Description
Indulge in the crispy and flavorful delight of Gordon Ramsay’s Buttermilk Fried Chicken. This recipe yields tender and juicy chicken with a perfectly golden crust that’s sure to be a hit at any gathering.
Ingredients
Units
Scale
For the Buttermilk Chicken:
- 4 free-range chicken thighs
- 4 free-range chicken drumsticks
- 500 ml buttermilk
- 1 pinch salt and black pepper
For the Coating:
- 1 litre vegetable oil (canola oil) or any flavorless oil
- 300 g plain white flour (all-purpose 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: Place the chicken in a bowl, add buttermilk, salt, and pepper. Mix well, cover, and chill for at least 30 minutes.
- Prepare the Oil: Heat oil in a pan until it reaches 170C (340F).
- Coat the Chicken: Mix flour with spices. Coat chicken in flour mixture.
- Fry the Chicken: Fry chicken in batches for 25-30 minutes until golden. Drain on paper towels and serve.
Notes
- You can let the chicken rest after breading but before frying. Resting for 10 minutes will help form a slightly drier, thicker coating before frying.
Nutrition
- Serving Size: 1 piece
- Calories: 361 kcal
- Sugar: 3g
- Sodium: 154mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 97mg
