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Gordon Ramsay Buttermilk Fried Chicken Recipe – Crispy, Juicy, and Flavorful

Gordon Ramsay Buttermilk Fried Chicken
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Gordon Ramsay’s Buttermilk Fried Chicken is a crispy, flavorful dish where chicken pieces are marinated in buttermilk for tenderness, coated in a seasoned flour mixture, and deep-fried until golden and crunchy. The buttermilk helps break down the meat’s fibers, ensuring a juicy bite, while the crispy coating delivers bold, savory flavors with a touch of spice.

Ingredients

Scale

For the Buttermilk Marinade:

  • 4 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
  • 2 cups buttermilk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional, for heat)
  • 2 cloves garlic, minced
  • 1 teaspoon hot sauce (optional, for extra flavor)

For the Crispy Coating:

  • 2 cups all-purpose flour
  • ½ cup cornstarch (for extra crunch)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper (optional)
  • ½ teaspoon dried oregano
  • ½ teaspoon baking powder (for light, crispy texture)

For Frying:

  • 3 cups vegetable oil (or enough for deep frying)

Instructions

Marinate the Chicken:

  1. Prepare the marinade – In a large bowl, mix buttermilk, salt, black pepper, smoked paprika, cayenne pepper, minced garlic, and hot sauce (if using).
  2. Coat the chicken – Submerge the chicken pieces in the buttermilk mixture, ensuring they are fully covered.
  3. Marinate for at least 4 hours – For best results, refrigerate overnight to maximize tenderness and flavor.

Prepare the Coating:

  1. Mix dry ingredients – In a separate bowl, whisk together flour, cornstarch, salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, and baking powder.

Coat the Chicken:

  1. Dredge the chicken – Remove each piece from the buttermilk, letting excess liquid drip off. Coat evenly in the seasoned flour mixture, pressing firmly to create a thick, crispy crust.
  2. Let it rest – Place coated chicken on a wire rack for 10-15 minutes to allow the coating to set for better frying.

Fry the Chicken:

  1. Heat the oil – In a deep skillet or heavy-bottomed pot, heat oil to 350°F (175°C).
  2. Fry in batches – Carefully place the chicken in the hot oil, cooking for 10-12 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (75°C).
  3. Drain excess oil – Transfer fried chicken to a wire rack over a baking sheet to keep it crispy.

Serve:

  1. Enjoy hot and crispy – Serve immediately with your favorite dipping sauces or classic sides.

Find it online: https://gordonramsayeats.com/gordon-ramsay-buttermilk-fried-chicken/