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Gus's Fried Chicken Recipe

Gus's Fried Chicken Recipe

Emma Johnson
This Gus's Fried Chicken Recipe delivers crispy coating, tender chicken, and bold Southern flavors using easy pantry ingredients.
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Prep Time 20 minutes
Cook Time 30 minutes
Marinate Time 4 hours
Total Time 4 hours 50 minutes
Course Dinner
Cuisine Southern American
Servings 6 servings
Calories 520 kcal

Equipment

  • Large skillet or deep frying pan
  • Medium pot or Dutch oven
  • Tongs
  • Mixing bowls
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Wooden spoon or spatula
  • Wire rack or paper towels
  • Baking sheet or large plate

Ingredients
  

For the Chicken Marinade

  • 3 pounds bone-in chicken pieces
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

For the Flour Coating

  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon seasoned salt

For Frying

  • Vegetable oil or peanut oil for frying

Instructions
 

Step 1: Marinate the Chicken

  • Put the chicken pieces in a large bowl or zip-top bag. Pour in the buttermilk and hot sauce. Add the salt, pepper, garlic powder, and paprika.
  • Mix everything together until all the chicken is coated.
  • Cover the bowl and refrigerate for at least 4 hours. Overnight is even better if you have time.
  • I usually do this in the morning before work so dinner is easier later.

Step 2: Make the Seasoned Flour

  • In a separate large bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, pepper, and seasoned salt.
  • Use a fork or whisk so the spices spread evenly.
  • The first time I skipped mixing properly and ended up with one super salty drumstick and one completely bland thigh. Not great.

Step 3: Heat the Oil

  • Pour about 2 inches of oil into a deep skillet or pot.
  • Heat the oil over medium heat until it reaches around 350°F.
  • If you don’t have a thermometer, drop a pinch of flour into the oil. If it sizzles right away but doesn’t burn instantly, the oil is usually ready.
  • Try not to rush this part. Oil that’s too cool makes greasy chicken.

Step 4: Coat the Chicken

  • Take one piece of chicken out of the buttermilk and let the extra drip off.
  • Press the chicken into the flour mixture really well. I mean really press it in there.
  • You want little craggy bits and rough spots because those become the crispiest parts after frying.
  • Place the coated chicken on a plate or baking sheet.
  • Repeat with all the pieces.
  • Let the chicken sit for about 10 minutes before frying.
  • That resting time helps the coating stick instead of falling off into the oil.

Step 5: Fry the Chicken

  • Carefully place 3 or 4 pieces of chicken into the hot oil.
  • Do not overcrowd the pan.
  • Fry the chicken for about 12 to 15 minutes per batch, turning occasionally.
  • The outside should turn deep golden brown and smell amazing.
  • You’ll hear the bubbling slow down slightly when the chicken is close to done.
  • The internal temperature should reach 165°F.
  • Drumsticks usually cook a little faster than thick breasts.

Step 6: Drain and Rest

  • Move the fried chicken to a wire rack or paper towel-lined plate.
  • Let it rest for about 5 minutes before serving.
  • I know people always want to grab a piece immediately, but the coating stays crunchier if you wait a few minutes.

Notes

  • Use bone-in chicken for the juiciest results.
  • Thighs and drumsticks stay more tender than breasts.
  • A little cornstarch in the flour makes a crispier crust.
  • Keep fried chicken warm in a 200°F oven while finishing batches.
  • Let the oil return to temperature between batches.
  • Use tongs instead of forks so you don’t tear the coating.
Keyword Gus's Fried Chicken Recipe