The “Gus’s World Famous Fried Chicken” recipe is a closely-guarded family secret.
Gus’s chicken is a little different each time you try it. It’s got that handmade character – a little of this, a touch of that, a pinch of love, a dash of hot. Once in a while it’ll be so spicy the tears come. Usually, the heat is more gentle, like the touch of an old friend. As Ed Levine wrote for Serious Eats in 2007, “Gus’s Chicken is still perfect, crisp golden-brown on the outside, moist and succulent on the inside, and salted and seasoned with just enough cayenne pepper to let you know it’s there.”
Even on the spiciest days, once that signature flavor hits your tongue you know you must finish the crunchy, crispy skin and moist, tender meat. The tears will dry, the tongue will heal. But missing a minute of that soul food tradition? Now that would hurt.