Four months ago, the family that owns Gus's World Famous Fried Chicken dropped word that franchising agreements would syndicate the Memphis-bred concept to eight or so cities. But while Philadelphia was on the list, no location was specified.

I can tell you that zoning variance permitting, Gus's is pegged for a fall opening at 20th Street and Washington Avenue (1930 Washington Ave.), allowing it to join the burgeoning Southwest Center City/Point Breeze scene that for now includes Kermit's and Cafe Ynez.

Gus's, which grew out of a roadside shack in Mason, Tenn., in 1953, is also being set up in Atlanta, St. Louis, Los Angeles, Fort Worth, Knoxville, Kansas City, Kan., and Chicago.

The local developer is billed as Penn Restaurant Group, whose managing partner is Mark Dawejko.

Gus's birds have been on more than their share of best-of lists, and was one of GQ Magazine's Top 10 Restaurants Worth Hopping On A Plane For.

Ed Levine of Serious Eats waxed: "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."

Saveur could not score the recipe but published an approximation; it's here.