Gordon Ramsay’s Buttermilk Fried Chicken Recipe

If you dream of perfectly golden, ultra-crispy fried chicken that’s moist and full of bold flavor inside, Gordon Ramsay’s Buttermilk Fried Chicken Recipe is truly a must-try. This recipe combines classic technique with a chef’s flair, producing chicken that’s juicy, beautifully seasoned, and irresistibly crunchy—just the way comfort food should be!

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Ingredients You’ll Need

You’ll be amazed by how just a few humble pantry staples create the ultimate fried chicken. Each ingredient in Gordon Ramsay’s Buttermilk Fried Chicken Recipe plays a starring role—whether it’s adding tenderness, building layers of flavor, or achieving that irresistible crunch.

• Free-range chicken thighs and drumsticks: The ideal cuts for juicy, succulent meat and maximum flavor—bone-in chicken also gives the best texture.
• Buttermilk: Not only does it tenderize the chicken, but its subtle tang seasons every bite from the inside out.
• Plain white flour (all-purpose): This is your crispy canvas! It creates that golden crust everyone loves.
• Smoked paprika: Adds an earthy, slightly sweet smoke flavor that elevates the entire dish.
• Cayenne pepper: Brings just the right amount of heat—adjust to your taste for a classic Southern kick.
• Garlic powder: Infuses every bite with a gentle, savory warmth.
• Salt and black pepper: Simple, classic seasonings that enhance all the other flavors.
• Vegetable oil (canola, sunflower, or groundnut): Choose a neutral, high-smoke-point oil for that perfectly crispy, light finish.

Variations

What I love about Gordon Ramsay’s Buttermilk Fried Chicken Recipe is just how flexible it is. With a few tweaks, you can easily adjust the spice, switch up the coating, or suit your personal tastes and dietary needs.

• Spice Swap: Love things extra spicy? Add a dash more cayenne or a sprinkle of chili flakes to the flour mix.
• Gluten-Free Crunch: Substitute your favorite gluten-free flour blend for the all-purpose flour to keep the coating crispy—and coeliac-friendly.
• Herb-Infused Marinade: Mix fresh chopped herbs like thyme or rosemary right into the buttermilk for an aromatic twist.
• Air-Fried Option: Want a lighter version? After dredging, spray the coated chicken with oil and cook in your air fryer until crispy and fully cooked through.

How to Make Gordon Ramsay’s Buttermilk Fried Chicken Recipe

Step 1: Marinate the Chicken in Buttermilk

Start by placing your chicken thighs and drumsticks in a large bowl. Pour in the buttermilk, add a good pinch of salt and pepper, and toss everything together so each piece is thoroughly coated. Cover with cling film and pop it in the fridge to marinate for at least 30 minutes—or if you’ve got the patience, let it go overnight for even greater tenderness. The buttermilk does magical things, infusing both flavor and moisture into every bite.

Step 2: Prepare the Coating Mixture

While the chicken is busy soaking up all that delicious buttermilk, grab a large plate and mix together the flour, smoked paprika, garlic powder, cayenne, and a pinch of salt and black pepper. Stir until the spices are evenly distributed—you want each bite to be packed with layered flavor!

Step 3: Dredge the Chicken

Remove the chicken from the buttermilk marinade, letting the excess drip off, then roll each piece in your spiced flour mixture. Make sure every nook and cranny is generously coated. Let the chicken rest in the flour for a minute or two—this helps the coating stick and gives you that cherished, craggy crust.

Step 4: Heat the Oil

Pour about 1.5cm (just over a half-inch) of your chosen oil into a heavy-based sauté pan or large casserole dish. Bring it to medium heat, aiming for 170°C (340°F). Not sure if the oil’s ready? Drop in a cube of bread—if it sizzles instantly and turns golden in about 30 seconds, you’re good to go.

Step 5: Fry the Chicken

Gently lay the coated chicken pieces into the hot oil, making sure not to overcrowd the pan (work in batches if needed). Turn each piece regularly as it cooks for 25-30 minutes, ensuring the crust turns beautifully golden and every side crisps up nicely. The smell alone will make your kitchen feel like the world’s best fried chicken joint!

Step 6: Drain and Serve

Once your chicken has reached that irresistible golden hue and is cooked through, remove it carefully and drain on kitchen paper to soak away any excess oil. Serve warm—this is when the crust has maximum crunch and the interior is at its juiciest.

How to Serve Gordon Ramsay’s Buttermilk Fried Chicken Recipe

Garnishes

A classic sprinkle of sea salt fresh out of the fryer is pure magic, but I also love scattering over a handful of chopped fresh parsley or chives for a beautiful pop of color. If you like a little zing, serve with lemon wedges—just a squeeze brightens up the flavors in a snap.

Side Dishes

For the full comfort food experience, pair this buttermilk fried chicken with creamy mashed potatoes, tangy coleslaw, or fluffy, buttery biscuits. In the summer, nothing beats a juicy corn on the cob or a crisp salad piled high alongside your chicken feast.

Creative Ways to Present

Serve Gordon Ramsay’s Buttermilk Fried Chicken Recipe family-style on a rustic wooden board, pile it high in a picnic basket for an outdoor gathering, or even stack it on mini waffles for a fun brunch platter. For a fun twist, offer a trio of dipping sauces like smoky honey mustard, creamy ranch, and spicy hot sauce on the side.

Make Ahead and Storage

Storing Leftovers

Leftover fried chicken will keep beautifully in an airtight container in the refrigerator for up to 3 days. Let it cool completely before storing to preserve that crispy crust as much as possible.

Freezing

To freeze, arrange cooled fried chicken in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag or container. It’ll keep for up to 2 months—perfect for a crave-worthy meal on a busy night!

Reheating

For best results, reheat your fried chicken in the oven at 180°C (350°F) for 10-15 minutes—or until hot and crispy. This helps revive the crust, unlike the microwave, which tends to make it soggy.

FAQs

Final Thoughts

If you’re craving classic comfort that’s big on both flavor and crunch, you honestly can’t go wrong with Gordon Ramsay’s Buttermilk Fried Chicken Recipe. Whether you’re serving a crowd or just treating yourself, this is one dish that always disappears in a flash—so roll up your sleeves and get frying!

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