think of it as a batter, but I think slurry is almost a better description since the cornstarch doesn't really fully blend in with the buttermilk (you need to keep stirring as it does separate out if left sitting). You have to mix corn starch and buttermilk to the right consistency, and then add just the right amount of paprika, cayenne, garlic powder, salt, etc. followed by just enough Louisiana hot sauce to make it work. Too much hot sauce will affect the crispness. It needs to be a slightly thicker batter ( I would describe it as crepe batter consistency, or, a slightly thinner pancake batter). (Although: I also want to try a straight hot sauce and cornstarch experiment, an icewater and cornstarch experiment, and also a whole milk and cornstarch experiment in the future).

I switched to Canola oil for a while ("Canadian oil low acid"), ignoring my personal opinion that Canola oil gives food a fishy smell and taste. But I am back to recommending Crisco oil or peanut oil as my personal preferences. I just don't like Canola oil.
So, here is what needs to come together for this to work.

The important thing is:
Buttermilk - 1 1/4 cups buttermilk to....
Cornstarch - 1 cup corn starch to make the basic slurry
(experiment with reducing the amount of buttermilk to corn starch to make a thicker slurry)
(note: I've tried a water and corn starch slurry but wasn't pleased with the results. I haven't tried a water and egg with corn starch slurry though…the egg would add viscosity)

Update August 2017: It appears that a critical component is a 24 hour soaking in the slurry.

And then you will want to season to taste (I have specifically not given guidelines here as I want you to do your own homework; use your best judgement. Everyone's taste buds are different)

Paprika (this will help darken the chicken, giving it some color; I will usually do 1/4 tsp)
Cayenne (this will add heat; I will usually do a 1/2 tsp)
Black pepper (this will add heat; I will usually do a 1/2 tsp)
White pepper (this will add heat; I will usually do a 1/2 tsp)
Garlic powder (personally I just use a pinch because, for me, garlic powder adds an aftertaste to the chicken; but that is just a personal bias)
Salt (go easy on the salt; you can always add salt at the table)
Louisiana hot sauce (start off with 8 dashes per above buttermilk/cornstarch slurry)
MSG (most commercial chicken has some MSG in it; start off with 1/4 tsp and adjust to your preference with the next batch that you make)







German Chocolate Cake Recipe

 German chocolate cake is not "German". It refers to German's chocolate, a type of chocolate developed by Sam German in 1852 for the Baker's Chocolate Company. The recipe is very Texan, from a Dallas/Fort Worth State Fair.


German Chocolate Cake

 

I typically use the 1234 cake recipe from the back of the Swan’s Down cake flour box. But, here also is the cake recipe for this one. The custard frosting recipe makes a lot and you will have left over frosting for topping on Rice Krispie Treats.

 

3 cups sugar

1 ½ cups, that is, 3 sticks, unsalted butter

3 cups evaporated milk

12 egg yolks, beaten

3 cups flaked and sweetened coconut

3 cups of chopped pecans

3 teaspoons of vanilla extract

 

Combine the ingredients except the vanilla, coconut and pecans in a sauce pan and cook over medium heat, stirring until thickened for about 10-15 minutes. Allow to cool for at least 20 minutes and then add the coconut, vanilla and pecans and set aside.

 

This cake recipe calls for 350 F oven, floured (3) 10 inch pans

2 ½ cups AP flour (assumed 120 g per cup)or, try it with cake flour

1 ½ cups unsweetened cocoa powder

1 ½ teaspoons salt, or less if preferred

1 tablespoon baking soda

1 tablespoon baking powder

3 cups sugar

5 large eggs

1 ½ cups buttermilk (the acid in the buttermilk will react with the baking soda)

1 ½ cups strong coffee

1 ½ sticks of softened & unsalted butter.

 

As bakers, you know that you  beat your softened butter with your sugar until creamy. Then you add eggs. Then the wet ingredients. Separately, you’ve whisked together the dry ingredients and you add these just until blended.

 

For less of each, divide these recipes in half. Baking time is about 25-30 minutes.


Gus's Fried Chicken Recipe - "This Fellow" (GQ Article That Mentions This Blog)

Imagine my surprise to get a link and a shout out as "this fellow" in a GQ article on Gus' Fried Chicken. Yay me.

Possibly my favorite take comes from this fellowwho wants to make clear his recipe is NOT the same as the Norah Jones formula. If you read down into the comments, he’s still tweaking the recipe in search of the perfect Gus’s clone, three years after his initial post. "


www.gq.com/story/gus-fried-chicken-is-the-best-chicken


A Love Letter to Gus's, the Best Fried Chicken in the World*

This week, Lang Whitaker takes us down to Memphis, where it's maybe worth side-stepping the barbecue lines for some seriously addicting fried chicken
Every culture has their indulgences, a food that soothes the soul while eventually hardening the arteries. As a born and bred Southerner, fried chicken is my birthright. It is one of my earliest food memories, as my grandmother on her farm in Alabama used a bag of crushed potato chips to create a salty, crunchy crust on her birds. I now have my own fried chicken recipe, painstakingly developed over time, which TBH I probably will never share with you unless we become much better friends. 
All that to say, I take my fried chicken seriously. Which means I do not say this lightly: Gus’s World Famous Fried Chicken might very well be the best fried chicken in the world. 
The very best foods transport us to places. The first time my teeth cracked into a thigh at Gus’s and that boiling rush of chicken juices hit my tongue, suddenly I was no longer in Memphis—instead I was a kid again just outside Atlanta at a church potluck luncheon, where some woman had brought along a Tupperware container of her best homemade fried chicken for all of us to enjoy, bless her heart.
Since my initial visit to their downtown Memphis location one year ago, I’ve thought of Gus’s often. Sometimes daily. Even thinking of Gus’s elicits a thrumming deep in my soul. Is it excitement? Hunger? Triglycerides?
While many people spend time arguing about the best barbecue in Memphis, I am perfectly fine with letting that debate rage while I sneak over to Front Street and walk south until I hit the line snaking outside of Gus’s. (Its second location, it's worth noting.) The restaurant isn’t much—a low-slung brick building with a dining room that seats maybe 50 or so folks, with checkerboard tablecloths and laminated menus.
Gus’s bills its chicken as “hot and spicy,” which is a bit of a misnomer. Certainly it is hot and, sure, it’s spicy. But it isn’t unbearable. As Gus’s website explains, “[T]he heat is more gentle, like the touch of an old friend.” (Well, perhaps an old friend who just dipped their hand in cayenne pepper.) Either way, Gus’s is never overwhelming–there’s a reason they leave bottles of hot sauce on the table. (While I can appreciate spicy food, my stomach does not.)
What makes Gus’s chicken so perfect? It starts with the skin, which is deep-fried to the color of bourbon while remaining brittle, with the crunch of an eggshell. Then lurking below that crunch is a subterranean flesh so moist and tender that it almost defies reality. While the textural interplays are superb, the flavors are even better, as a bold saline note underlines all that amiable spice. 
A disclaimer: I can’t speak to Gus’s white meat chicken, because I’ve never had Gus’s white meat fried chicken, because nobody who truly loves fried chicken likes white meat.







gus-fried-chicken-02.jpg
Lang Whitaker
As a home chef, part of the allure of Gus’s was trying to reverse-engineer the chicken once I got home. Thanks to this video from the Food Network, we know there’s a liquid batter involved, but that’s really all we know. How long is it marinated? What’s in the marinade? What is the crisping agent? Is the oil seasoned? I have performed many Gus’s deep dives on the internet, and found a simplistic version from Saveur, as well as, randomly, an attempt at Gus’s recipe from jazz crooner Norah Jones.
Possibly my favorite take comes from this fellow who wants to make clear his recipe is NOT the same as the Norah Jones formula. If you read down into the comments, he’s still tweaking the recipe in search of the perfect Gus’s clone, three years after his initial post.
The more I thought about it, though, the more I realized I don’t want to know how it’s done. There’s something magical about Gus’s chicken, the way all these elements are expertly balanced in a way nobody can decode. There’s also the context: When I make fried chicken, it’s event cooking, requiring gallons of oil and extended time in the kitchen overlooking the vat of flammable fat bubbling furiously on the stove; at Gus’s, I can just sit and eat and smile and get free refills of sweet tea and go home fat and happy.
I was willing to consider that since my first visit, absence may have made my tongue grow fonder—because I can’t eat at Gus’s weekly or monthly, I probably value it even more. (If Gus’s doesn’t come to you, you must go to Gus’s.) Although Gus’s is expanding aggressively, my current home of New York City doesn’t seem to be in their plans anytime soon. 
There may be better fried chicken out there somewhere, but I have not found it. Doesn’t mean I’m gonna stop looking, though.

Gus' Fried Chicken Recipe - Photos and Video Links to YouTube


























Gus's Fried Chicken - You will hear me talking about Gus's Fried Chicken on this blog and elsewhere, not because it is the best fried chicken that I have ever had. But because the batter was unique enough that it had me scratching my head on what was in it. I haven't done any experimentation as of this date with brown rice flour. But I can confirm that a 50/50 ratio of wheat flour and corn flour comes closer than a straight wheat flour recipe.  My other guess is that there is some sugar in it. Dylan at Boomtown Coffee confirmed to me that sugar will contribute to the crispness.  Anyway. Here is a video or two of what we are talking about.

(Update: I will discover that the base is a slurry of 1 cup cornstarch to 1 1/4 buttermilk)

So cool that Pollos Hermanos on Breaking Bad owner and all around bad guy is Gus.


http://www.youtube.com/watch?v=KZN-BdcoR1Q

http://www.youtube.com/watch?v=bMFQifuTL2g

http://www.youtube.com/watch?v=HEqezc4IrJQ

http://www.youtube.com/watch?v=JBFm8xILzRU