Claire Robinson dishes on the best fried chicken she ever ate, which was at Gus’s World Famous Fried Chicken in Mason, Tennessee. Owner Terry Bonner shares that his family’s recipe for Gus’s hot and spicy fried chicken goes back to 1953. The Mason location was the first restaurant to offer hot and spicy fried chicken in West Tennessee. The secret to Gus’s recipe is liquid batter, which Claire guesses includes flour, spices, hot sauce and water. The chicken soaks in the batter letting the flavor soak in. Claire claims the meat is so tender it’s as if it’s been poached.
