Gordon Ramsay’s Buttermilk Fried Chicken Recipe

If you’ve ever craved that shatteringly crisp, golden fried chicken with juicy, flavorful meat inside, look no further—Gordon Ramsay’s Buttermilk Fried Chicken Recipe delivers pure comfort food bliss in every bite. Thanks to a tangy buttermilk marinade, spice-laced flour, and Ramsay’s chef tricks, this recipe promises fried chicken that’s impossibly crunchy on the outside and succulent within. Get ready to wow your family (and yourself) with the best homemade fried chicken you’ve ever tasted!

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Ingredients You’ll Need

The magic of Gordon Ramsay’s Buttermilk Fried Chicken Recipe is that it’s all about simple ingredients, handled just right. Every part—from the tangy marinade to the kicky spice rub—plays a key role in building those layers of flavor and irresistible crunch!

• Chicken Thighs & Drumsticks: Go for free-range if possible—they offer richer flavor and juiciness that holds up beautifully to frying.
• Buttermilk: This tangy dairy superstar tenderizes the meat while infusing it with subtle flavor—don’t skip it!
• Vegetable Oil: Choose a neutral oil like canola or sunflower for frying—these stand up to heat and let the seasoning shine.
• Plain White Flour (All Purpose): The backbone of the crunchy coating; it crisps up perfectly and clings to the chicken.
• Smoked Paprika: Brings a gentle warmth and that signature deep color to the breading—plus, it smells divine as it fries!
• Garlic Powder: Adds a mellow, savory undertone to the crust.
• Cayenne Pepper: Adjust to taste—this is your ticket to a little back-of-the-throat heat.
• Salt & Black Pepper: The foundation of seasoning; always generous for maximum flavor.

Variations

One of the beauties of fried chicken is its endless adaptability—tweak the heat, swap the flours, or riff on flavors to make Gordon Ramsay’s Buttermilk Fried Chicken Recipe your own. Here are some fun ways to customize!

• Spicy Nashville-Style: Double the cayenne and add a pinch of brown sugar to the flour blend for a sweet-heat punch reminiscent of Southern hot chicken.
• Gluten-Free Swap: Use a cup-for-cup gluten-free flour blend in place of regular flour for all the crunch, none of the gluten.
• Herb-Infused: Stir a tablespoon of finely chopped fresh thyme or rosemary into the flour for herby aromatics in every bite.
• Lighter Oven-Fried: Bake the breaded chicken on an oiled rack at high heat (425°F/220°C), misting with oil, for a crispier-lighter version that’s still deeply satisfying.

How to Make Gordon Ramsay’s Buttermilk Fried Chicken Recipe

Step 1: Marinate the Chicken in Buttermilk

Start by nestling your chicken thighs and drumsticks in a large bowl, then pour the buttermilk over them with a generous pinch of salt and pepper. Stir well so every nook and cranny is coated. Cover the bowl and refrigerate for at least 30 minutes (but overnight is even better) for maximum tenderness and flavor saturation.

Step 2: Bring The Chicken to Room Temperature

Before frying, let the chicken sit out until it loses its chill. This helps the chicken cook evenly, ensuring that glorious crust forms without the meat drying out or overcooking.

Step 3: Prepare the Spiced Flour Coating

Mix the flour with smoked paprika, cayenne, garlic powder, and another generous pinch of salt and pepper in a shallow dish. The spice mix not only colors and flavors the crust—it also fills your kitchen with mouthwatering aromas as soon as the chicken hits the oil!

Step 4: Dredge the Chicken Generously

One by one, lift each marinated chicken piece from the buttermilk, letting any excess drip off, and coat it thoroughly with the spiced flour. Really press the flour onto the chicken, then let the breaded pieces rest in the flour for a minute or two to help the crust set—it’ll make for gorgeously thick, well-adhered coating.

Step 5: Heat and Test the Oil

Pour enough oil into a large, heavy pan to reach about 1.5 cm deep. Heat over medium until it registers 170°C (340°F), or a cube of bread sizzles to golden brown in 30 seconds. Proper oil temp is the secret to a crisp exterior and juicy interior!

Step 6: Fry the Chicken

Working in batches if necessary, lay the chicken pieces in a single layer in the hot oil, careful not to crowd the pan. Fry, turning the pieces constantly, for 25–30 minutes or until they’re an even, deep golden brown. This turning technique ensures thorough cooking and perfectly even crunch.

Step 7: Rest & Serve

Drain the fried chicken briefly on paper towels, then let it rest a couple of minutes before digging in—this helps the crust keep its crunch and lets the juices redistribute in the meat. Serve warm for maximum comfort-food effect!

How to Serve Gordon Ramsay’s Buttermilk Fried Chicken Recipe

Garnishes

For a burst of freshness, sprinkle your piping-hot fried chicken with chopped parsley or thin-sliced green onions. A scattering of flaky sea salt just before serving adds another layer of flavor, while lemon wedges on the side brighten and balance every bite.

Side Dishes

Pair Gordon Ramsay’s Buttermilk Fried Chicken Recipe with the classics—think fluffy mashed potatoes, creamy coleslaw, buttery corn on the cob, or warm buttermilk biscuits. For a fresher vibe, a simple arugula salad with vinaigrette or pickle spears cuts the richness beautifully.

Creative Ways to Present

Serve it picnic-style in a basket lined with parchment for a nostalgic touch, or lay it out on a big wooden board with bowls of your favorite dipping sauces. For a dinner party, stack the pieces high and garnish with tiny thyme sprigs or edible flowers—fried chicken goes from rustic to show-stopping with just a little flourish!

Make Ahead and Storage

Storing Leftovers

Cool any leftover fried chicken completely, then refrigerate it in an airtight container for up to 3 days. Placing a paper towel in the bottom of the container helps absorb moisture and preserve that all-important crunch.

Freezing

This recipe freezes surprisingly well! Lay cooled pieces on a baking sheet so they’re not touching, freeze until solid, then transfer to zip-top bags. Thaw overnight in the fridge before reheating for best results.

Reheating

For crispy reheating, arrange the chicken on a wire rack set over a baking sheet and bake at 375°F (190°C) for 15–20 minutes until hot and crunchy again. Avoid microwaving, as it softens the crust and can make the chicken rubbery.

FAQs

Final Thoughts

There’s something magical about making Gordon Ramsay’s Buttermilk Fried Chicken Recipe at home—the sizzle, the aromas, and that first shattering bite can turn an ordinary night into a feast. I hope you’ll roll up your sleeves, give this a try, and let your inner chef loose. Nothing brings people to the table faster than the promise of truly great fried chicken—enjoy every crispy, juicy bite!

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