Craving something crunchy, juicy, and packed with flavor? Look no further than this Gus Fried Chicken recipe. It’s the perfect blend of spices and crispiness that’ll have you coming back for seconds.
Why This Recipe Works
- The buttermilk marinade ensures the chicken is tender and juicy inside.
- A secret blend of spices gives the chicken its unforgettable flavor.
- Double dredging in flour creates that extra crispy exterior we all love.
Ingredients
- 4 lbs chicken pieces (thighs and drumsticks recommended)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- Vegetable oil for frying
Equipment Needed
- Large mixing bowls
- Whisk
- Deep fryer or large heavy-bottomed pot
- Meat thermometer
- Tongs
- Paper towels
Instructions
Step 1: Marinate the Chicken
In a large bowl, combine the chicken pieces with buttermilk, ensuring each piece is fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results. This step is crucial for tender, flavorful chicken.
Step 2: Prepare the Dredging Mixture
In another large bowl, whisk together flour, garlic powder, onion powder, paprika, salt, and black pepper. This mixture will give your chicken that signature crispy coating and deep flavor.
Step 3: Dredge the Chicken
Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. For extra crispiness, dip back into buttermilk and dredge in flour a second time.
Step 4: Fry to Perfection
Heat oil in a deep fryer or large pot to 350°F. Fry chicken in batches, avoiding overcrowding, for about 12-15 minutes or until golden brown and internal temperature reaches 165°F. Use tongs to turn pieces occasionally for even cooking.
Step 5: Drain and Serve
Transfer fried chicken to a plate lined with paper towels to drain excess oil. Let rest for 5 minutes before serving to ensure juices redistribute, making every bite succulent.
Tips and Tricks
For the crispiest chicken, ensure your oil is at the correct temperature before adding chicken. Too cool, and the chicken will absorb oil and become greasy; too hot, and the outside will burn before the inside cooks. Letting the dredged chicken sit for 10 minutes before frying helps the coating adhere better. Always use a meat thermometer to check for doneness, as cooking times can vary based on chicken size and oil temperature.
Recipe Variations
- Spicy Version: Add cayenne pepper or hot sauce to the buttermilk marinade for a kick.
- Herb-Infused: Mix dried herbs like thyme or rosemary into the flour mixture for an aromatic twist.
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend for those with dietary restrictions.
Frequently Asked Questions
Q: Can I bake this chicken instead of frying?
A: Yes, for a healthier version, bake at 400°F for 25-30 minutes, turning halfway through. The coating won’t be as crispy but still delicious.
Q: How long can I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Q: Can I use boneless chicken?
A: Absolutely! Adjust cooking time accordingly, as boneless pieces cook faster.
Summary
This Gus Fried Chicken recipe delivers crispy, juicy, and flavorful chicken every time. With a few simple steps and tips, you’ll master the art of fried chicken that’s sure to impress.
