Gordon Ramsay’s Buttermilk Fried Chicken is everything crispy chicken dreams are made of: golden, deeply flavorful, outrageously crunchy on the outside, and juicy all the way through. This is the kind of soul-satisfying, crowd-pleasing recipe that turns a humble plate of chicken into a show-stopping centerpiece, no matter the occasion.
Why You’ll Love This Recipe
- Epic Crunch: The secret buttermilk marinade ensures every bite of Gordon Ramsay’s Buttermilk Fried Chicken shatters with crispiness you can’t resist.
- Juicy & Flavor-Packed: Marinating in buttermilk keeps the meat wonderfully tender and infuses it with deep, savory flavors in every juicy bite.
- Perfectly Spiced: A smoky, just-spicy-enough blend of paprika and cayenne gives the breading signature boldness without overwhelming the chicken.
- Simple, Reliable, Impressive: With a handful of kitchen staples, you get a restaurant-worthy result at home (and plenty of applause from everyone at the table)!
Ingredients You’ll Need
You don’t need a long shopping list to make Gordon Ramsay’s Buttermilk Fried Chicken, but every item plays a vital role in building flavor, tenderness, and that signature crispy bite. Here’s how each ingredient elevates your chicken from good to spectacular.
- 4 free range chicken thighs & 4 drumsticks: Bone-in, skin-on pieces bring both juiciness and rich chicken flavor—plus, they’re perfect for holding that crispy coating.
- 500 ml buttermilk: The buttermilk bath does double duty—tenderizing the meat and helping the breading cling to every nook and cranny.
- 1 litre vegetable oil (canola, sunflower, or groundnut oil): A neutral, flavorless oil is ideal for deep frying—no off-flavors, just pure, crunchy chicken.
- 300 g plain white flour (all purpose flour): The must-have for a thick, textured, crunchy outer shell.
- 1-2 tsp smoked paprika: Smoky-sweet aroma and gorgeous red color—paprika gives the chicken its mouthwatering finish.
- 1/2 tsp garlic powder: Adds a subtle savoriness in the spice mix that builds extra depth of flavor.
- 1-2 tsp cayenne pepper: Adjust to your heat preference—a little goes a long way for a gentle, satisfying kick.
- Salt and black pepper: Essential for seasoning both the meat and the crust; don’t be shy here.
Variations
One of the best things about Gordon Ramsay’s Buttermilk Fried Chicken is how easily it can be tailored to your cravings, your pantry, or your guests’ needs. Don’t be afraid to tweak it—there’s so much delicious room to play!
- Make it even spicier: Crank up the cayenne, add hot sauce to the marinade, or toss in a pinch of chili flakes for a fiery kick.
- Try different cuts: Swap in boneless thighs for quicker frying, or use breast strips for kid-friendly “tenders.”
- Gluten-free option: Use a certified gluten-free flour blend in the breading for equally crisp, wheat-free results.
- Herbaceous twist: Add chopped fresh thyme or rosemary to the flour for a fragrant, herb-forward crust.
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 bowl. Pour over the buttermilk along with a good pinch of salt and black pepper, giving everything a thorough mix so the chicken is completely coated. Cover the bowl with cling film and let it chill for at least 30 minutes (but overnight is even better)—the longer the soak, the more tender and flavorful your chicken will be!
Step 2: Prep the Oil and Coating
When you’re ready to fry, pour about 1.5cm of neutral oil into a heavy sauté pan or Dutch oven—something sturdy for even heating. Gently heat until the oil reaches 170°C (340°F). Meanwhile, combine the flour, smoked paprika, garlic powder, cayenne, and another pinch of salt and pepper in a shallow dish. This lively breading is going to ensure your Gordon Ramsay’s Buttermilk Fried Chicken is as vibrant in flavor as it is in color!
Step 3: Dredge the Chicken
Take each piece of chicken out of its buttermilk bath, letting any excess drip away, then roll thoroughly in the spiced flour mixture—get every nook covered! For extra crunch, let the coated pieces sit in the flour for a couple of minutes, soaking up any remaining moisture and forming a thicker crust.
Step 4: Fry to Golden Perfection
Carefully lower the chicken pieces into the hot oil, working in batches so as not to crowd the pan. Fry, turning frequently for even cooking, for 25-30 minutes until every piece is deeply golden and irresistibly crisp. Drain on paper towels and resist sneaking a bite—at least for a minute or two—the anticipation is worth it!
Pro Tips for Making Gordon Ramsay’s Buttermilk Fried Chicken
- Rest for Maximum Crunch: Allowing the dredged chicken to sit for 10 minutes before frying creates a drier surface, which means a crispier, better-adhered crust.
- Temperature is Everything: Keep your oil at a steady 170°C (340°F) and don’t overcrowd the pan—this ensures even frying and prevents soggy patches.
- Spice Customization: Taste your flour mix before dredging and tweak the seasoning if you crave more heat or smokiness—this is your moment to personalize!
- Use a Thermometer: For beautifully cooked chicken, check for an internal temperature of 75°C (165°F) at the thickest part before serving.
How to Serve Gordon Ramsay’s Buttermilk Fried Chicken
Garnishes
A little flourish goes a long way! Try a final dusting of flaky sea salt and a scatter of fresh chopped parsley just before serving. Lemon wedges on the side add a pop of brightness that cuts through the richness of the fried chicken—try squeezing a bit over the top right before your first delicious bite.
Side Dishes
Pair Gordon Ramsay’s Buttermilk Fried Chicken with fluffy buttermilk biscuits, creamy coleslaw, crunchy pickles, and buttery corn on the cob for the full Southern experience. Or, keep it simple with a fresh green salad or crispy fries for a comforting weeknight feast!
Creative Ways to Present
Serve it stacked high on a rustic platter in the center of your table, or pile the chicken into a picnic basket lined with parchment for a fun, alfresco meal. Want to impress a crowd? Mini chicken pieces can be served in sliders, wrapped in waffles, or layered atop fluffy mashed potatoes with a drizzle of hot honey.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the chicken cool completely, then store it in an airtight container in the refrigerator for up to 3 days. If you have a paper towel in the bottom of the container, it’ll help keep the coating from going soft.
Freezing
Gordon Ramsay’s Buttermilk Fried Chicken freezes beautifully! Place cooled chicken pieces on a baking tray and freeze until solid, then transfer to freezer bags or containers. Store for up to 2 months. For best texture, freeze before adding garnishes like herbs or lemon.
Reheating
Reheat in a preheated oven at 180°C (350°F) on a wire rack set over a tray for 15-20 minutes, or until piping hot and the outside is re-crisped. Avoid microwaving if possible, as it can soften the crust—oven is definitely the way to bring your fried chicken back to life!
FAQs
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Can I use chicken breasts instead of thighs and drumsticks?
Absolutely! While bone-in, skin-on pieces deliver the juiciest results, you can substitute boneless thighs or chicken breast strips for a faster cook time and easier eating. Just keep an eye on the frying time—they’ll cook through more quickly.
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How do I know when the chicken is cooked through?
The best method is to use a meat thermometer: aim for an internal temperature of 75°C (165°F) at the thickest part of the chicken. The juices should run clear when pierced, and the coating should be deeply golden and crisp.
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What’s the benefit of marinating in buttermilk overnight?
Marinating overnight gives the acids and enzymes in the buttermilk time to tenderize the chicken, making it even juicier and more flavorful. Even a 30-minute soak makes a big difference, but longer is always better for buttermilk fried chicken!
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Can I use an air fryer for this recipe?
You can! Arrange the dredged, buttermilk-marinated chicken in a single layer in your air fryer basket. Lightly mist with oil and air fry at 190°C (375°F) for 20-25 minutes, turning halfway—expect a slightly lighter, but still crisp exterior compared to deep-frying.
Final Thoughts
If you love the sound of ultra-crisp, juicy chicken kissed with bold spice and a touch of Gordon Ramsay magic, you have to give Gordon Ramsay’s Buttermilk Fried Chicken a try. Don’t be surprised if it becomes a new family legend—just be ready for second helpings!
Print
Gordon Ramsay’s Buttermilk Fried Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 pieces 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Non-vegetarian
Description
Learn how to make Gordon Ramsay’s delicious Buttermilk Fried Chicken at home with this easy recipe. Crispy, flavorful, and perfectly seasoned, this fried chicken will be a hit with your family and friends.
Ingredients
For the Chicken:
- 4 free-range chicken thighs
- 4 free-range chicken drumsticks
- 500 ml buttermilk
For Frying:
- 1 liter vegetable oil (canola oil or any flavorless oil)
- 300 g plain white flour (all-purpose flour)
- 1–2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1–2 tsp cayenne pepper
- 1 pinch salt and black pepper
Instructions
- Marinate the Chicken: Place the chicken in a bowl, add buttermilk, salt, and pepper. Mix well, cover, and chill for at least 30 minutes.
- Prepare for Frying: Heat oil in a pan. Mix flour with spices on a plate. Remove chicken from buttermilk, coat with flour mixture.
- Fry the Chicken: Fry chicken in batches for 25-30 minutes until golden. Drain on kitchen paper.
Notes
- You can let the chicken rest after breading but before frying. Resting for 10 minutes will help form a slightly drier, thicker coating before frying.
Nutrition
- Serving Size: 1 piece
- Calories: 361 kcal
- Sugar: 3g
- Sodium: 154mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 97mg
