Only add the chicken in a single layer (you might need to do it in batches), turning constantly for 25-30 minutes, until evenly golden brown. I find that it helps to leave the chicken to rest in the flour for a couple of minutes to really soak up any excess moisture.Ĭarefully lower the coated chicken pieces into the hot oil in the pan. Remove the chicken pieces from the buttermilk, then dip them into the spice and flour mixture, ensuring all sides are coated. Put the flour on a plate and mix with the spices and a pinch of salt and black pepper. Place over medium heat until the oil reaches 170C or a cube of bread dropped into the oil sizzles and turns deep brown after 30 seconds. Once ready to cook, pour a 1.5cm depth of oil into a heavy-based sauté pan or hob-proof casserole dish. A deep dutch oven or high-sided pan is more safe, but a shallow dish will also work if you're careful. Bring back to room temperature before cooking. Then cover and chill for at least 30 minutes or overnight. Place the chicken in a large bowl, and cover it in the buttermilk marinade.Īnd a good pinch of salt and ground black pepper. I've got permission to share Gordon Ramsay's buttermilk fried chicken recipe with you, straight out of his cookbook, Ultimate Home Cooking (published by Hodder and Stoughton, RRP £25).
#Double dredge chicken how to
How to make Gordon Ramsay's Buttermilk Fried Chicken This should then have a similar acidity, and therefore the same effect of allowing the enzymes to tenderise the meat as it marinades. You can easily get buttermilk in the supermarket, but if you don't have any, you can use plain yogurt, soured with a squeeze of lemon and left to sit for a few minutes. The slightly acidic buttermilk helps tenderise the chicken by breaking down some of the proteins in the meat.īecause buttermilk is nice and thick, it also sticks well to the chicken, meaning you get a great coating when you dip it into the flour.
What does Marinating chicken in buttermilk do?īuttermilk is a popular ingredient when making Southern-style fried chicken or chicken tenders.
#Double dredge chicken skin
Tasty free-range chicken, buttermilk with that hint of acidity and delicious spices are the foundation, while deep frying foods is a 'dry-heat' cooking method that gives the chicken its characteristic crispy texture while at the same time sealing in the moisture.ĭeep frying also means the flavours don't get diluted in water and the spices get to bind to the fat from the skin and in the oil, which helps particular taste receptors in your tongue to open up and appreciate the flavour for longer. It's the magic combination of the ingredients and the cooking method. I served ours with new potatoes and a spinach and cherry tomato salad - the whole family loved it. Make this recipe, and you'll be enjoying succulent, juicy pieces of perfect fried chicken, coated in a warm, crispy and slightly spicy batter.
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