05
Nov
Place in a nonreactive pan and add 1quart buttermilk. I love the tangy tenderization that the buttermilk provides says Chef John.
In a medium bowl combine the milk and eggs.
Memphis fried chicken recipe. Wash a 3 12-pound chicken and cut it into 8 pieces. Place in a nonreactive pan and add 1quart buttermilk. Cover and refrigerate for at least 2 hours or as long as overnight.
Combine 3 cups flour 2 teaspoons paprika 1 teaspoon cayenne pepper 2 teaspoons salt and 1 teaspoon freshly ground black pepper in a large plastic bag and shake to mix. Her recipe soaks the chicken in buttermilk and uses onion powder garlic powder cayenne and hot sauce to kick up the more traditional salt and pepper seasoning. As most chicken lovers in Memphis know Guss prides itself on its secret spicy recipe.
In a medium bowl combine the milk and eggs. Whisk to blend well. In a large heavy-duty resealable plastic food storage bag combine the flour 2 tablespoons salt and pepper.
Seal and shake to combine. Dip the chicken pieces in the milk and egg mixture and let excess drip off into the bowl. Best Fried Chicken BOM 1.
Guss Fried Chicken Memphis is a fried chicken capital and Guss spicy crispy piping-hot bird provides diners with what may be the single most perfect bite in the flavorverse. If the Colonel had Uncle Lous recipe hed be the General Uncle Lou serves his chicken fried and dipped Each piece is dredged in seasoned flour fried to perfection and dipped in a savory honey glaze that he calls sweet and spicy love It will have you licking your fingers and craving more. Lou Martin celebrates the 20th anniversary of his restaurant Uncle Lous Fried Chicken this month.
Thats a lot of chicken thighs legs and breasts slathered with his signature Sweet Spicy Love sauce. The restaurant serves hamburgers and other items but the fried chicken recipe came from his great-grandmother. Uncle Lous Fried Chicken 3633 Millbranch Road Memphis TN 38116 PHONE 9013322367 HOURS Monday-Saturday 1030am-8pm Sunday 11am-5pm.
Chef Johns Buttermilk Fried Chicken. This link opens in a new tab. I love the tangy tenderization that the buttermilk provides says Chef John.
After the buttermilk soak dredge the chicken pieces in seasoned flour and fry. Pour buttermilk over chicken in a ziplock bag and refrigerate at least one hour or overnight. Combine the flour seasoned salt and pepper in a plastic bag.
Remove chicken from buttermilk and drain off excess.