Gordon Ramsay’s buttermilk southern fried chicken recipe is coated in seasoned flour and fried, but to tenderize the chicken, Gordon marinates it in buttermilk. Buttermilk also gives the chicken a delightful tangy flavor.
Perhaps one of the most popular and well-known dishes that the celebrity chef has to offer. It’s simple, easy to make, and delicious. Whether you’re a fan of chicken or not, this recipe is worth trying out. And if you’re a fan of Gordon Ramsay, you’ll love how straightforward this recipe is – perfect for a quick and easy meal. So what are you waiting for? Get started!
Equipment You Need To Make Gordon Ramsay Fried Chicken
- Bowls: To make the marinade, use one big mixing bowl, and to apply the dry rubs, use another. You may add water to the third bowl.
- Perforated Ladle: When frying, use a perforated spoon to turn the chicken pieces.
- Frying Pan: In a frying pan, cook the chicken.
- Wire Rack: Place the chicken on a wire rack to eliminate excess oil.
I use a T-Fal Deep Fryer with a Basket. I’ve been using mine for a few months and love it. The filter is a built-in wire mesh type and doesn’t need to be replaced, as far as I can tell. It is helpful to clean the chamber independently without worrying about getting wet electrical parts.
I’ve used and recommend both cookware sets, the ScanPan 10-Piece Cookware Set and the All-Clad Tri-Ply Stainless Steel Cookware; both are well-made pans with a solid, heavy bottom, heat fast, and they get the job done. Visit the ScanPan or All-Clad on Amazon.
How to Make Gordon Ramsay Buttermilk Fried Chicken
I don’t know what KFC puts in the blend of their secret spices of herbs or seasoning, but Ramsay uses smoked paprika, cayenne pepper, and garlic. I can tell you; it will knock off the colonel version of fried chicken!
Step 1. Put the chicken in a med-size bowl, add the buttermilk with a good pinch of salt and combine well. Remove from refrigerating and let stand till back to room temperature before frying. Wrap the bowl with cling film and refrigerate overnight, or if using, rite away no less than 30 minutes.
Step 2. Once 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, letting it sizzle and turning brown in 30 seconds.
Step 3. Add the flour to 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, coat with the flour, and ensure 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 kitchen paper and serving warm.
How to Make Sweet Pickled Celery
This fast and straightforward sweet pickle celery recipe helps to cut through the abundance of Buttermilk-fried Chicken, or you can serve it with any cold meats and cheese platters. If you want the celery to hold its crunchy texture, 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 desired, you could add different vegs like carrot sticks 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; Place aside in a large 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 to 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 between sour and sweet after allowing the liquid to cool until warm.
Step 3. Now pour the pickling liquid over the celery sticks and leave to cool thoroughly before eating. The pickle will last for up to a month if stored in a sealed jar in the fridge.