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Gus's Fried Chicken Recipe

Gus's Fried Chicken Recipe

Olivia Brooks
Try this homemade Gus’s Fried Chicken recipe—thin, crispy coating, tender meat, and a cayenne-forward seasoning blend.
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Prep Time 15 minutes
Cook Time 14 minutes
Marinating Time 4 hours
Total Time 4 hours 29 minutes
Course Main Course
Cuisine American
Servings 4
Calories 480 kcal

Equipment

  • Large mixing bowls
  • Whisk
  • Measuring cups & spoons
  • Tongs
  • Cast-iron skillet or heavy-bottomed pot
  • Oil thermometer (clip-on)
  • Sheet pan + wire rack
  • Paper towels

Ingredients
  

For the Chicken Marinade

  • 1 whole chicken cut into 8 parts or 3 lbs chicken with bones.
  • 2 cups buttermilk
  • 1 tbsp hot sauce
  • 1 tbsp cayenne pepper
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 –1½ tsp salt
  • 1 tsp black pepper

For the Seasoned Flour

  • 2 cups all-purpose flour
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper

For Frying

  • Peanut oil or vegetable oil enough to cover the skillet 2 inches deep

Instructions
 

Step 1: Marinate the Chicken

  • Whisk the buttermilk, hot sauce, cayenne, paprika, garlic powder, onion powder, salt, and pepper in a bowl.
  • Add the pieces of chicken and coat them. Fridge and cover at least:
  • 4 hours (minimum)
  • Overnight (best texture + flavor)
  • One of the secrets of this Gus-style juiciness is this extended marinade period.

Step 2: Season the Flour

  • In a large bowl, mix:
  • Flour
  • Cayenne
  • Paprika
  • Garlic powder
  • Onion powder
  • Salt + black pepper
  • The bread must be immoderately salted--be a brave boy.

Step 3: Dip and Dredge

  • Remove the chicken from the marinade, allowing the surplus to drip.
  • Put each piece into seasoned flour, and pound it in until the coating sticks.
  • You desire a fine, healthy coating (the coating of Gus is neither thick nor crunchy like in fried chicken in Korea; it is light and crackly).
  • Allow the chicken to rest on a wire rack for 10–15 minutes.
  • This aids the coating to stick well and gives it that trademark crispy outside.

Step 4: Heat the Oil

  • Heat oil to 325–330°F (163–165°C).
  • This lower-than-normal frying temperature ensures the chicken finishes cooking without burning the crust.

Step 5: Fry the Chicken

  • Fry in batches — no crowding in the skillet.
  • Cooking time:
  • White meat (breast): ~12–14 minutes
  • Dark meat (thighs, drumsticks): 14–16 minutes
  • Turn pieces to brown evenly.
  • The chicken will become a rich golden warm shade with small particles of spice scattered.

Step 6: Drain + Serve

  • Place fried chicken on a wire rack (NOT directly on paper towels).
  • Serve hot with:
  • White bread
  • Pickles
  • Coleslaw
Keyword Gus's Fried Chicken Recipe