This week I took my kitchen to the city of soul. My memories of Memphis from the summer were still strong. Not because of Graceland, home of Elvis Presley and massing place of the hysterical and often odd. Not because of the blues; they make me too blue. No. What had burned, imprinted and etched itself so thoroughly on my soul was the memory of Gus’ Chicken – reportedly the best fried chicken in the USA, perhaps the world. Featured on Man vs Food and backed up with numerous awards, evidenced by the queues snaking out of its door and along the 90 degree burning hot street – it was definitely the real deal. Simply put, one of the best dining experiences of my life. Delicious. The best fried chicken in the world, certainly. Read more about my experience here.
Anyway – this recipe here is my homage to Gus’ Chicken, Memphis. And though I cannot claim it to be the best chicken in the world – it is certainly not bad, dare I say pretty damn good, in fact.
Serve with a few different dipping sauces – nothing that exciting, table ones will do. I found a horrid sounding, fabulous tasting banana ketchup in the aisle of my local Afro-Supermarket. Seek out similar things. I served with Collard Greens, keeping in with my Southern Americano theme. Do the same, or serve with mash, green beans, salad – whatever takes yo’ fancy.
Recipe adapted from the yummy one by PanNan.
Anyway – this recipe here is my homage to Gus’ Chicken, Memphis. And though I cannot claim it to be the best chicken in the world – it is certainly not bad, dare I say pretty damn good, in fact.
Serve with a few different dipping sauces – nothing that exciting, table ones will do. I found a horrid sounding, fabulous tasting banana ketchup in the aisle of my local Afro-Supermarket. Seek out similar things. I served with Collard Greens, keeping in with my Southern Americano theme. Do the same, or serve with mash, green beans, salad – whatever takes yo’ fancy.
Recipe adapted from the yummy one by PanNan.
Recipe
Ingredients (Serves 2-3) :
1 chicken, butchered into its parts and skin on (breast – cut into two pieces, 2 drumsticks, 2 thighs, 2 wings. Do this yourself – let the bones of the chicken themselves guide you and use a sharp flexible thin knife, or get your butcher to do it).
250ml butter milk. OR, since in the UK it is near impossible to get buttermilk, make your own by mixing 250ml of milk with a tablespoon of white wine vinegar
2 eggs
2 tablespoon ‘season all salt’. You can get this in your local supermarket on the spice shelves – it is a kind of all purpose seasoning. I don’t feel bad about using this because using mass produced, shop bought ingredients is sort of the essence of American cooking. Every US dish usually involves using something not from fresh, e.g. ketchup. So in my mind this is ok. If you don’t want to or cant find it, swap for a combination of paprika, garlic powder, black pepper, cayenne pepper.
250g plain flour
40g cornmeal
1 tablespoon dried oregano
salt and pepper
sunflower/vegetable oil
Method:
1. Soak (or brine) the chicken for at least two hours in a big bowl of water, covering it, and with about a tablespoon of salt in it. This tenderises the chicken and will make it extra juicy.
2. Heat oil in a large pan with high sides and a lid. Make sure it is big enough to hold all the chicken with lots of room to spare, so it isn’t over crowded. If it isn’t big enough, use several. Fill the pan with about 2 cm/4cm of oil and heat until it is about 180 celsius. If you don’t have a thermometer, don’t worry – just get it hot.
3. Mix the eggs, 1 tablespoon of season all and butter milk in a bowl and whisk until smooth.
4. Put the flour, corn meal, remaining season all, salt and pepper and oregano into a bag and shake to combine.
5. Drain the chicken, pat dry and dip into the egg, buttermilk mix to coat. Then put into the bag of flour and spices and shake so that it is covered in flour. Only put about 2-3 pieces of chicken into the bag at one time to shake so that it doesn’t get overcrowded. When coated place on a wire rack to sit until all of the chicken is coated.
6. When the oil is hot place the chicken into the pan. Shallow fry (it isn’t deep frying because the oil does not cover the chicken) for 5 minutes on one side with the lid on. Then when the chicken is golden brown turn it and cook, covered again, for another 5 minutes. Cooking with the lid on kick starts the cooking of the inside of the chicken by trapping the heat in the pan and turning it almost into an oven and makes sure that it cooks all the way through.
7. Remove lid and cook uncovered, turning occasionally until the chicken is cooked all the way through and the skin and outside is golden brown, but not too brown, and crispy, up to 20 minutes.
8. Remove from the oil. Place on kitchen towel to soak up the fat. Sprinkle with salt. Serve.
Ingredients (Serves 2-3) :
1 chicken, butchered into its parts and skin on (breast – cut into two pieces, 2 drumsticks, 2 thighs, 2 wings. Do this yourself – let the bones of the chicken themselves guide you and use a sharp flexible thin knife, or get your butcher to do it).
250ml butter milk. OR, since in the UK it is near impossible to get buttermilk, make your own by mixing 250ml of milk with a tablespoon of white wine vinegar
2 eggs
2 tablespoon ‘season all salt’. You can get this in your local supermarket on the spice shelves – it is a kind of all purpose seasoning. I don’t feel bad about using this because using mass produced, shop bought ingredients is sort of the essence of American cooking. Every US dish usually involves using something not from fresh, e.g. ketchup. So in my mind this is ok. If you don’t want to or cant find it, swap for a combination of paprika, garlic powder, black pepper, cayenne pepper.
250g plain flour
40g cornmeal
1 tablespoon dried oregano
salt and pepper
sunflower/vegetable oil
Method:
1. Soak (or brine) the chicken for at least two hours in a big bowl of water, covering it, and with about a tablespoon of salt in it. This tenderises the chicken and will make it extra juicy.
2. Heat oil in a large pan with high sides and a lid. Make sure it is big enough to hold all the chicken with lots of room to spare, so it isn’t over crowded. If it isn’t big enough, use several. Fill the pan with about 2 cm/4cm of oil and heat until it is about 180 celsius. If you don’t have a thermometer, don’t worry – just get it hot.
3. Mix the eggs, 1 tablespoon of season all and butter milk in a bowl and whisk until smooth.
4. Put the flour, corn meal, remaining season all, salt and pepper and oregano into a bag and shake to combine.
5. Drain the chicken, pat dry and dip into the egg, buttermilk mix to coat. Then put into the bag of flour and spices and shake so that it is covered in flour. Only put about 2-3 pieces of chicken into the bag at one time to shake so that it doesn’t get overcrowded. When coated place on a wire rack to sit until all of the chicken is coated.
6. When the oil is hot place the chicken into the pan. Shallow fry (it isn’t deep frying because the oil does not cover the chicken) for 5 minutes on one side with the lid on. Then when the chicken is golden brown turn it and cook, covered again, for another 5 minutes. Cooking with the lid on kick starts the cooking of the inside of the chicken by trapping the heat in the pan and turning it almost into an oven and makes sure that it cooks all the way through.
7. Remove lid and cook uncovered, turning occasionally until the chicken is cooked all the way through and the skin and outside is golden brown, but not too brown, and crispy, up to 20 minutes.
8. Remove from the oil. Place on kitchen towel to soak up the fat. Sprinkle with salt. Serve.
yummy big fat chicken
butchered and brining
butter milk
spice in a bag
batter dip
coated and yummy
dusted and waiting
lid on!
time for the first turn
uncovered fry
mmm
