This is about as straightforward and delicious buttermilk fried chicken recipe as you're likely to find.
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 cookalong with none other than Gordon Ramsay as this recipe is from his show Gordon's Ultimate Home Cooking.
How does buttermilk fried chicken taste?
Oh, it tastes good. Make this recipe and you'll be enjoying 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.
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.
What does Marinating chicken in buttermilk do?
Buttermilk is a popular ingredient when making Southern-style fried chicken. 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 really great coating when you go 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.
How to make 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 £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.
This recipe certain fits that bill and serves 4 people - you'll get two juicy pieces of buttermilk fried chicken each.
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 (2 + ¼ cups) plain white flour (all purpose flour)
- 1-2 tsp smoked paprika
- 1/2 tsp (½ tsp) garlic powder
- 1-2 tsp cayenne pepper
- 1 pinch salt and pepper
Equipment
Instructions
Place the chicken in a bowl, add the buttermilk.
And a good pinch of salt and pepper.
Mix well. Cover 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 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 pepper.
Remove the chicken pieces from the buttermilk, then dip in the flour, making sure all the 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.
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.
Serve warm.
Perfect, huh?
What do you think of this delicious buttermilk fried chicken recipe?
Extra tips for the perfect buttermilk fried chicken
Check out these tips to help you make sure your fried chicken turns out perfectly, learn how to cater to for diet restrictions, and how to store safely.
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.
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?
A too high an oil temperature is usually the cause - 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.
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!
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 and once again in the flour for a final coating.
What temp should I cook my fried chicken?
The oil should be 170C-180C and the cooked chicken should be at least 75C.
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.
Can I fry chicken breast? Can I fry skinless chicken?
Short answer: Yes. You may find breading the chicken a little more tricky due to the smooth surface of the chicken breast, 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.
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.
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.
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.
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, but if you don't have tongs available another 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 hand for turning/coating the chicken in the flour. This works great if you want to experiment with double-dipping the chicken too.
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.
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.
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 temperatures 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.
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 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).
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 frozen/refrigerated?
Yes, as long as it has been cooled and placed in an airtight container in the refrigerator or freezer within 2 hours of cooking. In the fridge it will last up to 3 days and up to 4 months in the freezer.
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 foil at the start of baking and then finishing it for 5 minutes uncovered works well.
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.
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!
Print for later
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
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 (2 + ¼ cups) plain white flour (all purpose flour)
- 1-2 tsp smoked paprika
- 1/2 tsp (½ 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 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 sauté 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
Nutrition
Buttermilk fried chicken recipe reproduced with permission from Hodder & Stoughton
More chicken recipe inspiration for your next family meal
Try these delicious ways to use chicken.
Baking with kids - a FREE eBook!
These easy recipes, fun activities and creative challenges are sure to keep the kids entertained!
K says
Tsp is tea spoon to tablespoon? I tried it but oh boy.. the coating was tasteless :( i follow exactly all the measurements.
Emily Leary says
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.
Tina says
Best fried chicken ever. I’ve tried lots of recipes and was never quite satisfied with the results. The flavor is superb, the chicken moist and the coating crispy. I use boneless chicken breast that I cut into chicken tenders. No other modifications. Absolutely awesome!!
Grace says
With a certain chicken chain closed at the moment this is definitely a must-make! Yum yum yum!
Alan says
Would you recommend doing it with skin on thigh meat?
Emily Leary says
Yes I left the skin on.
Mariya says
Thank you! This chicken is one of my very favorite. Your recipe here came out looking fantastic!
Emily Leary says
That's wonderful to hear, thank you!
Alina says
Emily, it looks so yummy! I love the step-by-step instructions, making it an easy recipe to follow!
Emily Leary says
Thank you, I'm so glad you enjoyed it.
Olga says
Emily , thank you very much! I like this chicken! Wonderful combination of ingredients. It look so yummy!
Alyssa says
Emily, thanks! This looks so simple to make, yet looking really satisfying and tasty!
Emily Leary says
Thanks!
Anna says
Emily, bravo! What a great idea! Love this. I’m sure this is incredibly delicious!
Emily Leary says
Thanks!
Rainer says
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.
Emily Leary says
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.
Chris says
No it doesnt appear in his book like that. Just as Rainer says - only 5-6 min in the oil and then 6-7 min in the oven. This is the recipe.
Emily Leary says
I am holding the copy of the book I was sent in 2013 when I cooked along with Gordon and can once again assure you that I have reproduced it correctly.
Here's Gordon explaining what to add to the buttermilk (definitely no shallots etc) https://twitter.com/GordonRamsay/status/381840473255452675
Here's Gordon saying how long to fry (definitely no oven): https://twitter.com/GordonRamsay/status/382215471824904192
I do hope that helps.
Whatlauraloves says
OMG this looks so tasty! I do wish I wasn’t dairy intolerant right now because this would be right up my street!
Emily Leary says
Oh that's such a shame! I'm sure you'd be able to find some dairy-free versions :)
Jake Ferrer says
I always do a buttermilk fried chicken for my family and they really love it. Everyone should really try it. It's delicious!
Emily Leary says
Oh lovely. Glad you're all fans!
Yaya says
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!
Emily Leary says
Oh yes, it's an American staple!
Johnsy says
You can eat the batter there is no meat in that or even better deep fry fish instead !
Tanya Brannan says
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!
Emily Leary says
I hope you enjoy it. Let me know how it goes!
Anita says
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.
Emily Leary says
Great tips. Thanks! I totally agree that extra seasoning is a winner for this recipe.
Leah LS says
This looks so easy to make and a billion times better than the well known colonel chicken. Definitely one to try in the summer!
Emily Leary says
It is really simple to make but so tasty!
Rachel Evans says
Oh My Gosh!!!! How exciting about the cook along and that you got to share a recipe from Gordon Ramsey!!
Emily Leary says
It was a really fun experience!
kirsty says
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
Emily Leary says
I really hope you enjoy it!
Debbie says
Oh my gosh this looks delicious definitely on my to make list!
Emily Leary says
Le me know what you think!
Aimee says
This looks amazing! I’m sure if I made it my presentation won’t be as good. It’s now on my to cook list.
Emily Leary says
I hope you enjoy it!
Laura Dove says
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!
Emily Leary says
You should definitely give it a try! Let me know what you think :)
Victoria Hatton says
Wow, a xookalong with Gordon Ramsay is very cool. I love the look of the chicken too, we’ll have to try it out.
Emily Leary says
It was a brilliant experience!
Tori says
This sounds delicious - I’ve never used buttermilk in my cooking but think I’ll have to give it a go
Emily Leary says
I hope you enjoy it!
Sheryl says
This was tasteless. Not a good recipe.
Emily Leary says
Sorry to hear that - it's Gordon's recipe and very popular x
jacob says
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
Marcus says
Can I use different oils or no?
Manny Estrada says
Did it! Love Gordon's recipes!
Emily Leary says
Awesome! x
Rachel says
Hi! Could you tell me if the chicken should be with the skin on or skinless?
Thanks!!
Emily Leary says
I made them skin-on.
Donald says
They look way over cooked and don't believe Ramsey would serve them
Emily Leary says
Heh, no, it was just dark in the kitchen so the shadows look darker. And it's not KFC so doesn't look like it. In any case when I cooked it live with Gordon over Twitter this was his https://twitter.com/GordonRamsay/status/382221699204120576 and this was mine https://twitter.com/AMummyToo/status/382225715971624960. I wouldn't say mine looks more burnt. And he retweeted mine so I'm pretty happy. Thanks for your honest feedback anyway.
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Sarah Fawcett says
I follow @TescoBooks on Twitter
Sarah Fawcett says
I follow @HodderBooks on Twitter
Sarah Fawcett says
I follow @GordonRamsay on Twitter
Sarah Fawcett says
I like Gordon Ramsay on Facebook
Sarah Fawcett says
I've subscribed to the A Mummy Too blog
Sarah Fawcett says
I follow @AMummyToo on Twitter
Sarah Fawcett says
I like A Mummy Too on FB (Sarah Fawcett)
Tracy Nixon says
Follow @TescoBooks on Twitter - done
Tracy Nixon says
Follow @HodderBooks on Twitter - done
Tracy Nixon says
Follow @GordonRamsay on Twitter - done
Tracy Nixon says
Like Gordon Ramsay on Facebook - done
Tracy Nixon says
Subscribe by email to the A Mummy Too blog - done
Tracy Nixon says
Follow @AMummyToo on Twitter- done
Tracy Nixon says
Like A Mummy Too on Facebook - done
Portlandbelle Jay says
I’m following @TescoBooks on Twitter :)
Lorraine Tinsley says
I'm following @TescoBooks on Twitter :)
Lorraine Tinsley says
I'm following @HodderBookers on Twitter :)
Lorraine Tinsley says
I liked Gordon Ramsay on fb
Lorraine Tinsley says
I liked A Mummy Too on Facebook
Rachel Smith says
Liked on FB - Gordon Ramsay
Rachel Smith says
subscribed by email :)
Rachel Smith says
Liked on FB - A mummy too :)
Paul Wilson says
Following @Tescobooks on Twitter.
Paul Wilson says
Subscribed by email.
Paul Wilson says
Following AMummyToo on Facebook
Emma Clement says
This is for my bonus entry for being one of your twitter followers!
Thank you xx (@beachpebble)
Erica Price says
Liked Gordon Ramsay on fb
Erica Price says
Follow on twitter @ericahughes
Erica Price says
Liked your page on fb
Kim Styles says
Liked Gordon Ramsay on Facebook
Kim Styles says
Subscribed by email to the A Mummy Too blog
Kim Styles says
Liked A Mummy Too on Facebook
EMMA WALTERS says
Follow @TescoBooks on Twitter
@emmav6
EMMA WALTERS says
Follow @HodderBooks on Twitter
@emmav6
EMMA WALTERS says
Follow @GordonRamsay on Twitter
@emmav6
EMMA WALTERS says
Like Gordon Ramsay on Facebook
emma j walters
EMMA WALTERS says
Subscribed by email to the A Mummy Too blog
EMMA WALTERS says
Follow @AMummyToo on Twitter
@emmav6
EMMA WALTERS says
Like A Mummy Too on Facebook
emma j walters
Galina Varese says
Following on Twitter as @maxika25
Galina Varese says
Liking you on FB.
Cheryl @ Madhouse Family Reviews says
Following Tesco books on twitter
Cheryl @ Madhouse Family Reviews says
Following Hodder on twitter
Cheryl @ Madhouse Family Reviews says
Following Gordon Ramsay on twitter
Cheryl @ Madhouse Family Reviews says
Now following Gordon on facebook
Cheryl @ Madhouse Family Reviews says
Follow @AMummyToo on Twitter <— done (I already was on there too !)
Cheryl @ Madhouse Family Reviews says
Like A Mummy Too on Facebook <--- done (I already was !)
Lynne McEvoy says
Following @GordonRamsay on twitter
Lynne McEvoy says
Following @TescoBooks on twitter
Lynne McEvoy says
Following @AMummyToo on twitter
Lynne McEvoy says
Liked A Mummy Too on Facebook
Jean Bolsover says
Following @AMummyToo & @TescoBooks on twitter
Liking A Mummy Too & Gordon Ramsay on facebook