If you crave perfectly crisp, golden fried chicken with irresistible juicy meat inside, Gordon Ramsay’s Buttermilk Fried Chicken is the recipe you’ve been searching for. This iconic take on comfort food blends tender, flavorful chicken with a beautifully spiced crust, making every bite pure bliss for your taste buds.
Why You’ll Love This Recipe
- Ultimate Juiciness: Marinating the chicken in buttermilk gives you the most unbelievably tender, flavorful results—every time.
- Crispy, Flavor-Packed Crust: The seasoned flour mix delivers the perfect crunch and a beautiful golden color that will have everyone reaching for seconds.
- Simple Ingredients, Spectacular Results: You don’t need a pantry full of exotic items—just a few everyday staples and a handful of spices to make chicken that tastes like it came from a chef’s kitchen.
- Adaptable for Every Occasion: Whether it’s a family picnic, a casual dinner, or a show-stopping party snack, Gordon Ramsay’s Buttermilk Fried Chicken always steals the show.
Ingredients You’ll Need
This recipe may look like magic, but it’s actually built from a handful of simple, classic ingredients. Each one plays an important role in giving Gordon Ramsay’s Buttermilk Fried Chicken its signature tenderness, spiced crust, and mouthwatering aroma. Every bite starts right here!
- 4 free range chicken thighs & 4 drumsticks: Go for bone-in, skin-on pieces to keep things extra juicy and flavorful.
- 500 ml buttermilk: This star ingredient is essential for tenderizing and infusing the chicken with subtle tang.
- 1 litre vegetable oil (canola, sunflower, or groundnut): Use a neutral, high-smoke-point oil for perfect frying and no odd flavors.
- 300 g plain white flour (all-purpose): Forms the base of your crispy coating—choose a good-quality flour for best results.
- 1–2 tsp smoked paprika: Adds gorgeous color and a gentle, smoky warmth to the crust.
- ½ tsp garlic powder: Offers savory depth and boosts the overall flavor.
- 1–2 tsp cayenne pepper: For a satisfying kick—adjust the amount to suit your spice preference.
- Salt and black pepper: These basics are key for bringing out all the chicken and spice flavors.
Variations
Maybe you’re craving even more heat—or you need a gluten-free option! The beauty of Gordon Ramsay’s Buttermilk Fried Chicken is how easy it is to tweak the spices and coating to match your cravings or dietary needs. Here’s how you can make it your own:
- Spicy Southern Style: Double the cayenne and add a pinch of chili flakes to amp up the fire without overwhelming the other flavors.
- Gluten-Free Crunch: Swap out regular flour for your favorite gluten-free all-purpose blend—the buttermilk marinade still does all the heavy lifting for tenderness.
- Lighter Oven “Fried” Version: For a lighter take, bake at a high temperature (425°F/220°C) on a wired rack after breading and give it a quick spritz of oil for crunch.
- Herb-Infused Marinade: Add a handful of finely chopped fresh herbs (like parsley or thyme) to the buttermilk for an extra aromatic boost.
How to Make Gordon Ramsay’s Buttermilk Fried Chicken
Step 1: Buttermilk Marinade
Place the chicken thighs and drumsticks in a large bowl, pour over the buttermilk, and season generously with salt and pepper. Mix until every piece is well coated. Cover and allow the chicken to marinate—at least 30 minutes in the fridge, though overnight gives unbelievably juicy results and a slightly tangy flavor that permeates every bite. Don’t rush this step; it’s the secret to outstanding fried chicken!
Step 2: Prepare the Coating
Combine the flour, smoked paprika, garlic powder, cayenne, and another pinch of salt and pepper on a large plate or shallow dish. When you’re ready to fry, remove chicken from the marinade (let any excess drip off), roll it in the seasoned flour, and press gently to help the coating stick. For extra crunch, let the coated pieces rest 10 minutes before frying—this little pause makes a big difference!
Step 3: Heat the Oil
Pour about 1.5cm (a little under an inch) of oil into a deep, heavy-based sauté pan or casserole. Heat over medium until the temperature reaches 170°C (340°F)—use a thermometer, or try the classic bread test: a cube of bread should sizzle and turn golden brown in about 30 seconds. The right temperature is your insurance for golden, crispy—not greasy—chicken.
Step 4: Fry the Chicken
Gently lower the coated chicken pieces into the hot oil in a single layer, working in batches if needed. Fry for 25-30 minutes, turning constantly so each side cooks evenly and the coating turns that gorgeous, deep gold. The aroma at this stage is heavenly—just resist the urge to crowd the pan for the best, crispiest finish.
Step 5: Drain and Serve
Once the chicken is perfectly golden and crisp, transfer it to a plate lined with kitchen paper to soak up any extra oil. Let it rest for a couple of minutes before serving—this helps the crust set for even more satisfying crunch in every delicious bite of your Gordon Ramsay’s Buttermilk Fried Chicken.
Pro Tips for Making Gordon Ramsay’s Buttermilk Fried Chicken
- Buttermilk Magic: For even deeper flavor and tenderness, let your chicken soak in the buttermilk marinade overnight—just remember to bring it back to room temperature before frying for even cooking.
- Double Dredge Technique: For extra crunch, try dipping the marinated chicken back into the buttermilk and flour mixture twice before frying—this creates wildly crispy edges!
- Oil Temperature Is Everything: Use a thermometer if you can—oil that’s too cool makes greasy chicken, and too hot risks burning the coating before the meat cooks through.
- Batch Fry Like a Pro: Don’t overcrowd the pan; frying in small batches keeps the oil nice and hot and guarantees a crunchy, golden coating every time.
How to Serve Gordon Ramsay’s Buttermilk Fried Chicken
Garnishes
A sprinkle of flaky sea salt and a pop of fresh chopped parsley or thyme over your fried chicken pieces not only amps up the color but adds a subtle freshness to the plate. For extra flair, offer lemon wedges for a bright, zippy finish that cuts through the richness of the chicken’s crust.
Side Dishes
Classic pairings like creamy coleslaw, fluffy mashed potatoes, buttery corn on the cob, or even a tangy dill pickle salad make fantastic companions for Gordon Ramsay’s Buttermilk Fried Chicken. For the full comfort food vibe, a slice of homemade cornbread or a pile of seasoned fries will take your meal over the top!
Creative Ways to Present
Serve your fried chicken on a big rustic platter for a family-style feast, or pile crispy pieces into a picnic basket lined with checked paper for that classic, homey charm. For parties, offer smaller “drumettes” with a trio of dipping sauces—think spicy honey, ranch, and tangy mustard—for a playful, crowd-pleasing twist.
Make Ahead and Storage
Storing Leftovers
Leftover Gordon Ramsay’s Buttermilk Fried Chicken should be cooled completely, then stored in an airtight container in the fridge for up to three days. If you want to keep the crust crisp, place paper towels in the bottom of your storage container to absorb any excess moisture.
Freezing
This chicken actually freezes beautifully! Arrange cooled pieces on a baking sheet and freeze until solid, then transfer to a freezer bag or container. They’ll keep well for up to two months. When you crave a piece or two, there’s always some homemade fried chicken ready to go.
Reheating
For the crispiest results, reheat your fried chicken in a preheated oven (about 180°C/350°F) on a wire rack until hot and sizzling again—usually around 15 minutes. The oven helps revive that signature crunch, unlike the microwave, which will turn the crust soggy.
FAQs
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Can I use chicken breasts instead of thighs and drumsticks?
Absolutely! You can swap in boneless or bone-in chicken breasts—just be mindful to adjust the cooking time as breasts tend to cook faster and can dry out more easily. Keep an eye on internal temperature and aim for juicy—not overdone—results.
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Do I have to use buttermilk, or is there a substitute?
Buttermilk works wonders for tenderness and flavor, but if you’re out, you can use regular milk mixed with a tablespoon of lemon juice or white vinegar—just let it sit a few minutes before marinating for a similar tangy effect.
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What’s the trick to getting that really crispy crust?
The magic is in the flour dredging, a rest before frying, and hot oil. Press the flour firmly onto each piece, let them rest briefly, and always fry at the recommended temperature to lock in crunch without greasiness.
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Can I make this recipe ahead for entertaining?
Definitely! You can marinate and bread the chicken a few hours in advance, then fry just before guests arrive. Reheating in the oven just before serving ensures the coating stays crisp and fresh.
Final Thoughts
There’s something truly special about gathering friends and family around a big platter of Gordon Ramsay’s Buttermilk Fried Chicken—just wait for the first bite, and you’ll see what all the fuss is about. I hope you’re inspired to make this crave-worthy classic at home soon—don’t be surprised when it starts disappearing fast!
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: Frying
- Method: Stovetop
- Cuisine: American
Description
Learn how to make Gordon Ramsay’s delicious Buttermilk Fried Chicken at home with this easy recipe. Crispy on the outside, tender on the inside!
Ingredients
For the chicken:
- 4 free-range chicken thighs
- 4 free-range chicken drumsticks
- 500 ml buttermilk
- 1 pinch salt and black pepper
For breading:
- 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
For frying:
- 1 litre vegetable oil (canola oil) or any flavorless oil e.g. sunflower, groundnut, canola
Instructions
- Marinate the chicken: Place the chicken in a bowl, add buttermilk, salt, and pepper. Mix well and chill for at least 30 minutes.
- Prepare the oil: Heat oil in a pan until it reaches 170C (340F).
- Coat the chicken: Mix flour, spices, salt, and pepper on a plate. Dip chicken in flour, ensuring all sides are coated.
- Fry the chicken: Fry chicken in batches for 25-30 minutes until golden brown, turning constantly.
- Serve: Drain on kitchen paper and serve warm.
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: 320
- Sugar: 1g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg
