For me who LOVE fried chicken is the ideal recipe also because not only is it fried but it is also spicy. Buttermilk is easily found in supermarkets, it is possible to make it at home and we can also replace it with kefir milk.
Gordon Ramsay’s advice is to accompany the fried buttermilk chicken with the quick pickled celery (recipe in the book right next to this one), but celery is one of the things I just don’t like so I avoided making it.
Ingredients
- 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
How to make fried chicken
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 cover with 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 pan or pan, forming a 1.5 cm layer. Heat the oil over medium heat until the oil reaches 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 to cover 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 evenly golden. Place it to dry on kitchen paper and serve it hot.
Notes
( *** ) 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.
Buttermilk Fried Chicken Gordon Ramsay
Ingredients
- 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
Instructions
- 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.
