Gordon Ramsay Buttermilk Fried Chicken Recipe

Gordon Ramsay

FRIED CHICKEN

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GORDON RAMSAY

BUTTERMILK FRIED CHICKEN

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GORDON RAMSAY'S BUTTERMILK FRIED CHICKEN

RECIPE :

Ingredients :

• Chicken thighs- 4 pieces any size
• Chicken drumsticks- 4 pieces any size
• Buttermilk- 500 ml
• Oil for Deep Frying-sunflower or groundnut oil
• Plain flour- 300 gm
• Smoked paprika-1-2 Tsp
• 1/2 tsp garlic powder
• 1-2 tsp cayenne pepper
• Sea salt and freshly ground black pepper

PREPARATION :

• Marination is the heart of this dish. To marinate place the chicken in a bowl, add the buttermilk so the chicken is completely coated with it. Sprinkle required quantity of salt and mix well. Put this to refrigerate overnight. Do not forget to cover the bowl with cling film. The buttermilk with gives a soft tangy tenderness to the chicken as this is most important ever to a number of people who are well known.
• Once you are ready to cook, take the marinated chicken out of the refrigerator and allow it to get back to room temperature. Now its time for the coating.
• Coating- For that, in a bowl put the flour spread across the container. For seasoning add smoked paprika, cayenne pepper, required salt, a pinch of pepper and garlic powder. Run your fingers through the mix and get the perfect coating ready. This spicy mix gives a nice texture to the chicken.
• Take the chicken pieces one by one from the marination bowl, shake off the excess buttermilk and lay the chicken to the Coating. Roll the chicken with your hands to get it covered completely with the coating. If you like your chicken to be more crispy, repeat the process by dipping the chicken once again in buttermilk and coat it again with seasoned flour. It may look a little scrappy but it will blister beautifully when it hits the oil to give a perfect look with a crunch.
• We are ready to fry. Make sure the oil is hot up to 325F. Drop the first chicken pieces carefully into the oil. Always keep a gap of 5 sec before dropping each of the pieces of chicken so that the breading sets into the oil and they don’t stick to each other.
• While the chicken is getting fried, the temperature for few minutes will fall a bit as the chicken is cold and the temperature will get back once the chicken settles down in the oil.
• Gently turn the pan which will give a slight movement to the chicken pieces. This will make sure nothing sticks to the bottom of the pan. Turn the pieces constantly up to 25-30 minutes, until its evenly fried and turns golden.
• Now its time to take out the chicken. Drain the excess oil and lay them on a kitchen paper.
• To get it even crispier and deeply moist inside, allow it to cook even further in the oven. Sprinkle the chicken pieces with some salt and put it into the oven for 6-7 minutes.

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