This is probably the easiest and most deliciously crispy buttermilk fried chicken recipe as you're likely to find!
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
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.
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.
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.
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 £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.
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!
Ingredients and variations
- 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 (2¼ 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 black pepper
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.
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.
Step-by-step instructions
Place the chicken in a large bowl, and cover it in the buttermilk marinade.
And a good pinch of salt and ground black pepper.
Mix well. Then 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. 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.
Put the flour on a plate and mix with the spices and a pinch of salt and black pepper.
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.
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).
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.
Perfect, huh?
What do you think of this delicious buttermilk fried chicken recipe?
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).
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.
How to store, keep & freeze buttermilk chicken
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.
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.
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 (2¼ 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 black 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
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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 :)