"Try this Gordon Ramsay's buttermilk fried chicken recipe, or contribute your own. 500 ml buttermilk 300 grams flour"
Buttermilk Fried Chicken
4
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 30mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 chicken thighs
- 4 chicken drumsticks
- 2 cups buttermilk
- Sea salt and freshly ground pepper
- Neutral oil, for frying
- 2 1/4 cups flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon cayenne pepper
Method
Step 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.
Step 2
Once ready to cook, pour 1/2 inch oil into a heavy-based sauté pan or hob-proof casserole dish. Place over a medium heat until the oil reaches 340ºF or a cube of bread dropped into the oil sizzles and turns brown after 30 seconds.
Step 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.
Step 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.