Dinner

Gordon Ramsay Fried Chicken Recipe

Gordon Ramsay Fried Chicken Recipe
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This delicious and easy fried chicken recipe from Gordon Ramsay is the perfect comfort food. Crispy on the outside and juicy on the inside, it’s a quick and simple dish that everyone will love. You can easily adjust the seasoning to your taste and use everyday ingredients for a mouthwatering meal.

Ingredients Needed:

  • 1 chicken, cut into pieces
  • 240ml buttermilk
  • 250g all-purpose flour for coating
  • 1 tsp paprika
  • Salt and pepper, to taste
  • 2 litres of vegetable oil for frying

How To Make Fried Chicken Recipe?

  1. Prepare the Seasoned Flour: Add the flour to a large plastic bag and season with paprika, salt, and pepper. The paprika adds a nice color to the chicken.
  2. Coat the Chicken: Dip the chicken pieces in the buttermilk, then place them a few at a time into the flour bag. Seal the bag and shake it well to ensure an even coating.
  3. Rest the Coated Chicken: Place the coated chicken pieces on a tray or baking sheet. Cover with a clean dish towel or waxed paper and let them sit for 15 minutes until the flour coating forms a paste-like texture.
  4. Heat the Oil: Fill a large skillet or cast-iron pan about 1/3 to 1/2 full with vegetable oil and heat until very hot.
  5. Fry the Chicken (First Stage): Add chicken pieces to the skillet without overcrowding. Brown them on both sides in the hot oil.
  6. Cook the Chicken (Second Stage): Reduce the heat to low, cover the skillet, and cook for 30 minutes. This ensures the chicken is fully cooked but not yet crispy.
  7. Crisp the Chicken: Remove the cover, increase the heat, and fry until the chicken is golden brown and crispy.
  8. Drain and Serve: Remove the chicken and drain on paper towels. Repeat frying for the remaining batches as necessary. Serve hot.
Gordon Ramsay Fried Chicken Recipe
Gordon Ramsay Fried Chicken Recipe

Recipe Tips:

  • Let the chicken rest after coating: Let the coated chicken sit for 15 minutes before frying. This helps the flour stick better and makes the coating crispier.
  • Use hot oil: Ensure the oil is hot before frying. If the oil is too cold, the chicken will soak up oil and become greasy.
  • Fry in small batches: Don’t overcrowd the pan. Frying the chicken in batches helps it cook evenly and become crispy.
  • Season to your liking: You can add more paprika, garlic powder, or cayenne pepper to the flour for extra flavor.
  • Keep chicken warm: If frying in batches, place the finished chicken in a warm oven (around 90°C / 200°F) to keep it hot and crispy while you cook the rest.

How To Store & Reheat Leftovers?

  • Refrigerate: Let the leftover fried chicken cool down to room temperature, then store it in an airtight container in the fridge for up to 3 days.
  • Freeze: Cool the chicken completely before freezing. Place it in a freezer-safe container or bag, and freeze for up to 3 months.
  • Reheat: Preheat the air fryer to 180°C (350°F). Air fry the chicken for 5-7 minutes until it’s crispy and heated through.

Nutrition Facts:

  • Calories: 377kcal
  • Total Fat: 23g
  • Saturated Fat: 5g
  • Cholesterol: 65mg
  • Sodium: 700mg
  • Potassium: 370mg
  • Total Carbohydrate: 12g
  • Dietary Fiber: 0g
  • Sugars: 0g
  • Protein: 29g
Gordon Ramsay Fried Chicken Recipe
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Gordon Ramsay Fried Chicken Recipe

Recipe by Gordon RamsayCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

377

kcal

This delicious and easy fried chicken recipe from Gordon Ramsay is the perfect comfort food. Crispy on the outside and juicy on the inside, it’s a quick and simple dish that everyone will love. You can easily adjust the seasoning to your taste and use everyday ingredients for a mouthwatering meal.

Ingredients

  • 1 chicken, cut into pieces

  • 240ml buttermilk

  • 250g all-purpose flour for coating

  • 1 tsp paprika

  • Salt and pepper, to taste

  • 2 litres of vegetable oil for frying

Directions

  • Prepare the Seasoned Flour: Add the flour to a large plastic bag and season with paprika, salt, and pepper. The paprika adds a nice color to the chicken.
  • Coat the Chicken: Dip the chicken pieces in the buttermilk, then place them a few at a time into the flour bag. Seal the bag and shake it well to ensure an even coating.
  • Rest the Coated Chicken: Place the coated chicken pieces on a tray or baking sheet. Cover with a clean dish towel or waxed paper and let them sit for 15 minutes until the flour coating forms a paste-like texture.
  • Heat the Oil: Fill a large skillet or cast-iron pan about 1/3 to 1/2 full with vegetable oil and heat until very hot.
  • Fry the Chicken (First Stage): Add chicken pieces to the skillet without overcrowding. Brown them on both sides in the hot oil.
  • Cook the Chicken (Second Stage): Reduce the heat to low, cover the skillet, and cook for 30 minutes. This ensures the chicken is fully cooked but not yet crispy.
  • Crisp the Chicken: Remove the cover, increase the heat, and fry until the chicken is golden brown and crispy.
  • Drain and Serve: Remove the chicken and drain on paper towels. Repeat frying for the remaining batches as necessary. Serve hot.

Notes

  • Let the chicken rest after coating: Let the coated chicken sit for 15 minutes before frying. This helps the flour stick better and makes the coating crispier.
  • Use hot oil: Ensure the oil is hot before frying. If the oil is too cold, the chicken will soak up oil and become greasy.
  • Fry in small batches: Don’t overcrowd the pan. Frying the chicken in batches helps it cook evenly and become crispy.
  • Season to your liking: You can add more paprika, garlic powder, or cayenne pepper to the flour for extra flavor.
  • Keep chicken warm: If frying in batches, place the finished chicken in a warm oven (around 90°C / 200°F) to keep it hot and crispy while you cook the rest.

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