Gordon Ramsay’s buttermilk chicken is a recipe from his book, “At the Table with Gordon Ramsay”. The fried chicken has a crispy coating and a soft, juicy interior. Additionally, it is very aromatic because the coating contains spices that make it even more flavorful. Excellent to prepare for a delicious dinner accompanied by fried sweet potatoes. The original recipe calls for buttermilk, which is not easily available and can be replaced with plain kefir.
Discover other recipes with fried chicken
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Frying
- Seasonality: All Seasons
Ingredients
- 4 chicken legs (free-range)
- 4 chicken thighs, with skin, raw (free-range)
- 2 1/4 cups buttermilk (or kefir)
- 2 1/2 cups all-purpose flour
- 2 teaspoons smoked paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder
- salt
- pepper
- 2 cups peanut oil
Tools
- 1 Bowl
- 1 Pan
- 1 Plate
- 1 Slotted Spoon
- 2 Paper Towels
Steps
Place the chicken in a bowl, add the salt and buttermilk.
Mix well with your hands so that all the chicken is well covered.
Cover with plastic wrap and place in the fridge.
Let marinate for at least 30 minutes, and if possible overnight.
Bring to room temperature before frying.
Place the flour on a plate, add the spices and mix.
Heat the oil to a temperature of 340°F.
Drain the chicken, letting the excess marinade drip off, and coat it in the flour.
Bread well and immerse in the hot oil.
Cook over low heat for about 25-30 minutes or until evenly golden.
Drain on paper towels and serve hot.
Tips
Fry preferably all at once using a large pan.
No deep frying is necessary, 1 1/2 inches of oil will be sufficient.
I recommend marinating for at least 6 hours as it will make the chicken more tender and flavorful.
