I went to Memphis a few years ago to learn to make fried chicken. I tried Gus' and Uncle Lou's and liked Uncle Lou's better. I actually hung around for a few hours at Uncle Lou's and watched them make the chicken and learned some pretty cool tricks..
I take freshly cut chicken and marinate it in buttermilk for 2 days. I then take it out and shake it with my flour and seasoning dredge. I dry for a few hours and then slow fry it in peanut oil. It turns REALLY dark and crunchy..
Another thing I learned at Sweet Uncle Lou's was to make his dip. He sells it, and I bought several bottles(a few of you have them now)duplicated it and made a few changes that I thought would help.. It's a honey, hot sauce blend that I add seasoning to. You should come try it... It's different than most of the chicken that you've ever had, I promise!
I take freshly cut chicken and marinate it in buttermilk for 2 days. I then take it out and shake it with my flour and seasoning dredge. I dry for a few hours and then slow fry it in peanut oil. It turns REALLY dark and crunchy..
Another thing I learned at Sweet Uncle Lou's was to make his dip. He sells it, and I bought several bottles(a few of you have them now)duplicated it and made a few changes that I thought would help.. It's a honey, hot sauce blend that I add seasoning to. You should come try it... It's different than most of the chicken that you've ever had, I promise!