Recipe: Gus's Fried Chicken (copycat recipe)

GUS'S FRIED CHICKEN

"This is a dead man's recipe," Gus Vanderbilt of Gus's Fried Chicken, outside Memphis, informed us when we asked him how he made his most famous dish. "I ain't telling." In the end, we had to work it out for ourselves. It may not be Gus's, exactly, but it's close.

1 (3 1/2-lb.) chicken, rinsed and cut into 8 pieces
1 quart buttermilk
3 cups flour
2 tsp. paprika
1 tsp. cayenne
Salt
Freshly ground black pepper
Peanut oil

Arrange chicken pieces in a single layer in a nonreactive pan. Pour buttermilk over chicken, then cover and refrigerate for at least 2 hours, or as long as overnight.

Combine flour, paprika, cayenne, 2 tsp. salt, and 1 tsp. pepper in a large plastic bag and shake to mix thoroughly. Shake chicken pieces one at a time with seasoned flour in bag until well coated.

Pour peanut oil into a large cast-iron skillet to a depth of 3/4-inch. Heat oil over medium-high heat until very hot but not smoking.

Add chicken, largest pieces first, skin side down. (Work in batches if your skillet won't hold all pieces at the same time.) Reduce heat to medium and cook, turning once, until chicken is golden brown and crispy, 12-15 minutes per side. Drain chicken on paper towels and season to taste with salt and pepper.

Servings: 4
Source: Grocery Shopping Network