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 (1.1 pt) buttermilk
- 1 litre (2 pt) flavourless oil eg sunflower or groundnut
- 300 g (10.6 oz) plain flour
- 1-2 tsp smoked paprika
- 1/2 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 also let the chicken rest after breading but before frying. Resting for 10 minutes will help form a slightly drier crust 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!
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Gordon Ramsay’s buttermilk fried chicken
Ingredients
- 4 free range chicken thighs
- 4 free range chicken drumsticks
- 500 ml (1.1 pt) buttermilk
- 1 litre (2 pt) flavourless oil eg sunflower or groundnut
- 300 g (10.6 oz) 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 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 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, 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
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.
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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!