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Fried Chicken Recipe

A crispy, buttermilk-brined chicken with a seasoned coating made famous by celebrity chef Gordon Ramsay. The chicken is soaked overnight in spiced buttermilk, then dredged in a flour mixture and double-fried for extra crunchiness while maintaining a juicy interior.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

For Fried Chicken:

  • 4 pcs Chicken thighs
  • 4 pcs Chicken drumsticks
  • 2 ¼ cups Buttermilk
  • 3 cups soy or corn oil for frying
  • 2 3/8 cups plain flour
  • 2 tsp. smoked paprika
  • ½ tsp. garlic powder
  • 2 tsp. cayenne pepper
  • Sea salt to taste
  • Freshly ground black pepper to taste

For Pickled Celery:

  • ½ head of celery, trimmed
  • 3.5 oz. white sugar
  • 3.5 oz. white wine vinegar
  • 5 cloves garlic
  • 1 tbsp mustard seeds
  • 6 black peppercorns
  • Sea salt to taste

Instructions
 

For the Fried Chicken:

  • Clean the chicken pieces and pat them dry with paper towels.
  • Season the chicken with sea salt and black pepper, then place them in a large bowl.
  • Pour buttermilk over the chicken, ensuring all pieces are coated. Cover and refrigerate to marinate for at least 30 minutes, preferably overnight, for the best flavor.
  • Mix the plain flour with smoked paprika, garlic powder, and cayenne pepper in a separate bowl. Season with a pinch of salt and black pepper.
  • Heat the soy or corn oil in a deep fryer or a large, deep skillet to 350°F (175°C).
  • Take the chicken from the buttermilk and dredge each piece in the seasoned flour mixture until well coated.
  • Carefully place the chicken pieces in the hot oil and fry until golden brown and cooked through, about 15-18 minutes, depending on the size of the pieces. Ensure the oil temperature is maintained and the chicken is turned occasionally for even cooking.
  • Once cooked, transfer the chicken to a wire rack set over a baking sheet to drain excess oil. Season lightly with additional sea salt, if desired.

For the Pickled Celery:

  • Slice the celery into thin strips and set aside.
  • In a saucepan, combine white sugar, wine vinegar, garlic cloves, mustard seeds, and black peppercorns. Add a pinch of sea salt.
  • Bring the mixture to a boil, then reduce the heat and simmer until the sugar has dissolved.
  • Pour the hot pickling liquid over the celery, ensuring the pieces are submerged.
  • Allow the celery to cool in the liquid, then cover and refrigerate until ready to serve. The pickled celery can be made in advance and will develop more flavor as it sits.

Serving Suggestion:

  • Serve the crispy fried chicken hot with a side of the tangy pickled celery. The pickles' freshness will complement the fried chicken's richness, making for a balanced and flavorful dish.

Video

Notes

A properly seasoned flour coating and buttermilk brine make all the difference in achieving a crunchy, flavorful crust. For maximum crispiness, let the chicken rest on a wire rack for 5 minutes after frying to prevent the crust from getting soggy from trapped steam.