Gordon Ramsay’s Buttermilk Fried Chicken Recipe

There’s something absolutely irresistible about Gordon Ramsay’s Buttermilk Fried Chicken—the kind of crispy, golden, and flavor-packed chicken that has you sneaking a second (or third!) piece before you’ve even finished your first. This recipe takes all the classic goodness you crave in southern fried chicken and dials it up with a chef’s touch, yielding juicy, tender meat sealed inside that crave-worthy, ultra-crisp crust.

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Ingredients You’ll Need

Honestly, part of the magic of Gordon Ramsay’s Buttermilk Fried Chicken is that every ingredient truly matters—each one helps to create that signature crunch, flavor, and golden color. Don’t let the short list fool you: these basics pack a punch, and when handled with care, they’ll leave your kitchen smelling absolutely irresistible.

• Free-range chicken thighs and drumsticks: Choosing bone-in, skin-on pieces guarantees maximum juiciness and flavor in every bite.
• Buttermilk: The secret marinade—it tenderizes the meat and adds just the right amount of tang, creating the perfect foundation for your crunchy coating.
• Vegetable oil (canola, sunflower, or groundnut): Pick a neutral oil with a high smoke point so your chicken gets that beautiful, even crisp without any burnt aftertaste.
• Plain white flour (all-purpose): This is what forms your classic, crispy shell; the flour also acts as a blank canvas to soak up those spices.
• Smoked paprika: Adds a gorgeous color plus a subtle earthy smokiness to both the crust and the aroma.
• Garlic powder: Just a touch brings aromatic depth, making every bite warm and satisfying.
• Cayenne pepper: Adjust to taste for a gentle kick or a fiery finish—it helps cut through the richness!
• Salt and black pepper: Absolutely essential for balancing flavors; a good pinch in both your marinade and dredge ensures every layer is seasoned to perfection.

Variations

The real beauty of Gordon Ramsay’s Buttermilk Fried Chicken is how adaptable it is—feel free to dial up the spice, swap out a seasoning, or tweak for special diets. Make it yours!

• Make it gluten-free: Substitute your favorite gluten-free all-purpose flour blend for the regular flour—you’ll still get an amazing crunch.
• Try chicken wings or tenders: The same marinade and coating work perfectly on different cuts—just adjust frying time to suit the smaller pieces.
• Herbaceous spin: Add chopped fresh thyme, rosemary, or oregano to the spice mix for a fragrant twist that feels downright gourmet.
• Mild and kid-friendly: Skip the cayenne or halve the amount for a version that’s crunchy and flavorful, without the heat.

How to Make Gordon Ramsay’s Buttermilk Fried Chicken

Step 1: Marinate the Chicken

Start by placing your chicken thighs and drumsticks in a large mixing bowl. Pour the buttermilk over the pieces and season generously with salt and freshly ground black pepper. Use your hands (or tongs) to ensure every bit of chicken is coated. The buttermilk bath is the secret to that juicy, tender result—if you have time, let it chill covered in the fridge overnight; otherwise, 30 minutes is still plenty to work its magic!

Step 2: Season the Flour

Once your chicken is done marinating and at room temperature, it’s time for the coating! Combine the plain flour with smoked paprika, garlic powder, cayenne, and another pinch of salt and pepper on a large plate or shallow bowl. Stir to evenly distribute the spices—you want a mixture that’s fragrant and just calling out for that buttermilk-soaked chicken.

Step 3: Dredge the Chicken

Lift each piece of chicken from the buttermilk (let the excess drip off) and dredge it thoroughly in the seasoned flour. Turn it a couple of times and really press so the flour mixture adheres to every nook and cranny. Leave coated pieces on a rack or plate for a few minutes—this helps the coating set, making it even crispier when fried.

Step 4: Fry to Golden Perfection

Line a heavy-based sauté pan or casserole dish with about 1.5cm of vegetable oil. Heat over medium until it reaches 170°C/340°F—a cube of bread should sizzle and brown in 30 seconds if you don’t have a thermometer. Fry the chicken in a single layer (batch-fry if needed!), turning frequently for 25-30 minutes until it’s an even, deep golden brown. The key here is patience and gentle turning, so every side gets evenly crisp and cooked through.

Step 5: Drain and Serve

Transfer the fried chicken pieces to a wire rack or a plate lined with kitchen paper to drain away any excess oil. Let them cool just slightly so you don’t burn your fingers—then serve warm. That first crunch and juicy bite? Pure bliss!

How to Serve Gordon Ramsay’s Buttermilk Fried Chicken

Garnishes

A sprinkle of flaky sea salt fresh out of the oil really makes the flavors pop, while a scatter of finely chopped fresh parsley or thyme adds both color and a hint of herbaceous aroma. For extra zing, serve with lemon wedges—just a quick squeeze lifts the rich, savory chicken right up.

Side Dishes

This chicken absolutely shines next to fluffy mashed potatoes, classic coleslaw, or a pile of golden, buttery corn on the cob. Don’t forget a dipping sauce—think tangy buttermilk ranch, spicy honey, or even a zippy remoulade if you’re feeling fancy!

Creative Ways to Present

For family gatherings, pile your fried chicken high on a big platter with colorful pickles and herbs for a rustic, inviting spread. Want to wow a crowd? Try building a fried chicken sandwich bar with rolls, slaws, and a variety of sauces—everyone gets to create their own masterpiece, all starring Gordon Ramsay’s Buttermilk Fried Chicken.

Make Ahead and Storage

Storing Leftovers

Leftover fried chicken keeps surprisingly well! Allow it to cool completely before tucking it into airtight containers—kept in the fridge, it’s best enjoyed within 2 days for that still-satisfying crunch.

Freezing

If you want to freeze extra chicken, arrange the cooled pieces in a single layer on a baking sheet and freeze until solid, then transfer to freezer bags. It’ll keep for up to a month, making it deliciously easy to satisfy future cravings for Gordon Ramsay’s Buttermilk Fried Chicken.

Reheating

To revive that crispy coating, reheat the chicken in a preheated oven at 180°C/350°F for 15–20 minutes straight from the fridge (or add a few more minutes from frozen). A quick trip through the oven, not the microwave, keeps it crunchy and irresistible.

FAQs

Final Thoughts

If you’ve never made fried chicken from scratch—or even if you have—Gordon Ramsay’s Buttermilk Fried Chicken is the kind of recipe you’ll find yourself returning to again and again. It’s vibrant, reliable, and above all, ridiculously delicious. Give it a try, and don’t be surprised if it becomes your new gold standard for homemade comfort!

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