Founded in 1953 in Mason, Tennessee, a small town about 40 miles outside of Memphis, Gus’s has since expanded to 28 locations across the country, with more in the works. The wait is notoriously long — not only because there are plenty of people in line, but also because Gus’s takes its time with its bird. Still worth it? Most definitely. The chicken recipe can trace its roots back to the restaurant’s founders, Na and Maggie Vanderbilt, and their son, Gus Bonner. To make this chicken, buttermilk-coated chicken pieces are dredged in flour, paprika, cayenne, salt and black pepper before being fried in a cast-iron skillet, and the resulting bird is crispy, juicy, spicy and addictively delicious
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