This delicious Buttermilk Fried Chicken recipe from Gordon Ramsay is a simple, crispy delight that’s perfect for any occasion. Coated in a flavorful, crunchy exterior with a juicy, tender interior, it’s sure to satisfy your cravings. You can easily adjust the spices and use ingredients you have on hand for a personalized twist.
Ingredients Needed:
- 2 cups buttermilk
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 whole chicken, cut into pieces
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 5 cups vegetable oil for frying
How To Make Buttermilk Fried Chicken Recipe?
- Prepare the Marinade: Whisk together 480ml buttermilk, 15g Dijon mustard, 5g salt, 5g black pepper, and 5g cayenne pepper in a bowl.
- Marinate the Chicken: Pour the marinade into a resealable plastic bag. Add the chicken pieces, ensuring they are coated in the marinade. Squeeze out the excess air, seal the bag, and refrigerate for 2 to 8 hours.
- Prepare the Coating: In a separate resealable plastic bag, combine 240g flour, 15g baking powder, 15g garlic powder, and 15g onion powder. Shake to mix well.
- Coat the Chicken: Working with one piece of chicken at a time, dip it into the buttermilk marinade again, then transfer it to the flour mixture bag. Seal the bag and shake well to coat. Repeat for all chicken pieces.
- Heat the Oil: Heat 1200ml vegetable oil in a large frying pan over medium-high heat until it reaches the desired temperature.
- Fry the Chicken: Fry the chicken in batches, turning occasionally, until golden brown and the juices run clear. Use a thermometer to ensure the internal temperature of the chicken reaches at least 74°C.
- Serve: Once fried, remove the chicken from the oil and drain on paper towels. Serve hot and enjoy!
Recipe Tips:
- Use cold buttermilk: Cold buttermilk helps the batter stick better, giving the chicken a crispier coating.
- Don’t overcrowd the pan: Fry the chicken in batches to prevent the oil temperature from dropping, which could lead to soggy chicken.
- Check oil temperature: Make sure the oil is hot around 175°C before adding chicken to avoid greasy results.
- Double coat the chicken: For extra crunch, coat the chicken twice—once in the marinade and again in the dry mixture.
- Rest the chicken after frying: Let the fried chicken rest on paper towels to remove excess oil and keep it crispy.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover fried chicken cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap the cooled chicken in plastic wrap or foil, and place it in a freezer bag. Freeze for up to 3 months.
- Reheat: Reheat at 180°C for 5-7 minutes until the chicken is crispy and hot again.
Nutrition Facts:
- Calories: 240 kcal
- Total Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 50mg
- Sodium: 480mg
- Potassium: 300mg
- Total Carbohydrate: 17g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 22g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Fried Chicken Recipe
- Gordon Ramsay Chicken Stew Recipe
- Gordon Ramsay Roasted Chicken Recipe
Gordon Ramsay Buttermilk Fried Chicken Recipe
Description
This delicious Buttermilk Fried Chicken recipe from Gordon Ramsay is a simple, crispy delight that’s perfect for any occasion. Coated in a flavorful, crunchy exterior with a juicy, tender interior, it’s sure to satisfy your cravings. You can easily adjust the spices and use ingredients you have on hand for a personalized twist.
Ingredients
Instructions
- Prepare the Marinade: Whisk together 480ml buttermilk, 15g Dijon mustard, 5g salt, 5g black pepper, and 5g cayenne pepper in a bowl.
- Marinate the Chicken: Pour the marinade into a resealable plastic bag. Add the chicken pieces, ensuring they are coated in the marinade. Squeeze out the excess air, seal the bag, and refrigerate for 2 to 8 hours.
- Prepare the Coating: In a separate resealable plastic bag, combine 240g flour, 15g baking powder, 15g garlic powder, and 15g onion powder. Shake to mix well.
- Coat the Chicken: Working with one piece of chicken at a time, dip it into the buttermilk marinade again, then transfer it to the flour mixture bag. Seal the bag and shake well to coat. Repeat for all chicken pieces.
- Heat the Oil: Heat 1200ml vegetable oil in a large frying pan over medium-high heat until it reaches the desired temperature.
- Fry the Chicken: Fry the chicken in batches, turning occasionally, until golden brown and the juices run clear. Use a thermometer to ensure the internal temperature of the chicken reaches at least 74°C.
- Serve: Once fried, remove the chicken from the oil and drain on paper towels. Serve hot and enjoy!
Notes
- Use cold buttermilk: Cold buttermilk helps the batter stick better, giving the chicken a crispier coating.
- Don’t overcrowd the pan: Fry the chicken in batches to prevent the oil temperature from dropping, which could lead to soggy chicken.
- Check oil temperature: Make sure the oil is hot around 175°C before adding chicken to avoid greasy results.
- Double coat the chicken: For extra crunch, coat the chicken twice—once in the marinade and again in the dry mixture.
- Rest the chicken after frying: Let the fried chicken rest on paper towels to remove excess oil and keep it crispy.
Gordon Ramsay Buttermilk Fried Chicken Recipe