Gordon Ramsay’s Buttermilk Fried Chicken Recipe

If you dream about chicken that’s impossibly crispy on the outside and juicy on the inside, Gordon Ramsay’s Buttermilk Fried Chicken is your golden ticket. This recipe transforms humble ingredients into a Southern comfort classic—boldly spiced, soul-satisfying, and famously irresistible.

this Recipe

Ingredients You’ll Need

What I truly love about making Gordon Ramsay’s Buttermilk Fried Chicken is how a handful of everyday staples come together to deliver blockbuster results. Each ingredient has a starring role, building that signature flavor, crunch, and color we all crave.

• Free Range Chicken Thighs & Drumsticks: Using a mix of dark meat ensures juiciness and brings fuller flavor; free range for the win!
• Buttermilk: This creates an ultra-tender chicken by breaking down proteins while adding tang and richness.
• Plain White Flour (All-Purpose): The essential base for that crave-worthy, crunchy coating.
• Vegetable or Canola Oil: Any neutral-flavored oil gives you a clean, crispy fry without overshadowing the spices.
• Smoked Paprika: This adds lovely smoky undertones and a deep rusty color to your breading.
• Garlic Powder: Just a hint goes a long way for savory depth that whispers, “one more bite.”
• Cayenne Pepper: Adds subtle heat—the secret behind that signature Ramsay kick.
• Salt & Black Pepper: Crucial for seasoning throughout and making those spices sing.

Variations

This recipe is just begging for you to put your own spin on it! Gordon Ramsay’s Buttermilk Fried Chicken is glorious as-is, but don’t hesitate to tweak the flavors or make it fit your diet and cravings—it’s incredibly flexible.

• Spice Swap: Sub out cayenne for chipotle powder or add a dash of chili flakes for a unique heat profile.
• Gluten-Free: Use a gluten-free all-purpose flour to make this a crispy treat everyone can enjoy.
• Boneless Option: Try boneless chicken thighs or even chicken tenders for easy snacking or sandwiches.
• Herb Boost: Add dried oregano, thyme, or a touch of rosemary to the flour for extra herbal notes.

How to Make Gordon Ramsay’s Buttermilk Fried Chicken

Step 1: Marinate the Chicken

Begin by placing your chicken pieces in a large mixing bowl, pouring over the buttermilk, and seasoning generously with salt and pepper. Give everything a thorough mix so each piece is fully coated, then cover and chill—let the buttermilk work its magic for at least 30 minutes, or leave it overnight for unbeatable tenderness and flavor infusion.

Step 2: Prepare the Breading

When you’re ready to fry, bring that marinated chicken up to room temperature. Mix the flour, smoked paprika, garlic powder, cayenne, and a pinch of salt and pepper on a plate—this dry mix is the secret to flavor-packed, golden crust.

Step 3: Coat the Chicken

Remove each piece from the buttermilk and dredge well in the seasoned flour, ensuring all nooks and crannies are covered. Don’t rush: let the chicken sit in the flour for a couple of minutes to develop a thicker, crunchier layer.

Step 4: Heat the Oil

Pour a shallow layer (about 1.5cm deep) of vegetable oil into a heavy pan. Heat it over medium until it reaches 170°C (340°F)—test with a thermometer or by dropping in a cube of bread; it should sizzle and brown in about 30 seconds.

Step 5: Fry Until Golden

Carefully lay your chicken in a single layer (don’t overcrowd the pan) and fry, turning often for even color. After about 25-30 minutes, you’ll have deeply golden, crispy, juicy chicken ready to steal the show. Let it drain briefly on kitchen paper, then serve hot and enjoy every glorious crunch!

How to Serve Gordon Ramsay’s Buttermilk Fried Chicken

Garnishes

Add a final flourish to this chicken with a sprinkling of chopped fresh parsley, a dusting of extra smoked paprika, or even a few fresh chili slices for extra visual flair and a pop of freshness.

Side Dishes

Gordon Ramsay’s Buttermilk Fried Chicken absolutely loves classic sides: think fluffy mashed potatoes, buttery corn, tangy coleslaw, or a pile of golden biscuits. For a lighter touch, a fresh green salad adds great contrast to all that rich, crispy goodness.

Creative Ways to Present

Set these golden beauties atop a waffle for a brunch to remember, stack them for an impressive picnic platter, or tuck pieces into a warm brioche bun with slaw for the ultimate fried chicken sandwich.

Make Ahead and Storage

Storing Leftovers

Let the chicken cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days—the coating stays surprisingly crisp, and that flavor only deepens overnight.

Freezing

To freeze, wrap each piece individually in parchment, tuck into a freezer bag, and freeze for up to 2 months. Lay out on a rack when thawing to help maintain that precious crunchy exterior.

Reheating

The best way to reheat Gordon Ramsay’s Buttermilk Fried Chicken is in a preheated oven (about 190°C / 375°F) for 15-20 minutes—this brings the chicken back to steamy-hot inside and delightfully crispy outside.

FAQs

Final Thoughts

There’s just something magical about gathering friends or family around a platter of Gordon Ramsay’s Buttermilk Fried Chicken—so crispy, so flavorful, and so satisfying. If you’ve never tried homemade fried chicken before, this is your moment! I hope you have as much fun making (and eating) this recipe as I do—let every crunchy bite remind you why homemade is always worth it.

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