Gus Recipe

Marinate

Pat chicken thighs dry. In a bowl, whisk buttermilk and hot sauce. Submerge chicken in buttermilk mixture, cover, and refrigerate at least 1 hour or up to overnight.

Prepare dredge

In a shallow dish combine flour, cornstarch, kosher salt, black pepper, paprika, garlic powder and onion powder. Mix until uniform.

Dredge and rest

Remove chicken from buttermilk, allowing excess to drip off. Dredge thoroughly in flour mixture, pressing to adhere. Place on a wire rack and let rest 10 minutes to set the crust.

Fry

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (roughly 1 cup). Heat over medium-high until oil registers 350°F (175°C) or a small piece of bread sizzles. Fry chicken skin-side down first for 6–8 minutes, then flip and fry another 6–8 minutes until crust is deep golden and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature. Transfer to a wire rack set over a sheet pan to drain and keep warm.

Cook sausage

In a medium skillet over medium heat, crumble and cook the pork breakfast sausage until browned and fully cooked, about 6–8 minutes. Transfer most of the rendered fat out if there's more than 2 tablespoons left, leaving about 1 tablespoon (or use butter).

Make roux

Add 2 tablespoons butter to the pan (if needed). Sprinkle the 3 tablespoons flour over the cooked sausage and fat. Stir constantly for 1–2 minutes to cook the flour, forming a paste.

Finish gravy

Gradually whisk in 2 cups whole milk, bringing the mixture to a gentle simmer. Keep whisking to remove lumps. Simmer 4–6 minutes until thickened to a creamy gravy. Season with 1 teaspoon kosher salt and 1 teaspoon coarse black pepper (adjust to taste). Reduce heat to low and hold warm, stirring occasionally.

Scramble

Crack 4 eggs into a bowl, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and whisk until combined. Heat 2 tablespoons butter in a nonstick skillet over medium-low. Pour eggs and let sit 10–15 seconds, then gently stir with a spatula, folding until soft curds form but still moist, about 2–3 minutes. Remove from heat.

Make sweet onion mustard

Finely dice the Walla Walla sweet onion. In a small bowl combine Dijon mustard, honey, apple cider vinegar, diced sweet onion and 1/4 cup sliced bread-and-butter pickles. Stir and season with 1/4 teaspoon salt. Taste and adjust sweetness or acidity to preference. Let sit 10 minutes for flavors to meld.

Prepare bread

If using biscuits, split and warm in a 350°F (175°C) oven for 6–8 minutes. If using brioche buns, lightly butter cut sides with 1 tablespoon softened butter and toast in a skillet or oven until golden.

Assemble sandwich

On the bottom biscuit/bun, spread a spoonful of the Walla Walla sweet onion mustard. Place one fried chicken thigh on top (you can halve thighs for two sandwiches). Spoon a generous ladle of sausage gravy over the chicken. Top with a portion of scrambled eggs (divide eggs between sandwiches). Add remaining sliced pickles on top of eggs. Cap with the top biscuit/bun and press gently. Serve immediately while hot.

Serving suggestion

Serve with extra sausage gravy on the side for dipping and additional pickles. Makes 2 hearty sandwiches.