5 Easy Gus Fried Chicken Recipes
You may find easy, medium, and hard Gus Fried Chicken recipes by using the filters to refine your search based on variables like the number of people the recipe serves, the number of calories in each serving, and the length of time you have to make the meal. You may find the world’s most popular foods from every region in this cookbook. This book is considered mandatory reading among people of my generation because of its vast popularity, inexpensive price, and ease of availability. Enjoy your meal!
Gus’s World Famous Fried Chicken is a popular fried chicken restaurant based in downtown Memphis, Tennessee. It was founded in the tiny town of Mason, Tennessee. It has been featured on Food Channel television shows including The Best Thing I Ever Ate, $40 a Day with Rachael Ray and Man v. Food. As of March 2020, there are 30 locations in 14 states across the United States. The business is known for the hearse out front advertising “chicken worth dying for”. A red rooster also frequented the business.Wiki
1.Gus’s Fried Chicken Recipe
Gus's Fried Chicken Recipe
Ingredients
- 1 3 1/2 pound chicken cut into 8 pieces
- 1 quart buttermilk
- Peanut oil
- 3 cups flour
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper freshly ground
Instructions
- A 3-1/2 pound chicken should be cleaned and divided into eight pieces.
- Add 1 quart of buttermilk and the chicken pieces to a nonreactive pan.
- For at least two hours or overnight, cover and chill.
- Combine the flour, paprika, cayenne, salt, and freshly ground black pepper in a sizable plastic bag. Shake to blend gently.
- Heat 3/4 inch of peanut oil in a cast-iron skillet over medium-high heat.
- Shake each piece of chicken in a bag of seasoned flour until thoroughly covered.
- Add the largest chunks of chicken first, skin side down, as soon as the oil is really hot.
- Reduce heat to medium and cook the chicken for 12 to 15 minutes on each side, or until it is crispy and golden.
- After taking the chicken out of the oil, pat it dry using paper towels. Enjoy!
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,115 | |
| % Daily Value* | ||
| Total Fat 54 g | 83 % | |
| Saturated Fat 15 g | 74 % | |
| Trans Fat 0 g | ||
| Cholesterol 212 mg | 71 % | |
| Sodium 1,740 mg | 72 % | |
| Total Carbohydrate 85 g | 28 % | |
| Dietary Fiber 3 g | 13 % | |
| Total Sugars 12 g | ||
| Includes – Added Sugars | ||
| Protein 68 g | 137 % | |
| Vitamin D 1 Вµg | 4 % |
|---|---|
| Calcium 335 mg | 34 % |
| Iron 4 mg | 22 % |
| Potassium 1,025 mg | 22 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: egg Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 54 g | 83 % |
|---|---|---|
| Saturated | 15 g | 74 % |
| Trans | 0 g | – |
| Monounsaturated | 22 g | – |
| Polyunsaturated | 13 g | – |
| Carbs | 85 g | 28 % |
| Fiber | 3 g | 13 % |
| Total Sugars | 12 g | – |
| Added Sugars | – | – |
| Protein | 68 g | 137 % |
| Cholesterol | 212 mg | 71 % |
| Sodium | 1,740 mg | 72 % |
| Calcium | 335 mg | 34 % |
| Magnesium | 106 mg | 25 % |
| Potassium | 1,025 mg | 22 % |
| Iron | 4 mg | 22 % |
| Zinc | 5 mg | 48 % |
| Phosphorus | 722 mg | 103 % |
| Vitamin A | 183 Вµg | 20 % |
| Vitamin C | 7 mg | 8 % |
| Thiamin (B1) | 0 mg | 30 % |
| Riboflavin (B2) | 1 mg | 58 % |
| Niacin (B3) | 20 mg | 124 % |
| Vitamin B6 | 1 mg | 85 % |
| Folate (Equivalent) | 54 Вµg | 13 % |
| Folate (Food) | 54 Вµg | – |
| Vitamin B12 | 1 Вµg | 57 % |
| Vitamin D | 1 Вµg | 4 % |
| Vitamin E | 3 mg | 20 % |
| Vitamin K | 7 Вµg | 6 % |
Source: https://jangorecipes.com/guss-fried-chicken-recipe/
Also interesting about Gus Fried Chicken:
Who is the owner of Gus fried chicken?
Terry Bonner, the proprietor
Terry Bonner, the restaurant’s proprietor, says that the recipe for Gus’s famously spicy fried chicken dates back to 1953 and has been passed down through the family. When it comes to serving hot and spicy fried chicken, the Mason location was the first in all of West Tennessee.
How spicy is Gus’s fried chicken?
It’s a bit of a misnomer that Gus’s chicken is “hot and spicy.” Yes, it’s spicy and yes, it’s hot. However, it is not intolerable. As stated on the Gus website, “[T]he heat is more delicate, like the touch of an old friend.” (Perhaps an old friend with freshly cayenne peppered hands.)
2.Fried Chicken – ultra craggy crispy crust!
Fried Chicken - ultra craggy crispy crust!
Ingredients
- 1.8 kg/ 3.6lb bone in skin on small thighs (< 200g/7oz), drumsticks, whole wings, breast (< 200g/7oz) (Note 1)
- Buttermilk marinade:
- 1 cup buttermilk Note 2 for sub
- 1 tbsp salt
- 1 egg
- Fried Chicken Breading Note 9:
- 2 1/4 cups flour plain / all purpose
- 3/4 cup corn flour / cornstarch
- KFC 11 Secret Herbs and Spices Note 9:
- 3 tsp salt
- 3/4 tsp celery salt
- 1.5 tbsp black pepper Note 2
- 1.5 tsp sweet paprika ie. not hot or smoked
- 1/2 tsp cayenne pepper optional
- 1.5 tsp onion powder
- 3 tsp garlic powder
- 1 tsp mustard powder
- 3/4 tsp ginger powder
- 1.5 tsp dried thyme
- 1.5 tsp dried oregano
- To fry:
- 1.5 - 2 litres / quarts vegetable oil or canola or peanut, Note 8 for re-use
Instructions
- Buttermilk Marinade Chicken: In a basin, stir the marinade until the salt is dissolved.
- Pour into plastic bag with chicken, then massage to coat. Remove excess air, seal, and refrigerate for 12 to 24 hours while turning occasionally.
- Place the chicken in a large basin with the marinade.
- Blend for breading:
- Breading and all of the KFC secret spices should be whipped together.
- 4.5 tablespoons of marinade should be added to the flour mixture. Rub in with your fingers to make several lumpy pieces the size of peas throughout (this creates extra super crunchy craggy bits).
- Spread out in a skillet or small dish (easier to work with).
- Cooking preparation (follow the steps in the correct order):
- Place rack on tray and preheat oven to 80°C/175°F to maintain chicken's warmth. (Note 3) Pour oil into a large, heavy-bottomed pot and fill it to a depth of 6 cm (2.5") (my 26 cm (10.5" cast iron pot = 1.75L/quarts oil, Note 4) Heat oil over medium to medium-high heat to 180°C (350°F) and try to maintain the temperature as best you can (Note 5).
- Breading:
- in this order: Start cooking the thighs and drumsticks, then the wings, and finally the breast. (Note 6).
- Place a piece of chicken in flour after dipping it in the remaining marinade.
- Apply thoroughly, pushing firmly to adhere. Place on platter.
- Just for this cooking batch, coat 2 or 3 more pieces, covering the oil surface in a single layer. Note 7: Fried foods
- Place the chicken in the oil carefully; although it will bubble vigorously, it won't spit.
- Once the chicken is added, the temperature of the oil should fall to 150°C or 300°C; set the heat to this level.
- To help the crust adhere to the chicken skin, DO NOT TOUCH the chicken for two minutes. After that, you can flip them if you wish, but the oil should be deep enough that you don't need to.
- Cook thighs and drumsticks for 8 minutes (wings for 5) or until deep golden brown and internal temperature reaches 75°C/167°F at the thickest section.
- Fry breast for 6 minutes, or until internal temperature is 65°C/150°F at the thickest section (time depends on size).
- Place on rack, then reheat in oven. Repetition is key, coating each batch of chicken right before cooking.
- Serve right away!
- Traditional sides include cole slaw, KFC-style potato & gravy, grilled or steaming corn, soft rolls or cornbread, fries, and southern baked beans.
Notes
The thighs and breast should be cut into smaller pieces, ideally 200g/7oz or less, to guarantee thorough cooking and reduce the need for bother when finishing them in the oven. I successfully cooked 220g/7.7oz bone-in thighs. If they weigh 250g/8.8oz or more, you must either cook them in the oil until extremely dark golden or finish in the oven.
If you can't find any, you can create your own buttermilk. White vinegar, 1 teaspoon, milk, stir, wait 10 minutes. may curdle. Use in accordance with the recipe.
The temperature at which chicken will remain warm, maintain its crispy exterior, but not further cook the meat within is known as the "keeping chicken warm" temperature. To keep the underside of the chicken really crispy, a rack is necessary.
I feel secure using a large cast iron pot as a frying utensil. Use a wok for the best oil efficiency; the same amount of frying will use around 30% less oil. I congratulate you if you own a deep fryer!
Use a thermometer or surface scanning thermometer to determine the temperature of the oil. If you don't have one, try dropping a piece of breading into the pan to see if it sizzles right immediately but doesn't burn too rapidly. Alternatively, insert a bamboo chopstick into the bottom of the pot and touch it; if bubbles appear, the oil is ready.
Depending on the size of the chicken, how well the pot retains heat, how stable the stove is, etc., cooking times may vary. To check internal temperature, a thermometer is preferable. The cook times given in the recipe are based on the supplied chicken weights and the heat temperatures for the oil, assuming a cast iron pot is used. As a guide, consider the color of the crust.
Thighs and drumsticks should be cooked together first and at the same time. After wings, finish with the breast. Reason: Breast cooks more quickly in a preheated oven while dark meat retains more juice.
When batch cooking, avoid coating all the chicken and leaving it unattended for the duration of the cooking process; otherwise, the crust will become soggy.
Oil recycling - I don't deep fry as often because I detest the oil waste! I use the straightforward cornflour/cornstarch approach from Cooks Illustrated to clean my oil. Once cleaned, I can usually reuse oil three times. Unfortunately, I discover that fried chicken can only be used one more. Due in part to the robust flavor of the ingredients and in part to the fact that you cook it for a solid 25 minutes, which uses a lot more oil than standard deep-frying recipes.
Notes on the breading mixture: While it may seem like a lot of pepper, it is essential to the KFC flavor and doesn't make the food spicy. Keep in mind that just a small amount of seasoning actually makes it onto each piece of chicken.
Simply add 2 teaspoons of cayenne pepper to the breading for the hot and spicy version! There is more breading coating flour than you need, so you'll throw out around 1 cup of it. That will give it a wonderful buzz (but won't blow your head off). As wasteful as it may sound, I've tried using less, but the last parts end up being sloppy or difficult. As a result, I gave in and increased the amount of breading since the crust is the star of this recipe.
Source of the recipe: Based on my testing, several procedures were modified from Kenji's recipe on Serious Eats. Spices are part of my "11 secret herbs and spices" KFC imitation blend.
| Amount Per Serving | ||
|---|---|---|
| Calories | 792 | |
| % Daily Value* | ||
| Total Fat 56 g | 86 % | |
| Saturated Fat 7 g | 36 % | |
| Trans Fat 0 g | ||
| Cholesterol 183 mg | 61 % | |
| Sodium 670 mg | 28 % | |
| Total Carbohydrate 34 g | 11 % | |
| Dietary Fiber 2 g | 6 % | |
| Total Sugars 1 g | ||
| Includes – Added Sugars | ||
| Protein 37 g | 75 % | |
| Vitamin D 0 Вµg | 2 % |
|---|---|
| Calcium 65 mg | 6 % |
| Iron 2 mg | 13 % |
| Potassium 498 mg | 11 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * sugar Conscious * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added
| Fat | 56 g | 86 % |
|---|---|---|
| Saturated | 7 g | 36 % |
| Trans | 0 g | – |
| Monounsaturated | 34 g | – |
| Polyunsaturated | 10 g | – |
| Carbs | 34 g | 11 % |
| Fiber | 2 g | 6 % |
| Total Sugars | 1 g | – |
| Added Sugars | – | – |
| Protein | 37 g | 75 % |
| Cholesterol | 183 mg | 61 % |
| Sodium | 670 mg | 28 % |
| Calcium | 65 mg | 6 % |
| Magnesium | 48 mg | 11 % |
| Potassium | 498 mg | 11 % |
| Iron | 2 mg | 13 % |
| Zinc | 4 mg | 35 % |
| Phosphorus | 366 mg | 52 % |
| Vitamin A | 47 Вµg | 5 % |
| Vitamin C | 1 mg | 1 % |
| Thiamin (B1) | 0 mg | 17 % |
| Riboflavin (B2) | 0 mg | 33 % |
| Niacin (B3) | 9 mg | 57 % |
| Vitamin B6 | 1 mg | 53 % |
| Folate (Equivalent) | 18 Вµg | 5 % |
| Folate (Food) | 18 Вµg | – |
| Vitamin B12 | 1 Вµg | 44 % |
| Vitamin D | 0 Вµg | 2 % |
| Vitamin E | 9 mg | 59 % |
| Vitamin K | 11 Вµg | 9 % |
Source: https://www.recipetineats.com/fried-chicken/#
Also interesting about Gus Fried Chicken:
Is Gus’s fried chicken breaded?
Gut Feelings About Gus’s Fried Chicken. A New Take on Fried Chicken Without the Breading!!! In a word, it’s yummy. Incredible seasonings.
Is Gus Famous fried chicken Black Owned?
A black guy originally owned the Gus’s location. However, a white woman bought the franchise rights and the business when it was for sale. She has done a fantastic job of staying true to the original recipe.
3.Skillet Fried Chicken
Skillet Fried Chicken
Ingredients
- 2 tablespoons kosher salt divided
- 2 teaspoons plus 1 tablespoon freshly ground black pepper
- 1 1/2 teaspoons paprika
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 3 –4-lb. chicken cut into 10 pieces, backbone and wing tips removed
- 1 cup buttermilk
- 1 large egg
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- Peanut oil for frying
Instructions
- A small bowl should be used to combine 1 Tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder, and onion powder. Use spices to season chicken. In a medium bowl, add the chicken; cover and refrigerate all night.
- Give the chicken an hour to stand covered at room temperature. In a medium bowl, whisk together the buttermilk, egg, and 1/2 cup water. In a 9x13x2 pan, combine flour, cornstarch, the last tablespoon of salt, and the last tablespoon of pepper "baking pan
- Pour 3/4 of an inch of oil into a 10"–12" cast-iron pan or other large, straight-sided skillet (not nonstick) ". Deep-fry thermometer is supported in oil with bulb immersed. Heat until thermometer reads 350° over medium-high heat. Set a wire rack within a sizable baking sheet with a rim in the meantime.
- Dip chicken in buttermilk mixture, one piece at a time (use one hand for wet components and the other for dry ingredients), letting excess drip back into basin. Dredge in the flour mixture; brush off excess by tapping the bowl. 5 chicken pieces should be put in the skillet. When the skin is a deep golden brown and an instant-read thermometer put into the thickest part of the chicken registers 165°, the chicken is done. This takes around 10 minutes for wings and 12 minutes for thighs, legs, and breasts when frying chicken.
- Remove the chicken from the skillet with tongs, allowing any extra oil to drip back into the skillet, and then place the chicken on the prepared rack.
- Then, let the chicken cool for at least 10 minutes before serving. Repeat with the remaining chicken pieces.
Nutrition Facts
10 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 700 | |
| % Daily Value* | ||
| Total Fat 52 g | 80 % | |
| Saturated Fat 11 g | 54 % | |
| Trans Fat 0 g | ||
| Cholesterol 101 mg | 34 % | |
| Sodium 612 mg | 25 % | |
| Total Carbohydrate 32 g | 11 % | |
| Dietary Fiber 1 g | 6 % | |
| Total Sugars 1 g | ||
| Includes – Added Sugars | ||
| Protein 26 g | 51 % | |
| Vitamin D 0 Вµg | 2 % |
|---|---|
| Calcium 56 mg | 6 % |
| Iron 3 mg | 17 % |
| Potassium 317 mg | 7 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * sugar Conscious * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added
| Fat | 52 g | 80 % |
|---|---|---|
| Saturated | 11 g | 54 % |
| Trans | 0 g | – |
| Monounsaturated | 23 g | – |
| Polyunsaturated | 15 g | – |
| Carbs | 32 g | 11 % |
| Fiber | 1 g | 6 % |
| Total Sugars | 1 g | – |
| Added Sugars | – | – |
| Protein | 26 g | 51 % |
| Cholesterol | 101 mg | 34 % |
| Sodium | 612 mg | 25 % |
| Calcium | 56 mg | 6 % |
| Magnesium | 36 mg | 9 % |
| Potassium | 317 mg | 7 % |
| Iron | 3 mg | 17 % |
| Zinc | 2 mg | 17 % |
| Phosphorus | 235 mg | 34 % |
| Vitamin A | 67 Вµg | 7 % |
| Vitamin C | 2 mg | 2 % |
| Thiamin (B1) | 0 mg | 31 % |
| Riboflavin (B2) | 0 mg | 29 % |
| Niacin (B3) | 10 mg | 60 % |
| Vitamin B6 | 0 mg | 33 % |
| Folate (Equivalent) | 120 Вµg | 30 % |
| Folate (Food) | 22 Вµg | – |
| Vitamin B12 | 0 Вµg | 18 % |
| Vitamin D | 0 Вµg | 2 % |
| Vitamin E | 6 mg | 40 % |
| Vitamin K | 4 Вµg | 4 % |
Source: https://flavorite.net/skillet-fried-chicken/
Also interesting about Gus Fried Chicken:
How many GUS’s chicken locations are there?
Mason, Tennessee, a little town in the state, is where it all began. Food shows like “The Best Thing I Ever Ate,” “$40 a Day with Rachael Ray,” and “Man v. Food” on the Food Network have all highlighted it. At the end of March 2020, there will be 30 outposts in 14 different states.
How old is Gus’s fried chicken?
Back in 1984, Gus’s got its start. After 30 years, Gus’s is still a household name because of its wonderful chicken.
4.Crispy Fried Chicken
Crispy Fried Chicken
Ingredients
- 6 chicken thighs
- 6 chicken drumsticks
- 3 cups buttermilk
- 1/2 cup Buffalo Hot Sauce optional
- 2 teaspoons salt
- 1 teaspoon pepper
- Dredging Mixture
- 3 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon salt
- 1 tablespoon paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
- 1 quart vegetable oil for frying
Instructions
- Buttermilk, spicy sauce (optional, for extra taste), salt, and pepper should all be combined in a large mixing basin. Include the chicken chunks. Place plastic wrap over the bowl and chill for four hours.
- When you're ready to cook, fill a skillet with vegetable oil to a depth of about 3/4 inch. 350 degree heat.
- In a gallon-sized resealable plastic bag or shallow dish, combine the flour, cornstarch, onion, garlic, oregano, basil, white pepper, cayenne pepper, paprika, and salt to make the breading. Mix it up completely.
- Take chicken pieces out of buttermilk mixture one at a time. Gently shake it to get rid of the extra. Put it in the breading mixture and completely coat it. Tap off any extra.
- Put the breaded chicken in the oil heated to 350 degrees. Fry three or four pieces at once. Maintain the oil's temperature as near to 350 degrees as you can because the chicken will lower it. The chicken should be cooked for 14 minutes, with each piece being turned around halfway through, or until an internal temperature of 165 degrees F is reached.
- Place on some paper towels after removing from the oil. Before serving, give them at least 10 minutes to rest.
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,703 | |
| % Daily Value* | ||
| Total Fat 129 g | 198 % | |
| Saturated Fat 18 g | 91 % | |
| Trans Fat 1 g | ||
| Cholesterol 316 mg | 105 % | |
| Sodium 1,459 mg | 61 % | |
| Total Carbohydrate 67 g | 22 % | |
| Dietary Fiber 3 g | 11 % | |
| Total Sugars 7 g | ||
| Includes – Added Sugars | ||
| Protein 67 g | 134 % | |
| Vitamin D 0 Вµg | 2 % |
|---|---|
| Calcium 193 mg | 19 % |
| Iron 6 mg | 33 % |
| Potassium 1,018 mg | 22 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * mediterranean * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added
| Fat | 129 g | 198 % |
|---|---|---|
| Saturated | 18 g | 91 % |
| Trans | 1 g | – |
| Monounsaturated | 78 g | – |
| Polyunsaturated | 24 g | – |
| Carbs | 67 g | 22 % |
| Fiber | 3 g | 11 % |
| Total Sugars | 7 g | – |
| Added Sugars | – | – |
| Protein | 67 g | 134 % |
| Cholesterol | 316 mg | 105 % |
| Sodium | 1,459 mg | 61 % |
| Calcium | 193 mg | 19 % |
| Magnesium | 94 mg | 22 % |
| Potassium | 1,018 mg | 22 % |
| Iron | 6 mg | 33 % |
| Zinc | 6 mg | 55 % |
| Phosphorus | 713 mg | 102 % |
| Vitamin A | 116 Вµg | 13 % |
| Vitamin C | 16 mg | 18 % |
| Thiamin (B1) | 1 mg | 67 % |
| Riboflavin (B2) | 1 mg | 83 % |
| Niacin (B3) | 19 mg | 121 % |
| Vitamin B6 | 1 mg | 99 % |
| Folate (Equivalent) | 202 Вµg | 50 % |
| Folate (Food) | 38 Вµg | – |
| Vitamin B12 | 2 Вµg | 90 % |
| Vitamin D | 0 Вµg | 2 % |
| Vitamin E | 19 mg | 129 % |
| Vitamin K | 13 Вµg | 11 % |
Source: https://thestayathomechef.com/fried-chicken/
Also interesting about Gus Fried Chicken:
Why is Gus fried chicken so good?
There’s more to Gus’s than just great chicken, such fried tomatoes and coconut pie. The mahogany-hued batter on the spicy fried chicken is shattered when you take a bite out of it, but the soft chicken hidden underneath is worth the risk. The batter’s subtle heat eventually becomes irresistible.
Does Gus Fried Chicken use peanut oil?
Criticism of Gus & Gus’s. This boardwalk eatery serves you tasty sandwiches, cold beer, and hot fries. The hotdogs, hamburgers, and fries that I’ve tried have all been delicious.
5.Chicken-fried chicken
Chicken-fried chicken
Ingredients
- 4 boneless skinless chicken breasts (about 2 pounds)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne
- 2 eggs
- 1 cup buttermilk
- Oil for frying
- Cream gravy for serving
Instructions
- The breasts should be pounded to a thickness of 1/4 inch.
- On a plate, combine the flour with the cayenne, black pepper, and salt. The buttermilk and eggs should be whisked together. The breasts should be lightly seasoned with salt and pepper before being dredged in flour. The flour-covered breasts are then dipped into the eggs before being coated in flour once more. On a sheet pan, arrange the breaded chicken breasts.
- the oven to 200 degrees Fahrenheit. Heat an inch of oil to 350°F for about 5 minutes on medium-high in a sizable, heavy skillet, such as one made of cast iron. You may check the temperature of the oil without a thermometer by dipping a wooden spoon into it. It should be ready for frying if it bubbles all around the spoon.
- Gently place each breast into the oil, working in batches, and cook for 2 minutes on each side, or until lightly browned, rotating once. While you continue to fry the remaining breasts, drain on paper towels and put them in the oven.
- With cream gravy, serve.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,011 | |
| % Daily Value* | ||
| Total Fat 67 g | 102 % | |
| Saturated Fat 8 g | 41 % | |
| Trans Fat 0 g | ||
| Cholesterol 258 mg | 86 % | |
| Sodium 488 mg | 20 % | |
| Total Carbohydrate 40 g | 13 % | |
| Dietary Fiber 1 g | 6 % | |
| Total Sugars 3 g | ||
| Includes – Added Sugars | ||
| Protein 61 g | 122 % | |
| Vitamin D 0 Вµg | 3 % |
|---|---|
| Calcium 110 mg | 11 % |
| Iron 4 mg | 19 % |
| Potassium 947 mg | 20 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * sugar Conscious * mediterranean * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 67 g | 102 % |
|---|---|---|
| Saturated | 8 g | 41 % |
| Trans | 0 g | – |
| Monounsaturated | 38 g | – |
| Polyunsaturated | 17 g | – |
| Carbs | 40 g | 13 % |
| Fiber | 1 g | 6 % |
| Total Sugars | 3 g | – |
| Added Sugars | – | – |
| Protein | 61 g | 122 % |
| Cholesterol | 258 mg | 86 % |
| Sodium | 488 mg | 20 % |
| Calcium | 110 mg | 11 % |
| Magnesium | 85 mg | 20 % |
| Potassium | 947 mg | 20 % |
| Iron | 4 mg | 19 % |
| Zinc | 2 mg | 22 % |
| Phosphorus | 637 mg | 91 % |
| Vitamin A | 92 Вµg | 10 % |
| Vitamin C | 1 mg | 1 % |
| Thiamin (B1) | 1 mg | 51 % |
| Riboflavin (B2) | 1 mg | 64 % |
| Niacin (B3) | 25 mg | 154 % |
| Vitamin B6 | 2 mg | 148 % |
| Folate (Equivalent) | 171 Вµg | 43 % |
| Folate (Food) | 48 Вµg | – |
| Vitamin B12 | 1 Вµg | 34 % |
| Vitamin D | 0 Вµg | 3 % |
| Vitamin E | 11 mg | 75 % |
| Vitamin K | 41 Вµg | 34 % |
Source: https://www.homesicktexan.com/chicken-fried-chicken/
Also interesting about Gus Fried Chicken:
Is broasted chicken fried?
Chicken for roasting is cooked in oil. However, the pressure cooker does the work of frying. The term “pressure fryer” is commonly used to describe any device that can both deep-fry and pressure-cook food, such as chicken. But you need more than a pressure fryer to make True Broaster Chicken.
Who Won guy’s chicken franchise?
Kevin “Steek” Cooper, a chef from Drexel Hill, won Guy Fieri’s “Guy’s Chance of a Lifetime,” in which he and six other hopefuls competed for the opportunity to open a Chicken Guy franchise. Cooper won in the show’s sixth and final episode, which aired on February.
