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Buttermilk Fried Chicken. Ultimate Home Cooking with Gordon Ramsay

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Gordon Ramsay's buttermilk fried chicken, served with corn, potatoes and side salad

I had a lot of fun on Monday night. I took part in a cookalong on Twitter with none other than Gordon Ramsay, who was promoting his latest cookbook, Ultimate Home Cooking (published by Hodder and Stoughton, RRP £25).

Here, Gordon explains the rationale behind his new, family friendly recipe book:

From the age of 17 I made food my life, and it’s fair to say that since then food has been the making of me. But the sort of cooking I made my name with – intricate dishes made with the world’s finest ingredients – is a million miles from the food I cook at home. When I’m with friends and family I want things to be much more relaxed. I still want to use great ingredients, and to get the most from them, but my cooking becomes more rustic and easy-going.

The dish we cooked on the night was buttermilk fried chicken – a really straightforward recipe with simple ingredients you’re likely to have in the cupboard and fridge. The result is a succulent, juicy pieces of chicken, coated in a warm, crispy and slightly spicy batter. I served ours with new potatoes and a spinach and cherry tomato salad – the whole family loved it.

I’ve got permission to share Gordon Ramsay’s buttermilk fried chicken recipe with you, so here’s what to do. Serves 4.

Ingredients

  • 4 free range chicken thighs
  • 4 free range chicken drumsticks
  • 500ml (1 pt) buttermilk
  • Flavourless oil eg sunflower or groundnut for deepfrying
  • 300g (10.6 oz) plain flour
  • 1-2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1-2 tsp cayenne pepper
  • Sea salt and freshly ground black pepper

Instructions

Place the chicken in a bowl, add the buttermilk and a good pinch of salt and mix well.  Cover with cling film and chill overnight, or for at least 30 minutes. Bring back to room temperature before cooking.

Chicken thighs and drumsticks in a baking tray with buttermilk

Once ready to cook, pour a 1.5cm depth of oil into a heavy-based sauté pan or hob-proof casserole dish. Place over a medium heat until the oil reaches 170C or a cube of bread dropped into the oil sizzles and turns brown after 30 seconds.

Put the flour on a plate and mix with the spices and a pinch of salt and peper.

Mix the dry ingredients on a plate or in a tray, ready to dip the chicken into

Remove the chicken pieces from the buttermilk, shaking off any excess, then dip in the flour, making sure all the sides are coated.

Dip the chicken into the dry ingredients mix

Chicken thighs and drumsticks dipped in buttermilk and flour

Fry the chicken in a single layer (you might need to do in batches), turning constantly for 25-30 minutes, until evenly golden.

Fry the buttermilk chicken in a single layer

Drain on kitchen paper and serve warm.

Drain the buttermilk fried chicken on kitchen paper and serve warm

Perfect, huh?

Gordon Ramsay's buttermilk fried chicken, shown served with potatoes, corn, and side salads

If you’d like to print this buttermilk fried chicken recipe to make at home, just hit the PRINT button on the recipe card below.

Gordon Ramsay's buttermilk fried chicken

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 pieces
Author: Emily Leary
 Gordon Ramsay's buttermilk-fried chicken - succulent, juicy pieces of chicken, coated in a warm, crispy and slightly spicy batter.
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Metric - Ounces

Ingredients

  • 4 free range chicken thighs
  • 4 free range chicken drumsticks
  • 500 ml buttermilk
  • flavourless oil eg sunflower or groundnut, for deep frying
  • 300 g plain flour
  • 1-2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1-2 tsp cayenne pepper
  • 1 pinch salt and pepper

Instructions

  • Place the chicken in a bowl, add the buttermilk and a good pinch of salt and mix well.
  • Cover with cling film and chill overnight, or for at least 30 minutes. Bring back to room temperature before cooking.
  • Once ready to cook, pour a 1.5cm depth of oil into a heavy-based sauté pan or hob-proof casserole dish. 
  • Place over a medium heat until the oil reaches 170C or a cube of bread dropped into the oil sizzles and turns brown after 30 seconds.
  • Put the flour on a plate and mix with the spices and a pinch of salt and peper.
  • Remove the chicken pieces from the buttermilk, shaking off any excess, then dip in the flour, making sure all the sides are coated.
  • Fry the chicken in a single layer (you might need to do in batches), turning constantly for 25-30 minutes, until evenly golden. 
  • Drain on kitchen paper and serve warm.

Nutrition

Calories: 361kcal | Carbohydrates: 32g | Protein: 21g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 97mg | Sodium: 154mg | Potassium: 334mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7.6% | Vitamin C: 0.2% | Calcium: 8.6% | Iron: 13.4%
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
Course: Dinner
Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can't wait to see your posts!

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Gordon Ramsay's buttermilk fried chicken recipe makes for succulent, juicy pieces of chicken, coated in a warm, crispy and slightly spicy batter. Here's the recipe #buttermilk #friedchicken #recipe #gordonramsay

What do you think of this delicious recipe?

For more inspiration for your next family meal, try these four delicious ways to use chicken.

 

Buttermilk fried chicken recipe reproduced with permission from Hodder & Stoughton

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  6. Rainer says

    9 March, 2018 at 6.01am

    Knowing Ramsay, something didn’t seem quite right with this recipe, and that turns out to be true — what you outline is inaccurate. Ramsay’s recipe includes seasoning the chicken with salt and pepper, then adding shallots, garlic, rosemary, and thyme to the buttermilk so, you’ve left just a number of ingredients out.

    He also instructs dipping the chicken into the buttermilk and flouring it twice, but cooking it for only 5–6 mins in the oil, then seasoning it again and baking it in the oven for 6–7 mins to make it even crispier.

    Reply

    • Emily Leary says

      14 March, 2018 at 9.00am

      Hi. The recipe is exactly as it appears in his book, Ultimate Home Cooking with Gordon Ramsay. He may have a different version, but I assure you this one is exactly as we cooked together over Twitter too.

      Reply

  9. Yaya says

    10 January, 2018 at 11.00pm

    Buttermilk chicken reminds me a lot of life in the South in the US! It’s so good … I know I shouldn’t be saying this as a pescetarian, but the batter is truly delicious!

    Reply

  10. Tanya Brannan says

    9 January, 2018 at 9.38pm

    I first had Buttermilk fried chicken on a trip to America several years ago. I literally couldn’t get enough of the stuff! I have never tried to make it myself though, but this recipe seems really easy so I have pencilled it in for next weeks menus. Wish me luck!

    Reply

    • Anita says

      9 February, 2019 at 1.26pm

      As an southern American. I reccomend adding onion powder 1 1/2 tsps and 1 to 2 tsps dried ground sage and 1 tsp rosemary to both the buttermilk and flour. It will make a world of difference also do two sepaerate pieces of chicken, i reccomend wings, single dip one and double dip the other to find your preference. Make sure to use a thermometer to check the temp of your oil and to make sure to not over crowd your skillet, especially if you’re not using a cast iron skillet. Oh and usimg some of the pan drippings makes an awsome gravey and a great addition to spinach and green beans and brussel sprouts.

      Reply

  13. kirsty says

    8 January, 2018 at 12.58pm

    I’ve always loved the taste to buttermilk fried chicken but yet to come across a recipe! I love Gordon Ramsay (slight crush) but he is an amazing chef so I’ll be adding this to the meal plan next week. Already pinned it to remind me

    Reply

  16. Laura Dove says

    7 January, 2018 at 5.42pm

    Ooh yum!! Fried chicken is one of my absolute favourites although we have never made our own! I love the idea of doing it ourselves though, I think I will definitely give it a try!

    Reply

  20. jacob says

    3 December, 2017 at 6.32pm

    my name is jacob saltywiener and i eat chicken because it sounds very tasty and feels like a banana as well as making me want to eat a fishmongers ostrich

    Reply

  241. Jane Willis says

    30 September, 2013 at 2.47pm

    I’ve followed Gordon Ramsay on Twitter @janesgrapevine
    Hope it’s the real one this time – I once followed a fake Gordon Ramsay and regretted it!

    Reply
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