If you’ve ever dreamt of making restaurant-worthy fried chicken right in your own kitchen, Gordon Ramsay’s Buttermilk Fried Chicken Recipe is about to become your new obsession. With juicy, tender chicken marinated in tangy buttermilk and cloaked in a spiced, ultra-crispy coating, this dish has every element of comfort and flavor you crave—plus that signature Ramsay flair for making every bite unforgettable.
Why You’ll Love This Recipe
- Restaurant-Worthy Crunch: Every piece has an irresistible golden crust that shatters at first bite and keeps you coming back for more.
- Tender & Juicy Every Time: The buttermilk marinade guarantees chicken that’s moist through and through—not a dry bite in sight.
- Bursting with Flavor: The clever use of smoky paprika and cayenne adds just enough kick and keeps this far from ordinary fried chicken.
- Easy for Home Cooks: Gordon Ramsay’s Buttermilk Fried Chicken Recipe keeps the process fuss-free, so you don’t need a culinary degree (or fancy equipment) to impress everyone around the table.
Ingredients You’ll Need
One of the joys of Gordon Ramsay’s Buttermilk Fried Chicken Recipe is its refreshingly simple ingredient list. Each item plays a starring role—whether it’s adding savory depth, locking in moisture, or bringing that unmistakable crunch and color to the plate.
- Free Range Chicken Thighs & Drumsticks: These cuts are naturally juicy and flavorful—plus, using bone-in pieces makes every bite extra succulent.
- Buttermilk: The secret to tender chicken! It acts as a marinade, tenderizing the meat while infusing a subtle tang that perfectly complements the spices.
- Plain White Flour (All Purpose): This is the base of your crispy coating, giving you that sought-after crunchy exterior.
- Smoked Paprika: Adds a sweet, smoky warmth that transforms simple fried chicken into something truly special.
- Cayenne Pepper: It’s all about balance—just enough heat to keep things interesting, but never overpowering.
- Garlic Powder: Brings a savory depth and rounds out the spices in the coating.
- Salt & Black Pepper: Essential for both the marinade and coating—don’t be shy, they bring all the flavors together.
- Vegetable Oil (Canola, Sunflower, or Groundnut): Use a neutral, high-smoke-point oil for safe, even frying and that irresistibly crisp finish.
Variations
The beauty of Gordon Ramsay’s Buttermilk Fried Chicken Recipe is how effortlessly you can make it your own. Whether you’re looking to spice things up, adjust for dietary needs, or just use what you have on hand, there’s a perfect way to personalize this classic favorite.
- Boneless Bites: Swap the bone-in chicken for boneless thighs or breast strips for crowd-pleasing nuggets or sandwiches—same great flavors, even easier to share!
- Gluten-Free Option: Use your favorite 1:1 gluten-free all-purpose flour blend for a coating that’s just as crispy and delicious, minus the gluten.
- Spice It Up: Double the cayenne or add a pinch of chili powder for those who like serious heat. You can also experiment with adding a pinch of ground cumin or dried herbs.
- Oven-Baked Option: Want to skip the deep fry? Try baking the flour-dredged, buttermilk-marinated chicken on a wire rack at 220°C (425°F) until golden and crisp.
How to Make Gordon Ramsay’s Buttermilk Fried Chicken Recipe
Step 1: Marinate the Chicken
Start by placing your chicken thighs and drumsticks in a large bowl. Pour over the buttermilk and add a generous pinch of salt and freshly ground black pepper. Mix well to make sure every nook and cranny is coated. This marinade needs at least 30 minutes in the fridge (overnight is even better), letting those flavors infuse and transforming your chicken into the juiciest, most flavorful bites imaginable. Always allow your chicken to come back to room temperature before frying for even cooking.
Step 2: Prepare the Dredge
When you’re nearly ready to fry, set out a big plate or shallow dish. Combine the flour with smoked paprika, cayenne, garlic powder, and another pinch of salt and pepper. This spice blend is where the magic happens—toss it with your hands or a fork so every bite sings with flavor.
Step 3: Dredge the Chicken
Lift each piece of buttermilk-soaked chicken out of the marinade, letting the excess drip off, and immediately coat thoroughly in the seasoned flour. Press gently to ensure the flour mixture clings all over—don’t rush this step! Let the chicken sit in the flour for a minute or two, so the coating absorbs extra moisture and sets into a thick, crunchy shell.
Step 4: Fry to Golden Perfection
Heat about 1.5 cm (a little over half an inch) of oil in a large sauté pan or heavy casserole over medium heat. You’re aiming for 170°C (340°F)—or test with a bread cube: it should sizzle and brown within 30 seconds. Carefully lay in the chicken pieces in a single layer (work in batches if needed) and fry, turning often, for 25–30 minutes. The goal: a deeply golden, super-crisp exterior and juicy, cooked-through meat inside. Drain briefly on kitchen paper, then serve while piping hot.
Pro Tips for Making Gordon Ramsay’s Buttermilk Fried Chicken Recipe
- Buttermilk Timing: Marinate your chicken overnight for maximum flavor and tenderness—the acids in the buttermilk break down proteins, making each piece extra juicy.
- Temperature Matters: Keep your oil steady at 170°C/340°F—a kitchen thermometer makes all the difference for evenly cooked, super-crispy chicken without any unpleasant soggy spots.
- Spice Layering: Don’t hold back on seasoning both the buttermilk and the flour; well-seasoned layers mean every bite pops with Gordon’s bold, signature flavors.
- Rest Before Frying: After dredging, let the chicken sit in the flour for a few minutes—this gives the crust time to set and leads to extra crunch when frying.
How to Serve Gordon Ramsay’s Buttermilk Fried Chicken Recipe
Garnishes
For a finishing touch worthy of Gordon Ramsay himself, sprinkle your buttermilk fried chicken with flaky sea salt and a smattering of fresh chopped parsley or chives. A few slices of tangy dill pickle or a wedge of lemon on the side add freshness and color—guests will be swooning before they take their first bite.
Side Dishes
Pair this crunchy, golden chicken with classic sides like creamy coleslaw, fluffy buttermilk biscuits, or buttery mashed potatoes. For a fresh twist, serve it with a bright corn salad or a quick cucumber and tomato salad—each bite feels perfectly balanced and oh-so-satisfying.
Creative Ways to Present
Go beyond the plate! Stack the chicken high on a rustic wooden board for a bistro-style platter, or offer up mini drumsticks in parchment cones for party-ready finger food. For a family-style feast, arrange everything on a big tray with bowls of spicy dipping sauce, a rainbow of sides, and plenty of napkins—dive in, no utensils required!
Make Ahead and Storage
Storing Leftovers
If you somehow end up with extra Gordon Ramsay’s Buttermilk Fried Chicken, store cooled leftovers in an airtight container in the fridge for up to three days. For best results, lay the pieces on a paper towel to help preserve that signature crunch.
Freezing
Fried chicken freezes surprisingly well! Arrange cooled pieces in a single layer on a baking sheet and freeze until solid. Transfer to freezer bags or an airtight container and keep for up to two months. When a craving strikes, you’ll always have homemade fried chicken at your fingertips.
Reheating
To bring leftovers back to life, reheat in a 180°C (350°F) oven on a wire rack for 15–20 minutes, or until the crust is hot and crunchy again. The microwave works in a pinch, but the oven really restores that irresistible crispiness you love from Gordon Ramsay’s Buttermilk Fried Chicken Recipe.
FAQs
-
Can I use chicken breasts instead of thighs and drumsticks?
Absolutely! Chicken breasts work well, just keep in mind that breasts cook a bit faster than bone-in pieces. Slice them into strips or cutlets, marinate as directed, then fry until golden and cooked through.
-
Is there a substitute for buttermilk if I can’t find it?
If you don’t have buttermilk on hand, just mix 2 cups of milk with 2 tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes—it’ll thicken up and works beautifully in this recipe!
-
How do I know if the chicken is cooked all the way through?
The safest way is to use a digital meat thermometer. Chicken is done at 74°C (165°F) in the thickest part. If you don’t have a thermometer, pierce to the bone—the juices should run clear, not pink.
-
Can I make Gordon Ramsay’s Buttermilk Fried Chicken Recipe ahead for a party?
Yes! You can fry the chicken in advance and reheat it in a hot oven before serving. To keep that crunch, store loosely covered and reheat on a wire rack—guests will never know it wasn’t fresh out of the fryer.
Final Thoughts
This is one of those recipes you’ll come back to again and again—not just for the flavor, but for the satisfaction of serving up something truly special. Give Gordon Ramsay’s Buttermilk Fried Chicken Recipe a whirl and treat yourself (and everyone lucky enough to share) to a feast that’s crispy, juicy, and bursting with bold, comforting flavor. You’ve got this—the first bite is pure magic!
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: Gluten Free
Description
Learn how to make Gordon Ramsay’s delicious Buttermilk Fried Chicken with this easy and flavorful recipe.
Ingredients
For the Chicken:
- 4 free-range chicken thighs
- 4 free-range chicken drumsticks
- 500 ml (2 cups) buttermilk
For Frying:
- 1 litre (4 cups) vegetable oil (canola oil or any flavorless oil)
- 300 g (2 1/4 cups) plain white 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: In a bowl, mix chicken with buttermilk, salt, and pepper. Chill for 30 minutes or overnight. Bring to room temperature before cooking.
- Prepare for Frying: Heat oil in a pan to 170C. Mix flour with spices on a plate.
- Coat the Chicken: Dip chicken in flour, ensuring all sides are coated. Let it sit in the flour for a couple of minutes.
- Fry the Chicken: Fry chicken in batches for 25-30 minutes until golden brown, turning constantly.
- Serve: Drain on paper towels and serve warm.
Notes
- For extra flavor, you can add more spices to the flour mixture.
- Ensure the oil is at the right temperature for crispy chicken.
- Handle hot oil with caution to avoid accidents.
Nutrition
- Serving Size: 1 piece
- Calories: Approximately 350 kcal
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: Varies
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies
