I remember the first time I tried Gordon Ramsay’s buttermilk fried chicken recipe. It wasn’t just any fried chicken. it was like a crispy golden treasure with juicy, flavorful meat inside. Ramsay’s version stands out because it’s soaked in buttermilk for hours which gives the chicken that legendary tenderness and subtle tang. The coating? Perfectly seasoned with spices and flour for an unbeatable crunch.
This recipe isn’t just about frying chicken. it’s about respecting the process, patience and flavor layering. Ramsay’s approach combines classic Southern American comfort food with his precision and love for bold tastes. Each bite feels like a celebration of crispiness and juiciness working in perfect harmony.
Gordon Ramsay Buttermilk Fried Chicken Recipe
Ingredients Needed
When I first gathered ingredients for this recipe, I was amazed at how simple but impactful they were. Here’s what you’ll need to create Ramsay’s magic:
- Chicken pieces – thighs and drumsticks work best (skin-on for that crunch)
- Buttermilk – the secret marinade that tenderizes and flavors
- All-purpose flour – for that golden crispy crust
- Cornstarch – adds extra crunch
- Paprika – smoky and slightly sweet undertone
- Garlic powder – for depth of flavor
- Onion powder – enhances savory notes
- Salt & pepper – basic but essential
- Cayenne pepper – a touch of heat
- Vegetable oil or peanut oil. for frying (high smoke point is key!)
I’ve learned that the quality of these simple ingredients can change everything. Fresh buttermilk, good spices and skin-on chicken make the biggest difference.
Equipment Needed
The first time I made this, I thought I needed a fancy setup. Turns out, simple tools do the trick:
- Large mixing bowl – for marinating the chicken in buttermilk
- Deep frying pan or heavy-bottomed skillet – deep enough for oil to cover the chicken halfway
- Thermometer – to keep oil temperature steady (around 350°F/175°C)
- Wire rack and baking sheet. to drain excess oil and keep the crust crispy
- Tongs. for safely turning chicken pieces
- Paper towels – for initial oil draining
These tools help you maintain control, especially the thermometer. It’s a game changer for crispy, not greasy, chicken.
Ingredient Science Spotlight
Here’s the cool science behind why this recipe works so well. it’s all about the buttermilk and flour combo.
- Buttermilk’s acidity tenderizes the chicken by breaking down proteins. This means juicy, soft meat inside.
- The lactic acid also helps the coating stick better to the chicken skin.
- Flour + cornstarch create a dual-layer crust. Flour provides structure while cornstarch makes it crispier.
- The spices in the flour mix not only add flavor but also help in browning the crust evenly.
- Oil temperature control is critical. Too hot and the crust burns before the chicken cooks. Too low and the coating absorbs oil, becoming soggy.
Understanding these details helped me troubleshoot my early attempts and get that perfect crunch every time.
Instructions To Make Gordon Ramsay’s Buttermilk Fried Chicken
Let me walk you through the process, like we’re cooking together:
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Marinate The Chicken
- Place chicken pieces in a bowl.
- Pour enough buttermilk to cover them.
- Add a pinch of salt and pepper.
- Cover and refrigerate for at least 4 hours, ideally overnight.
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Prepare The Coating
- In a large bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt and pepper.
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Heat The Oil
- Fill your pan with oil about 2 inches deep.
- Heat to 350°F (175°C). Use your thermometer for accuracy.
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Coat The Chicken
- Remove chicken from buttermilk, letting excess drip off.
- Dredge each piece thoroughly in the flour mixture. Press to make sure it sticks.
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Fry The Chicken
- Carefully place chicken in hot oil without crowding the pan.
- Fry for about 10-12 minutes per side until golden and crispy.
- Check internal temperature: 165°F (74°C) is safe and juicy.
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Drain And Rest
- Transfer chicken to wire rack over baking sheet.
- Let rest 5-10 minutes before serving.
This step-by-step approach helped me nail the balance between crispy crust and tender meat every time.
Common Mistakes & Fixes
Oh, the mistakes I’ve made on this journey! Here are some common ones and how to fix them:
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Oil Temperature Too Low
Result? Greasy, soggy chicken.
Fix: Use a thermometer and keep oil steady at 350°F.
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Not Marinating Long Enough
Result? Dry or bland chicken.
Fix: Marinate at least 4 hours; overnight is better.
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Coating Doesn’t Stick
Result? Patchy crust.
Fix: Shake off excess buttermilk and press flour mixture firmly onto chicken.
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Overcrowding The Pan
Result? Oil temperature drops, uneven cooking.
Fix: Fry in batches with space between pieces.
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Not Resting After Frying
Result? Juices run out when biting, less tender.
Fix: Rest on wire rack to keep crust crisp and meat juicy.
Smart Substitutions
Sometimes you don’t have every ingredient or want a twist. Here are some swaps I’ve tried:
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Buttermilk Substitute
Mix 1 cup milk + 1 tbsp lemon juice or vinegar. Let sit 5 minutes.
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Gluten-free Option
Use rice flour or gluten-free flour mix instead of all-purpose.
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Spice Variations
Add smoked paprika for deeper flavor or a pinch of chili powder for extra heat.
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Oil Alternatives
Avocado oil or sunflower oil can replace vegetable oil if needed.
These swaps let you customize while keeping the spirit of the dish.
FAQs
How Long Should I Marinate The Chicken In Buttermilk?
Gordon recommends marinating the chicken for at least 4 hours, but overnight works best for deeper flavor.
Can I Use A Different Type Of Flour For The Coating?
You can try different flours, but all-purpose flour gives the crispiest result according to Gordon’s recipe.
What Oil Is Best For Frying The Chicken?
Gordon suggests using vegetable oil or peanut oil for frying, as they have a high smoke point.