Gordon Ramsay's buttermilk fried chicken
Gordon Ramsay's buttermilk-fried chicken - succulent, juicy pieces of chicken, coated in a warm, crispy and slightly spicy batter.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 8 pieces
- 4 free range chicken thighs
- 4 free range chicken drumsticks
- 500 ml buttermilk
- 1 litre flavourless oil eg sunflower or groundnut
- 300 g plain flour
- 1-2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1-2 tsp cayenne pepper
- 1 pinch salt and pepper
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.
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