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Buttermilk Fried Chicken Gordon Ramsay

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Amelia


  • 4 free-range chicken legs
  • 4 Thigh chicken
  • 500 ml buttermilk
  • 300 g flour 00
  • 1 or 2 tsp smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 or 2 tsp cayenne pepper
  • Salt and freshly ground black pepper
  • Sunflower oil for frying


  • Put the chicken in a bowl, sprinkle it with buttermilk, sprinkle with a generous pinch of salt and mix it well. It’s important to coverwith cling film and let it rest in the fridge overnight, or at least 30 minutes(***). Before cooking, bring it back to room temperature.
  • Once ready to cook, pour the oil into a heavy-bottomed panor pan, forming a 1.5 cm layer. Heat the oil over medium heat until the oilreaches a temperature of 170 ° C.
  • Put the all purpose flour on a plate and mix it with the spices and a pinch of salt and pepper. Remove the chicken pieces from the buttermilk, drain the excess liquid and pass them in the flour making sure tocover them well.
  • Now fry the chicken in a single layer (you may need to do this several times), turning it often, for 25 - 30 minutes, until it is evenlygolden. Place it to dry on kitchen paper and serve it hot.



( *** ) You can't go from writing "marinate the chicken overnight" to "at least 30 minutes". It can't be the same in any way possible. I believe, among other things, that thirty minutes is absolutely insufficient to marinate 8 pieces of chicken on the bone.
So my suggestion is to let the chicken marinate overnight in the fridge.