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    Home ยป Savoury bake recipes

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    Gordon Ramsayโ€™s buttermilk fried chicken

    Jump to Recipe

    This is probably the easiest and most deliciously crispy buttermilk fried chicken recipe as you're likely to find!

    Gordon Ramsayโ€™s buttermilk fried chicken arranged on a plate, surrounded by tomatoes, potatoes, bread and corn on the cob.

    With a quick method and super tasty results, this is truly the best buttermilk fried chicken recipe I've come across!

    It only takes a few steps (I've included step-by-step pictures below), and uses simple ingredients you're likely to have in the cupboard and fridge: chicken, buttermilk, flour, oil and a few spices. Easy!

    I had a lot of fun when I made this during a buttermilk fried chicken cook-a-long with none other than Gordon Ramsay, as this recipe is from his show Gordon's Ultimate Home Cooking.

    Click to jump to a section

    • How does buttermilk fried chicken taste?
    • How was fried chicken invented?
    • What does marinating chicken in buttermilk do?
    • Why Gordon Ramsay's Buttermilk Fried Chicken?!
    • How to serve buttermilk fried chicken
    • Ingredients and variations
    • Equipment and FAQs
    • Instructions with step-by-step photographs
    • Allergen & dietary information
    • Troubleshooting Gordan Ramsey's fried chicken
    • How to store, keep & freeze buttermilk chicken
    • Full printable recipe
    • More chicken recipe inspiration for your next family meal
    Gordon Ramsayโ€™s buttermilk fried chicken arranged on a plate, surrounded by tomatoes, potatoes, bread and corn on the cob. A hand holds a well-coated drumstick, thickly coated with a seasoned, fried batter.

    How does buttermilk fried chicken taste?

    Oh, it tastes good. Make this recipe, and you'll be enjoying succulent, juicy pieces of perfect fried 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.

    Why is fried chicken so tasty?

    It's the magic combination of the ingredients and the cooking method. Tasty free-range chicken, buttermilk with that hint of acidity and delicious spices are the foundation, while deep frying foods is a 'dry-heat' cooking method that gives the chicken its characteristic crispy texture while at the same time sealing in the moisture.

    Deep frying also means the flavours don't get diluted in water and the spices get to bind to the fat from the skin and in the oil, which helps particular taste receptors in your tongue to open up and appreciate the flavour for longer. SO GOOD.

    Gordon Ramsayโ€™s buttermilk fried chicken arranged on a plate, a drumstick leaning on the pile, with a bite showing the juicy chicken flesh beneath.

    How was fried chicken invented?

    The amazing variety of herbs and spices we use today owe a great debt to America but like many relatively simple dishes, fried chicken developed in many all at once. Scotland had a tradition of deep-frying chicken that goes back to the Middle Ages (in England it was generally baked or boiled), but many parts of Asia have delicious variations on fried chicken too.

    The late Roman cookbook of Apicius goes all the way back to the 4th century and has a deep-fried chicken dish... although it doesn't say if it was breaded!

    Breaded or battered, it's clear to see why fried chicken has remained one of the most popular recipes in the world since Roman times.

    Gordon Ramsayโ€™s buttermilk fried. A hand holds a well-coated drumstick.

    What does marinating chicken in buttermilk do?

    Buttermilk is a popular ingredient when making Southern-style fried chicken or chicken tenders. The slightly acidic buttermilk helps tenderise the chicken by breaking down some of the proteins in the meat.

    Because buttermilk is nice and thick, it also sticks well to the chicken, meaning you get a great coating when you dip it into the flour.

    You can easily get buttermilk in the supermarket, but if you don't have any, you can use plain yogurt, soured with a squeeze of lemon and left to sit for a few minutes. This should then have a similar acidity, and therefore the same effect of allowing the enzymes to tenderise the meat as it marinades.

    Gordon Ramsayโ€™s buttermilk fried chicken arranged on a plate, surrounded by tomatoes, potatoes, bread and corn on the cob. A hand holds a well-coated drumstick, with the juicy chicken showing underneath the seasoned coating.

    Why Gordon Ramsay's buttermilk fried chicken?!

    I've got permission to share Gordon Ramsay's buttermilk fried chicken recipe with you, straight out of his cookbook, Ultimate Home Cooking (published by Hodder and Stoughton, RRP ยฃ25).

    Buy Gordon Ramsay's Ultimate Home Cooking Book

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

    From the age of 17 I made food my life, and itโ€™s fair to say that since then food has been the making of me. But the sort of cooking I made my name with โ€“ intricate dishes made with the worldโ€™s finest ingredients โ€“ is a million miles from the food I cook at home. When Iโ€™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.

    This recipe certain fits that bill and serves 4 people - you'll get two juicy pieces of buttermilk fried chicken each.

    Gordon Ramsayโ€™s buttermilk fried chicken arranged on a plate. A hand holds a well-coated drumstick, with a bite taken out.

    How to serve buttermilk fried chicken

    What goes well with fried chicken?

    Mini stuff baked potatoes, jacket potato three ways or sweet potato fries would round out the meal beautifully, and you've never tried chicken with waffles and maple syrup you're in for a treat!

    What dips go well with fried chicken?

    If you're a fan of spice like I am this 60 second chipotle dressing is a real winner. Honey mustard and blue cheese dips are also a great choice. And of course, hot sauce or wing sauce is a classic with fried chicken in any format!

    Gordon Ramsayโ€™s buttermilk fried chicken arranged on a plate. A large chicken thigh is in the foreground, perfectly coated and fried.

    Ingredients and variations

    • What oils can I use?
    • Can I cook other things in the same oil? Can I reuse my oil?
    • Can I use chicken breast? Can I fry skinless chicken?
    • What other spices can I use for chicken seasoning?
    • How can I add/change the flavours in this fried chicken?
    • Can I use the leftover batter?

    • 4 free range chicken thighs
    • 4 free range chicken drumsticks
    • 500 ml (2 cups) buttermilk
    • 1 litre (4 cups) vegetable oil (canola oil) or any flavourless oil e.g. sunflower, groundnut, canola
    • 300 g (2ยผ cups) plain white flour (all purpose flour)
    • 1-2 tsp smoked paprika
    • 1/2 tsp (ยฝ tsp) garlic powder
    • 1-2 tsp cayenne pepper
    • 1 pinch salt and black pepper

    Gordon Ramsayโ€™s buttermilk fried chicken arranged on a plate, surrounded by salad.

    What oils can I use?

    You need something with a high smoke point I used sunflower oil, but groundnut, vegetable shortening, peanut oil or even lard will all work great. If you're unsure, check the packet - some brands will specify whether the oil has a high smoking point.

    Olive oil isn't suitable, as it has a very low smoke point; meaning your kitchen will quickly fill with smoke!

    Can I cook other things in the same oil? Can I reuse my oil?

    Yes, but oil generally keeps better if you haven't let it get too hot, so make sure you've got your oil temperature correct throughout cooking. After the oil is cooled you can filter it through a cheesecloth to get rid of any leftover batter.

    Do be aware that some flavour of what you've cooked in the oil previously will remain, so don't use the oil you used for chicken and onion rings in a cake!

    Once the oil has started to smell acrid or become thicker and darker it's time to dispose of it.

    Can I use chicken breast? Can I fry skinless chicken?

    Short answer: Yes. You can use any cut of chicken, except for a whole chicken, for this recipe.

    While this recipe uses dark meat (thighs and drumsticks), you can also use wings and breasts (white meat).

    However, you may find coating the breast meat a little more tricky due to the smooth surface of the chicken breasts, but a little patience and care is all that's required for success. Leaving the chicken to rest for 10 minutes after breading can also help the mixture to stick to the chicken better.

    Breast meat can also dry out more quickly than dark meat, so you'll need to walk the line of getting safely cooked chicken without drying it out. This may mean you'll need to reduce the cooking time - depending on the size of the breast meat, as smaller pieces will cook much faster.

    What other spices can I use for chicken seasoning?

    This Gordon Ramsey recipe uses smoked paprika, garlic powder and cayenne pepper but other spices like sweet paprika, cayenne pepper, onion powder and dried herbs like basil, sage, rosemary, thyme, tarragon and marjoram are all fantastic.

    Why not see why you have available in your cupboard and experiment!

    How can I add/change the flavours in this fried chicken?

    Through years of marketing, KFC has elevated the importance of the blend of herbs and spices used for fried chicken. But let's be honest, what doesn't go with chicken?

    This recipe uses some classic ingredients, but there are many other options you could add. So here's a list of some commonly used fried chicken coating ingredients you could try:

    • Allspice - similar to nutmeg, but with a more aromatic, fruity flavour.
    • Onion powder - gives the fried chicken a more savoury flavour.
    • Thyme - Paired with allspice, white pepper and chilli, thyme gives the fried chicken a Caribbean Jerk flavour.

    Or you could go off book and add seasonings from other cuisines to give your chicken a twist.

    • Sumac - this Middle Eastern staple spice would work well for a fresh, citrus tang.
    • Curry powder - Curried fried chicken sounds so wrong it has to be right! Other Indian spices like asafoetida, methi or cumin would work beautifully too.
    • Katsu curry sauce flavourings - cut out the middleman and create a Japanese-inspired Katsu chicken coating without the need for the katsu sauce.

    If you're making chicken for a group, you could even lay out each spice into a seperate bowl and let people season their own coating.

    Can I use the leftover batter?

    You can't store the batter due to it being in contact with raw chicken, but as long as you're using it at the same time as you're frying your chicken then you can also use it for any veg you have to hand - it's especially good for onion rings, fried mushrooms, fried courgette and fried aubergine.

    Gordon Ramsayโ€™s buttermilk fried chicken arranged on a plate. A hand holds a well-coated drumstick, with a golden seasoned coating. A heading states, Perfect Every Time Buttermilk Fried Chicken.

    Equipment and FAQs

    • How do I take the temperature of fried chicken?
    • Can I use a deep fryer?
    • Can I use an air fryer?

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Cling film
    • Saucepan
    • Cooking tongs
    • Kitchen paper

    Gordon Ramsayโ€™s buttermilk fried chicken arranged on a plate. A heading states, Step by Step Recipe Buttermilk Fried Chicken Easy and Delicious.

    How do I take the temperature of fried chicken?

    Lift your chicken out of the oil and try to insert the thermometer as deeply as possible without touching the bone. It should be at least 75C.

    Always remember to thoroughly clean and disinfect your thermometer between readings.

    What temp should I cook my fried chicken?

    The oil should be 170C-180C and the cooked chicken should be at least 75C.

    Can I use a deep fryer?

    Yes! You can use a deep fryer to make this fried chicken. Simply follow the recipe instructions and use your deep fryer manual and settings to safely heat the oil.

    I also would recommend using the frying basket to lower and remove your chicken into and out of the fryer more safely.

    Can I use an air fryer?

    Yes! Heat your air fryer to 200C, use a mister/spray oil to control the amount of oil, and don't overcrowd the container or left the pieces touch.

    Buy An Air Fryer
    Gordon Ramsayโ€™s buttermilk fried chicken arranged on a plate. A hand holds a well-coated drumstick, with a golden seasoned coating. A heading states, Step by Step Recipe Buttermilk Fried Chicken

    Step-by-step instructions

    Place the chicken in a large bowl, and cover it in the buttermilk marinade.

    Chicken thighs and drumsticks in a large bowl, covered with buttermilk.

    And a good pinch of salt and ground black pepper. 

    Chicken thighs and drumsticks in a large bowl, covered with buttermilk plus salt and pepper.

    Mix well. Then cover and chill for at least 30 minutes or overnight. Bring back to room temperature before cooking.

    Chicken thighs and drumsticks in a large bowl, tossed with buttermilk, salt and pepper.

    Once ready to cook, pour a 1.5cm depth of oil into a heavy-based sautรฉ pan or hob-proof casserole dish. A deep dutch oven or high-sided pan is more safe, but a shallow dish will also work if you're careful.

    Place over medium heat until the oil reaches 170C or a cube of bread dropped into the oil sizzles and turns deep brown after 30 seconds.

    Oil in a deep pan, ready to fry the buttermilk chicken.

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

    Flour mixed with paprika, garlic powder, cayenne pepper, salt and pepper on a plate.

    Remove the chicken pieces from the buttermilk, then dip them into the spice and flour mixture, ensuring all sides are coated. I find that it helps to leave the chicken to rest in the flour for a couple of minutes to really soak up any excess moisture.

    Chicken thighs and drumsticks on a plate, coated in buttermilk and then dipped in a flour mix containing with paprika, garlic powder, cayenne pepper, salt and pepper.

    Carefully lower the coated chicken pieces into the hot oil in the pan. Only add the chicken in a single layer (you might need to do it in batches), turning constantly for 25-30 minutes, until evenly golden brown.

    If you have a meat thermometer, check the internal temperature of each piece. It should be at least 75C (165F).

    Buttermilk, flour and spice coated chicken thighs and drumsticks, fried and placed on a plate lined with kitchen roll to drain.

    Once cooked, remove from the oil and place the chicken onto kitchen paper or paper towels - ideally on a wire rack (cooling rack). This helps absorb any excess oil.

    Then give them a couple of minutes before serving. You want to serve them while they're warm but not dangerously hot.

    Freshly cooked buttermilk fried chicken on a patterned plate, surrounded by ingredients.

    Perfect, huh?

    Gordon Ramsayโ€™s buttermilk fried chicken arranged on a plate, surrounded by tomatoes, potatoes, bread and corn on the cob. A hand holds a well-coated drumstick, with a golden seasoned coating.

    What do you think of this delicious buttermilk fried chicken recipe?

    Allergen & dietary information

    • Is fried chicken bad for you?
    • Can I make fried chicken more healthy?
    • Can fried chicken give you gas/heartburn/stomach ache/constipation?
    • Can fried chicken be keto?
    • Can fried chicken be gluten-free?

    Is fried chicken bad for you?

    Due to its high calorie content and amount of trans fats fried chicken should generally be seen as a treat. As with any food, moderation is the key, and as part of a healthy and balanced diet the occasional piece is fine. You can takes steps to make it more healthy (see below).

    Can I make fried chicken more healthy?

    'Healthy' would be pushing it, but you can definitely lower amount of fat by oven baking rather than deep-frying. Bread the chicken as usual then lay it on an oven dish (preferably with a rack for even cooking), spritz with a mister/spray oil, then cook at 180C for 25-30 minutes.

    Can fried chicken give you gas/heartburn/stomach ache/constipation?

    Gas? No, probably not. Everything else? Maybe. Fried and breaded foods tend to move through your digestive system more slowly than other foods, and they're so utterly delicious we tend to eat more than we should, and a lot faster than we should! Take your time while eating and listen to your stomach.

    Can fried chicken be keto?

    This recipe isn't, but I've heard good things about switching the batter ingredients away from flour to include eggs or cream for wetness and almond flour and Parmesan cheese for the coating.

    Can fried chicken be gluten-free?

    Yes, replace the flour with gluten-free flour and be mindful that some spices can contain trace amounts of gluten (as can the oil you cook it in if it's being reused).

    Gordon Ramsayโ€™s buttermilk fried chicken arranged on a plate. A hand holds a well-coated drumstick, with a golden seasoned coating. A heading states, Buttermilk Fried Chicken Step by Step Recipe

    Troubleshooting Gordan Ramsey's fried chicken

    • How can I avoid getting batter everywhere and on my hands?
    • Why is my coating so thin? How can I get a thicker batter?
    • How can I make my fried chicken less oily?
    • How can I make my fried chicken more crispy?
    • Why is my fried chicken burnt?

    How can I avoid getting batter everywhere and on my hands?

    This is a relatively mess-free recipe due to the use of buttermilk and tongs. If you don't have tongs available you could use a fork with a wooden spoon or spatula.

    A surprisingly effective tip is to use the wet hand/dry hand method: use one hand to lift the wet chicken into the seasoned flour and the other for turning/coating the chicken in the flour. This works great if you want to experiment with double-dipping the chicken too.

    The only thing to watch with this method is that it poses a cross-contamination risk. So if you're preparing other foods, especially raw food like salad, make sure you're washing your hands thoroughly.

    Why is my coating so thin? How can I get a thicker batter?

    The amount of coating you want is really down to personal taste. 'Double dipping' will help to thicken the coating. Simply go from buttermilk to flour as before, leave the chicken for a minute or two to rest in the flour before placing the chicken back in the buttermilk mixture and once again in the flour for a final coating.

    This recipe uses 2 cups of store bought buttermilk. If you made your own using whole milk and lemon juice and you're finding it ridiculously runny, next time you could try using a thicker kind of store bought buttermilk or using only 1 cup buttermilk.

    How can I make my fried chicken less oily?

    The most common cause is that your cooking oil is too cool when the chicken goes in, which means the breading will absorb the oil rather than beginning to immediately form a crust, so make sure your oil is up to 170C before you start.

    Once cooked, make sure you place your chicken on kitchen or paper towels. This will absorb a lot of oil from the surface and any excess drip. Parchment paper or foil won't do the job, as they aren't absorbent.

    How can I make my fried chicken more crispy?

    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.

    If you're cooking more than one batch placing the already fried chicken in a 140C oven will help to keep it warm and cook off any extra oil.

    Why is my fried chicken burnt?

    The temperature of the oil is usually the cause. Chicken quickly burns if the oil is too hot. So if your first batch comes out too dark then check the temperature of your oil is correct.

    You should also pay careful attention during cooking, just a minute or two too much can push the chicken past golden brown.

    Gordon Ramsayโ€™s buttermilk fried chicken arranged on a plate, surrounded by tomatoes, potatoes, bread and corn on the cob. A hand holds a well-coated drumstick.

    How to store, keep & freeze buttermilk chicken

    • Can I prepare fried chicken ahead of time?
    • Can fried chicken be left out overnight?
    • Can fried chicken be refrigerated?
    • Can fried chicken be frozen?
    • How can I reheat my fried chicken? Can it be eaten cold?

    Can I prepare fried chicken ahead of time?

    You can prepare the flour and spice mix in advance, but the breading and cooking should be done just before you're ready to serve.

    Can fried chicken be left out overnight?

    No. Leaving food out will absolutely keep it in the 'danger zone' of food storage, between 5C-63C, which is when bacteria grows the most quickly.

    Throw it away and treat it as a lesson to properly cool and refrigerate your chicken next time.

    Can fried chicken be refrigerated?

    Yes, you can refrigerate fried chicken! As long as it has been cooled and placed in an airtight container in the refrigerator, it should be safe to eat for up to 3 days.

    Can fried chicken be frozen?

    Yes, you can freeze fried chicken! To save freezer space, place your leftover chicken in a flat layer on a baking sheet or plate and freeze until solid. Once the chicken is frozen solid, you can transfer the frozen pieces into a reasealable plastic bag.

    Make sure to label the bag with the date to know when you froze it. It should last for 3-4 months in the freezer, though it's always better as fresh as possible.

    How can I reheat my fried chicken? Can it be eaten cold?

    Fried chicken can absolutely be eaten cold and, as with cold pizza, I know at least a couple of people personally who actually prefer it cold the next day!

    Reheating fried chicken in the oven can be more difficult. I find wrapping it in aluminium foil at the start of baking and then finishing it for 5 minutes uncovered works well.

    Leaving it uncovered for the final 5 minutes helps you get crispy chicken, though it won't be as crisp as when freshly fried.

    Gordon Ramsayโ€™s buttermilk fried chicken images in a collage, including piled on a plate, and a hand holds a well-coated drumstick, with a golden seasoned coating. A heading states, Perfect Buttermilk Fried Chicken Quick Recipe Step by Step Guide

    Print the full recipe

    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.

    Print Recipe
    4.7 from 51 votes

    Gordon Ramsay's Buttermilk Fried Chicken Recipe

    This is probably the easiest and most deliciously crispy buttermilk fried chicken recipe as you're likely to find!
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Chill time30 minutes mins
    Total Time45 minutes mins
    Course: Spicy mains
    Cuisine: American
    Servings: 8 pieces
    Author: Emily Leary

    Ingredients

    • 4 free range chicken thighs
    • 4 free range chicken drumsticks
    • 500 ml (2 cups) buttermilk
    • 1 litre (4 cups) vegetable oil (canola oil) or any flavourless oil e.g. sunflower, groundnut, canola
    • 300 g (2ยผ cups) plain white flour (all purpose flour)
    • 1-2 tsp smoked paprika
    • 1/2 tsp (ยฝ tsp) garlic powder
    • 1-2 tsp cayenne pepper
    • 1 pinch salt and black pepper

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Cling film
    • Saucepan
    • Cooking tongs
    • Kitchen paper

    Instructions

    • Place the chicken in a bowl, add the buttermilk and a good pinch of salt and pepper and mix well.
    • Cover with cling film and chill for at least 30 minutes, or overnight. Bring back to room temperature before cooking.
    • Once ready to cook, pour a 1.5cm depth of oil into a heavy-based sautรฉ pan or hob-proof casserole dish. 
    • Place over a medium heat until the oil reaches 170C (340F) 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 pepper.
    • Remove the chicken pieces from the buttermilk, then dip in the flour, making sure all the sides are coated. Leave in the flour for a couple of minutes to soak up any excess moisture.
    • 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.

    Video

    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

    Calories: 361kcal | Carbohydrates: 32g | Protein: 21g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 97mg | Sodium: 154mg | Potassium: 334mg | Fiber: 1g | Sugar: 3g | Vitamin A: 380IU | Vitamin C: 0.2mg | Calcium: 86mg | Iron: 2.4mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Buttermilk fried chicken recipe reproduced with permission from Hodder & Stoughton

    More chicken recipe inspiration for your next family meal

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    Joe Wicks 10 Minute Speedy Greek Chicken Salad Recipe
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    Get the recipe
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      4.73 from 51 votes (33 ratings without comment)

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    1. Jacqueline carr says

      June 07, 2025 at 2:50 pm

      2 stars
      That chicken stick looks raw

      Reply
      • Emily Leary says

        June 15, 2025 at 10:44 am

        No it doesn't.

        Reply
    2. Maya says

      April 28, 2025 at 3:20 pm

      5 stars
      I like it!! It's the only fried chicken recipe that I have bookmarked. I honestly don't understand people complaining about too little/too much spices.

      Reply
    3. Cathy says

      March 09, 2023 at 11:51 pm

      5 stars
      Emily, Thank you for this amazing recipe! I used the bone in chicken thighs and followed everything you provided for the ingredients. I added a quick white gravy for our mashed potatoes.
      Thank you again and again for sharing this recipe!

      Reply
      • Emily Leary says

        March 10, 2023 at 9:15 am

        Sounds delicious! So glad you enjoyed it.

        Reply
    4. Andy says

      December 01, 2022 at 5:55 pm

      4 stars
      More seasoning would get higher stars. Plus, cuisine: American??? Pretty much eaten everywhere, not just South USA, esp Asia...and Gordon Ramsey is British/Scottish to boot.

      Reply
      • Emily Leary says

        December 17, 2022 at 4:38 pm

        I do recommend adding spices, as mentioned in the post, but the recipe is given as per Gordon's recipe in the book cited. It's in the style of Kentucky Fried Chicken, hence American is the specific inspiration, but there is already a section in the post about fried chicken having been around for a long time in various parts of the world - perhaps you missed it.

        Reply
      • Solace says

        September 09, 2024 at 9:07 am

        That's like complaining about someone listing a tikka masala recipe as being Indian because it's eaten worldwide. It doesn't matter that it's consumed everywhere, that doesn't make the recipe less American. It is very clear to see that this particular recipe originates from the States.

        I'm aware I'm replying to an almost two-year-old comment, but come on, use your head.

        Reply
    5. Jo N says

      February 25, 2022 at 9:37 am

      4 stars
      Bland! Can barely taste any of the seasoning. I added extra salt too.

      Reply
      • Emily Leary says

        February 25, 2022 at 5:10 pm

        Spices are quite minimal in Gordon's recipe. You can add extra spices to the buttermilk and to the flour to kick things up, if you like.

        Reply
    6. Steve C says

      February 04, 2022 at 11:47 pm

      5 stars
      Tried other but this is the one my wife likes the most. Happy wife=Happy life

      Reply
      • Emily Leary says

        February 05, 2022 at 8:56 pm

        Haha. Brilliant!

        Reply
    7. K says

      February 07, 2021 at 10:51 am

      Tsp is tea spoon to tablespoon? I tried it but oh boy.. the coating was tasteless :( i follow exactly all the measurements.

      Reply
      • Emily Leary says

        February 07, 2021 at 3:19 pm

        Tsp = teaspoon, yes. This is exactly as the recipe appear in Gordon Ramsay's book. It's not a spicy chicken coating but it's certainly no tasteless in my experience. You can of course add more spice if you wish.

        Reply
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