Buttermilk Fried Chicken
Buttermilk Fried Chicken
Dig into this quick and easy chicken recipe from Gordon Ramsay's Ultimate Home Cooking.
  • Difficulty Level Easy
  • Preparation Time 15 minutes
  • Cooking Time 40 minutes
  • Yield 4 servings
  • 4 free-range Chicken thighs
  • 4 free-range Chicken drumsticks
  • 500 millilitres Buttermilk
  • Flavourless Oil, e.g. sunflower or groundnut, for deep-frying
  • 300 grams Plain flour
  • 1–2 teaspoons smoked Paprika
  • ½ teaspoon Garlic powder
  • 1–2 teaspoons Cayenne pepper
  • Sea salt and freshly ground Black pepper
  1. 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
  2. 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 170ºC or a cube of bread dropped into the oil sizzles and turns brown after 30 seconds
  3. 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, shaking off any excess, then dip in the flour, making sure all sides are coated
  4. Fry the chicken in a single layer (you might need to do it in batches), turning constantly for 25–30 minutes, until evenly golden. Drain on kitchen paper and serve warm

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