Gordon Ramsay buttermilk southern fried chicken recipe is coated in seasoned flour and fried, but to tenderize the chicken Gordon simply marinates it in buttermilk. Buttermilk also gives the chicken a delightful tangy flavor.
How to Make Gordon Ramsay Buttermilk Fried Chicken
I don’t know what KFC puts in the blend of their secret spices of herbs of seasoning, but Ramsay uses smoked paprika, cayenne pepper, and garlic. I can tell you, it’s going to knock the socks off the colonel version of fried chicken!
Step 1. Put the chicken in a med-size bowl, then add the buttermilk with a good pinch of salt and combine well. Wrap the bowl with cling film and refrigerate overnight, or if using rite away no less than 30 minutes. remove from refrigerating let stand till back to room temperature before frying.
Step 2. Once able to deep fry, pour oil into a heavy-based sauté pan or hob-proof dutch-oven or casserole dish. Now place on the med flame until the oil reaches 340°F or you can test if the oil is ready by dropping a cube of bread into the oil let it sizzle and turn brown in 30 seconds.
Step 3. Add the flour on a plate and combine it with the spices and a pinch of salt and pepper. Transfer the chicken Thigh and Legs from the buttermilk., remove any excess buttermilk by shaking, then coat with the flour, be sure that all sides are coated.
Step 4. Fry the chicken in a single layer batch, turning over continually for 25-30 minutes, until you reach evenly golden on all sides. after the finish, frying removes excess oil by placing the chicken on to kitchen paper and serve warm.
How to Make Sweet Pickled Celery
This fast and simple sweet pickle celery recipe helps to cut through the abundance of the Buttermilk-fried Chicken or you can serve with any cold meats and cheeses platters. If you want the celery to hold its crunchy texture so don’t overcook it. Leaving it sitting to marinate in the sweet and sour liquid means it will still take on lots of characteristics. If you desired, you could add different vegs like carrot sticks and or sliced radishes to make it more extraordinary.
Step 1. Divide the celery stalk and cut each diagonally into slices sticks about 1/2 in. thick. Placed aside in a large size bowl.
Step 2. Put a small 4 qtr saucepan over medium-high heat and combine all the remaining components, with a 1/4 cup water and a pinch of salt. Get water boil, then decrease the heat to simmer and mix until the sugar and salt have melted. Taste and balance the spice as needed. You want a good balance amid sour and sweet. After allowing liquid to cool until warm.
Step 3. Now pour the pickling liquid over the celery sticks and leave to cool thoroughly before eating. If stored in a pasteurized sealed jar and put in the fridge, the pickle will last for up to a month.
Gordon Ramsay Chicken Recipes
- Chicken Under a Brick with Herb GremolataHell’s Kitchen Brick Chicken recipe by Gordon Ramsay. You’ll first need to prepare the whole chicken by spatchcocking, which is simply removing the chicken’s backbone. Then the chicken goes into a hot pan skin side down.
- Bone-In Chicken Breast with Andouille Sausage Potato HashHell’s Kitchen Bone-In Chicken Breast recipe by Gordon Ramsay. The meat is completely exposed to the heat, could turn leathery and tough as it dries out during cooking. I love this recipe for it’s nicely browned crispy skin, which adds flavor, textural and, contrast any dish.
- Roast Chicken with Chickpea StuffingHell’s Kitchen Roast Chicken with Chickpea Stuffing recipe by Gordon Ramsay. Place the tarragon and butter under the skin, this keeps the breast moist as it cooks. The flavors of the stuffing gets absorbed into the chicken meat as the juices circulate evenly during cooking.
- Chicken Fricassee, with Mushrooms in White SauceHell’s Kitchen Chicken Fricassee, with Mushrooms in White Sauce recipe by Gordon Ramsay. Chicken Fricassee is French comfort food, made with wild mushrooms in a smooth white sauce. It’s served with herb sautéed potatoes.
- Gordon Ramsay Butcher Chicken Guide: Cutting, Cooking, and CravingThere was a time that supermarkets sold only one or two types of chicken, but these days your chicken buying options at supermarkets are seemingly unlimited. Should you buy a whole chicken or specific chicken parts such as breasts, legs, wings, or thighs? The whole chicken will be cheaper on a per-pound basis but will require more work in terms of butchering. Is the convenience of pre-cut chicken worth paying more?