Gordon Ramsay Fried Chicken Recipe

The first time I screwed this up…

I thought fried chicken was just a dunk-and-fry job. Flour, oil, done. But I ended up with greasy skin that slipped off like a wet T-shirt and raw chicken in the middle. Classic rookie mistake. Ramsay’s version? It’s deceptively simple—but it’s the method, not the mix, that makes it genius.

The trick isn’t just in what you season with. It’s how you treat the coating, how you layer heat, and how you finish. That’s what locks in the moisture and gets that signature crunch.

Here’s how I finally got it right.

Why This Works (And Where Most Go Wrong)

Most home cooks rush the breading, fry too cold, and get scared of the double-stage cooking. Here’s what Ramsay’s system fixes:

• Resting the dredge lets the coating hydrate into a paste, so it doesn’t blow off in the oil.
• Two-stage frying (low and slow, then crisp) cooks the meat without burning the crust.
• Buttermilk soak isn’t just for flavor—it tenderizes and creates an adhesive layer.

And if your oil temp is off? You’ll know. The chicken soaks it up like a sponge. I’ve been there.

Ingredients That Actually Matter

• 1 chicken, cut into pieces – Bone-in, skin-on. Thighs and drumsticks outperform breasts for juiciness.
• 240ml buttermilk – The acid breaks down proteins and clings better than milk.
• 250g all-purpose flour – Don’t swap for cake or bread flour. You need the middle-ground gluten structure.
• 1 tsp paprika – For color and subtle smokiness.
• Salt + pepper – Season aggressively. You’re not just seasoning flour—you’re seasoning through fat.
• 2L vegetable oil – Neutral oil with high smoke point. Don’t use olive oil. Ever.

Optional but tested: Add ½ tsp cayenne + 1 tsp garlic powder to the flour if you want a Ramsay-level kick.

How To Make Gordon Ramsay Fried Chicken

Cut your chicken into even-sized pieces—thighs and legs ideally. Soak them in buttermilk for at least 2 hours, or overnight if you’re serious.

In a large zip bag, mix flour, paprika, salt, and pepper. Shake to blend.

Pull the chicken from the buttermilk, let the excess drip off, then drop into the flour bag. Shake hard. Get full coverage.

Lay the coated chicken on a tray. Cover lightly with parchment or a kitchen towel. Let it sit for 15–20 minutes. This rest is non-negotiable—it’s what makes the crust stick.

Heat oil in a cast-iron skillet to 175°C / 350°F. Fill only halfway—hot oil expands and splashes.

Fry in batches. Brown the chicken evenly on both sides (around 3–4 mins per side), then reduce heat to low, cover with a lid, and let cook for 25–30 minutes. That slow steam-fry cooks the interior without burning the outside.

Remove the lid, crank the heat back up, and fry uncovered for another 5–8 minutes until golden and violently crisp.

Drain on paper towels or a rack. Hit with flaky salt while hot.

What Gordon Ramsay Says About This Dish

“The secret to great fried chicken is controlling the oil. Most people don’t get it hot enough, then panic when it burns.”
True. I used to wing it. Now I use a thermometer and keep the oil between 160–180°C.

“Rest the chicken after dredging. That’s when it sets. Otherwise, the coating just falls off.”
I ignored this once—came out like fried skin flakes. Lesson learned.

“Buttermilk makes it tender, but it’s also about flavor—it carries the salt into the meat.”
It’s not optional. Plain milk doesn’t even come close.

“Crispy is texture, not just temperature. You’ve got to dry it right.”
Skip the wire rack? You risk sogginess. Let it breathe after frying.

What I Got Wrong (And How I Fixed It)

• Didn’t rest the flour coating – The crust blew off mid-fry. Looked like it snowed in the skillet.
• Oil temp too low – Ended up greasy. Now I check with a thermometer and keep it consistent.
• Overcrowded the pan – Dropped the oil temp and steamed the chicken. Now I fry in small batches, even if it takes longer.
• Skipped buttermilk soak once – Meat was drier and lacked depth. Never again.

Variations That Actually Hold Up

• Spicy Southern Twist: Add cayenne, garlic, and onion powder to the flour.
• Korean-inspired: Double fry (first at 160°C, second at 190°C) and toss in gochujang glaze.
• Buttermilk Brined Overnight: Better flavor penetration. Works great for thighs.

Do not swap flour for cornmeal or panko—you lose the tight, flaky Ramsay crust.

Pro Tips That Change the Game

• Use a digital thermometer – Both for oil (aim for 175°C) and chicken (internal should hit 74°C / 165°F).
• Let the crust set before flipping – If it’s sticking, it’s not ready.
• Fry skin-side down first – It renders fat into the oil and crisps better.
• Rest on rack, not paper – Keeps the bottom from going soggy.

Storage + Leftover Moves

• Store: Cool completely, refrigerate in an airtight container for up to 3 days.
• Freeze: Wrap tightly and freeze up to 3 months.
• Reheat: Best in air fryer at 180°C (350°F) for 5–7 minutes. Or oven at 200°C (400°F) for 10 mins. Avoid microwaving—it murders the crunch.

FAQs – Covering Search Intent

Q: Can I use boneless chicken?
Yes, but it won’t be as juicy. Thighs are better than breasts. Adjust cook time down 25%.

Q: Why does my coating fall off?
You didn’t let it rest after dredging or flipped it too early. Let it bind and crust before disturbing.

Q: What oil does Gordon Ramsay use?
Neutral, high-smoke point oils: vegetable, canola, or groundnut.

Q: Can I oven-bake this instead?
It’s not the same, but you can. Use a wire rack, spray with oil, bake at 220°C (425°F) for 35–40 mins.

Q: How do I keep it crispy for guests?
Hold it in a warm oven (90°C / 200°F) on a rack—not foil—for up to 30 minutes.

Try More recipes:

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• Gordon Ramsay’S Egg Yolk Ravioli Was My Little Luxury On A Hard Day
• Gordon Ramsay’s Chicken Cacciatore Was My Rainy Day Reset Meal