Buttermilk Fried Chicken by Gordon Ramsay is a delightfully fast and easy meal that marinates in tangy buttermilk, coated in seasoned flour, then crisped to golden perfection in 45 minutes.
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💛 Why You’ll Love This Buttermilk Fried Chicken Recipe:
- For a fiery kick, it’s seasoned with cayenne and smoky paprika.
- Double-coated for an irresistible crunch.
- A breeze to prepare with common household items.
❓ What Is Gordon Ramsay’s Buttermilk Fried Chicken Recipe?
Buttermilk Fried Chicken by Gordon Ramsay is made using chicken that has been marinated in sour buttermilk, rolled in seasoned flour, and fried till golden and crisp with a tasty crunch.
📜 Gordon Ramsay Buttermilk Fried Chicken Ingredients
- 4 free-range chicken thighs
- 4 free-range chicken drumsticks
- 500 ml (2 cups) buttermilk
- 1 liter (4 cups) vegetable oil (canola oil) or any flavorless oil e.g. sunflower, groundnut, canola
- 300 g (2¼ cups) plain white flour (all-purpose flour)
- 1-2 tsp smoked paprika
- 1/2 tsp (½ tsp) garlic powder
- 1-2 tsp cayenne pepper
- 1 pinch salt and black pepper
🍗 How To Make Gordon Ramsay Buttermilk Fried Chicken
- Toss the chicken with the buttermilk, a generous amount of pepper, and salt in a bowl. Toss to combine.
- Refrigerate for at least half an hour, or even all night, after covering with plastic wrap. Toss to re-room temperature before cooking.
- When you’re ready to cook, fill a heavy-bottomed sauté pan or ovenproof casserole dish 1.5 cm deep with oil.
- Bring the oil to a temperature of 170°C (340°F) over medium heat, or until a cube of bread thrown into the pan sizzles and turns golden after 30 seconds.
- Season the flour with the spices, salt, and pepper, and set it aside.
- Dip the chicken pieces in the flour, coating all sides, after removing them from the buttermilk. Allow the flour to sit for a few minutes so it can absorb any surplus of moisture.
- Fry the chicken in a single layer (you may have to work in batches) for 25-30 minutes, rotating frequently, until it’s golden all over.
- Cool on paper towels and then serve hot.
💭 Recipe Tips
- To enhance the chicken’s texture and taste, soak it in buttermilk.
- To get the perfect kick, season with smoky paprika, garlic powder, and cayenne.
- Allowing the chicken to sit after coating will allow it to absorb more moisture and achieve a crispier texture.
🧆 What Pairs Nicely With Buttermilk Fried Chicken?
Perfect accompaniments to buttermilk fried chicken are roasted okra, creamy coleslaw, cool beans salad, Mexican street corn bake, crispy smashed potatoes, buttermilk biscuits, and themed zucchini saute.
🎚 How To Store Leftover Buttermilk Fried Chicken?
- In The Fridge: Leftover buttermilk can be refrigerated for up to 4 days if kept in a tightly container.
- In The Freezer: You may freeze leftover fried chicken for up to 2 months when wrapping each piece in plastic wrap and then placing them in a freezer bag.
🥵 How To Reheat Buttermilk Fried Chicken?
- Oven: Heat buttermilk fried chicken for 12 to 15 minutes at 400°F after placing it on a baking pan.
- Air Freyer: Heat buttermilk fried chicken in a single layer in an air fryer preheated to 375 degrees Fahrenheit for 4 minutes, or until it reaches a crispy texture.
- Microwave: Coat buttermilk fried chicken with a damp paper towel and heat for 20 to 40 seconds on each side, or until heated through.
FAQs
Why do soak chicken in buttermilk before frying?
Soaking chicken in buttermilk before frying tenderizes, ensuring each bite is juicy and crispy, creating a delightful contrast in texture.
Why won’t my fried chicken get crispy?
If your fried chicken won’t get crispy, check if the oil temperature is too high, as this can result in uneven texture.
Why does my breading fall off my buttermilk fried chicken?
Breading falls off buttermilk fried chicken when you skip the initial dry coating step, preventing proper adhesion and crispiness.
How do I keep buttermilk fried chicken from becoming soggy?
To keep buttermilk fried chicken from becoming soggy, use a wire rack for draining instead of a paper towel or baking paper.
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Gordon Ramsay Buttermilk Fried Chicken Nutrition Facts
Amount Per Serving:
- Calories 240
- Calories from Fat 90
- Total Fat 10g
- Saturated fat 2g
- Trans fat 0.1g
- Cholesterol 50mg
- Sodium 480mg
- Potassium 300mg
- Carbohydrates 17g
- Net carbs 16g
- Sugar 1g
- Fiber 1g
- Protein 22g
Gordon Ramsay Buttermilk Fried Chicken
Description
Buttermilk Fried Chicken by Gordon Ramsay is a delightfully fast and easy meal that marinates in tangy buttermilk, coated in seasoned flour, then crisped to golden perfection in 45 minutes.
Ingredients
Instructions
- Toss the chicken with the buttermilk, a generous amount of pepper, and salt in a bowl. Toss to combine.
- Refrigerate for at least half an hour, or even all night, after covering with plastic wrap. Toss to re-room temperature before cooking.
- When you’re ready to cook, fill a heavy-bottomed sauté pan or ovenproof casserole dish 1.5 cm deep with oil.
- Bring the oil to a temperature of 170°C (340°F) over medium heat, or until a cube of bread thrown into the pan sizzles and turns golden after 30 seconds.
- Season the flour with the spices, salt, and pepper, and set it aside.
- Dip the chicken pieces in the flour, coating all sides, after removing them from the buttermilk. Allow the flour to sit for a few minutes so it can absorb any surplus of moisture.
- Fry the chicken in a single layer (you may have to work in batches) for 25-30 minutes, rotating frequently, until it’s golden all over.
- Cool on paper towels and then serve hot.
Notes
- To enhance the chicken’s texture and taste, soak it in buttermilk.
To get the perfect kick, season with smoky paprika, garlic powder, and cayenne.
Allowing the chicken to sit after coating will allow it to absorb more moisture and achieve a crispier texture.
Gordon Ramsay Buttermilk Fried Chicken