This Gordon Ramsay Fried Chicken Recipe is a crispy and juicy recipe, which is made with buttermilk and paprika. It’s a classic, foolproof recipe, ready in about 1 hour, plus marinating time.
Jump to RecipeGordon Ramsay Fried Chicken Recipe Ingredients
- 1 whole chicken, cut into 8–10 pieces
- 240ml (1 cup) buttermilk
- 250g (2 cups) all-purpose flour
- 1 tsp paprika
- Salt and pepper to taste
- 2L vegetable oil, for frying
How To Make Gordon Ramsay Fried Chicken Recipe
- Marinate the Chicken: Place the chicken pieces in a large bowl or zip-top bag and cover them with the buttermilk. Let them soak in the refrigerator for at least 2 hours, or preferably overnight.
- Prepare the Seasoned Flour: In a large zip-top bag, combine the all-purpose flour, paprika, salt, and a generous amount of black pepper.
- Coat the Chicken: Remove the chicken pieces from the buttermilk, letting any excess drip off. Place a few pieces at a time into the bag with the seasoned flour. Seal the bag and shake vigorously until each piece is thoroughly coated.
- Rest the Coated Chicken: Place the coated chicken pieces on a wire rack and let them rest for 15–20 minutes. This step helps the coating adhere to the chicken, ensuring it doesn’t fall off during frying.
- Fry the Chicken (First Stage): Heat the vegetable oil in a large, deep cast-iron skillet or Dutch oven to 175°C / 350°F. Carefully place the chicken pieces into the hot oil, skin-side down. Brown the chicken on both sides.
- Cook Through (Second Stage): Reduce the heat to low, cover the skillet with a lid, and let the chicken cook for 25–30 minutes, turning occasionally, until cooked through. The internal temperature should reach 74°C / 165°F.
- Crisp Up (Third Stage): Uncover the skillet, increase the heat to high, and fry for another few minutes until the chicken is deep golden brown and extra crispy.
- Drain and Serve: Remove the chicken from the oil and let it drain on a wire rack. Serve hot.
Recipe Tips
- How do you ensure the chicken is perfectly cooked? A digital thermometer is your best friend. Use it to maintain the oil temperature around 175°C / 350°F and to check that the internal temperature of the thickest part of the chicken reaches 74°C / 165°F.
- How do you prevent the coating from sticking to the pan? Let the crust set before you try to move or flip the chicken. When you first place the chicken in the hot oil, leave it undisturbed for a few minutes. If it’s sticking, it’s not ready to be turned.
- How do you get the crispiest skin? Always start by frying the chicken skin-side down. This renders the fat from the skin into the oil and helps it become exceptionally crispy.
- What’s the best way to drain fried chicken? Place the cooked chicken on a wire rack set over a baking sheet. This allows air to circulate all around the chicken, keeping the bottom from getting soggy. Draining directly on paper towels can trap steam and soften the crust.
What To Serve With Fried Chicken
This American classic is best served with traditional, comforting side dishes:
- Creamy mashed potatoes and gravy
- Coleslaw
- Macaroni and cheese
- Corn on the cob
- Buttermilk biscuits
How To Store Fried Chicken
- Refrigerate: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating: The best way to reheat fried chicken and keep it crispy is in the oven or an air fryer. Place it on a wire rack and heat at 190°C / 375°F for 10-15 minutes until warmed through and crispy again.
Fried Chicken Nutrition Facts
- Calories: 377 kcal
- Protein: 30g
- Fat: 20g
- Carbohydrates: 18g
- Sodium: 450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why do you soak chicken in buttermilk?
Soaking chicken in buttermilk has two benefits. The slight acidity of the buttermilk tenderizes the meat, making it incredibly juicy. It also acts as a u0022glueu0022 that helps the seasoned flour coating stick to the chicken.
Can I use chicken breasts or thighs instead of a whole chicken?
Yes, you can use any cut of chicken you prefer. Just be mindful that different cuts may have slightly different cooking times. Bone-in pieces generally take longer to cook than boneless.
What is the best oil for frying chicken?
A neutral oil with a high smoke point is best. Vegetable oil, canola oil, or peanut oil are all excellent choices for frying chicken as they won’t burn or impart a strong flavor.
Gordon Ramsay Fried Chicken Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings15
minutes45
minutes377
kcalA foolproof recipe for incredibly crispy and juicy fried chicken, using a buttermilk marinade and a special cooking method for perfect results every time.
Ingredients
1 whole chicken, cut into 8–10 pieces
240ml (1 cup) buttermilk
250g (2 cups) all-purpose flour
1 tsp paprika
Salt and pepper
2L vegetable oil
Directions
- Soak chicken pieces in buttermilk in the refrigerator for at least 2 hours or overnight.
- Combine flour, paprika, salt, and pepper in a bag. Coat the chicken pieces thoroughly.
- Rest the coated chicken on a wire rack for 15-20 minutes to help the coating set.
- Heat oil to 175°C / 350°F. Brown chicken on both sides, then reduce heat to low, cover, and cook for 25-30 minutes.
- Uncover, increase the heat, and fry for a final few minutes until deep golden and extra crispy.
- Drain on a wire rack before serving.
Notes
- Use a digital thermometer to monitor both the oil temperature and the internal temperature of the chicken (74°C / 165°F).
- Let the chicken rest on a wire rack, not paper towels, to keep the bottom crust from becoming soggy.
- Always fry the chicken skin-side down first to render the fat and achieve the crispiest skin.
- Don’t try to flip the chicken too early; if the crust is sticking to the pan, it needs more time to set.
