I interpreted these recipes from the show, “Gordon Ramsay’s Ultimate Home Cooking”, which I discovered on Hulu. The ingredient measurements and cooking procedures may vary from his. If you enjoy these recipes and prefer more precision in crafting an amazing “Gordon meal”, the cookbook, “Gordon Ramsay’s Ultimate Home Cooking”, encompasses all of the recipes from this show.
GR’s Buttermilk Fried Chicken
-4-6 Chicken Thighs and/or Chicken Legs
-Approx. 3 Cups Buttermilk
-2 Cups Flour
-2 Tbsp. Smoked Paprika
-1 Tbsp. Salt
-2 Tbsp. Garlic Powder
-1 Tbsp. Cayenne Pepper
-2 tsp. Black Pepper
-2-4 centimeters Cooking Oil that can handle high temps for frying (to put in bottom of frying vessel on stove) OR use your DEEP FRYER by following frying instructions for your deep fryer.
-Extra salt & Pepper for seasoning chicken
Lightly season your chicken pieces with salt and pepper. Place in large bowl. Pour buttermilk onto chicken. Gently rub into chicken and make sure chicken is immersed in the buttermilk. Cover. Put in the refrigerator for 30 minutes – overnight. The buttermilk relaxes & tenderizes the chicken. The longer it soaks in the buttermilk, the better.
Throughly mix flour, smoked paprika, salt, garlic powder, cayenne pepper, and black pepper in a bowl.
Put oil in Pot. I prefer to use an Enameled Cast Iron Dutch Oven when frying on the stove. If you have a deep fryer I recommend this method over stove frying.
Heat oil to 350-375 degrees F.
While oil is heating, thoroughly coat chicken pieces in flour mixture.
Gently place chicken pieces in the oil, but be careful not to overcrowd the pan.
Oil temperature should reduce to 300-325 F after chicken is placed in pot. Maintain oil temp at 300-325 F.
It’s easy to burn food when frying on the stove (especially with the shallow frying method used in this recipe), so it’s important to monitor oil temp. This is why I recommend using a deep fryer. It is much easier to maintain ideal frying temps when using a deep fryer.
Cook chicken about 25-30 minutes or until cooked through. Flip the chicken half way through cooking to ensure thorough cooking and equal crisping on both sides.
Place chicken on a paper towel to soak up excess oil. Very lightly salt and pepper if preferred, but be careful not to over season as the chicken coating is already very seasoned.
GR’s Quick Sweet Pickled Celery
-5-8 Celery stalks (about 2.5 cups) chopped into pieces that are cut on an angle
-1.5 Cups Water
-1.5 Cups Granulated Sugar
– 3/4 -1 cup white wine vinegar (or to taste)
-2 Tbsp. Mustard Seeds
-2 Tbsp. Peppercorns
-1 Tbsp. Cloves
-1 Tbsp Salt
- Note: You’ll need a 28-32 Oz. Mason Jar with lid. GR used a Mason Jar with an attached glass suction lid. I used a Mason Jar with a separate metal lid. *
Put raw chopped celery into a 28- 32 oz Mason Jar. It should fill the jar to approx. 2.5 cups. Room must be left in the jar for the liquid.
Create a simple syrup by heating water and sugar in a saucepan on the stove until sugar is completed dissolved into the water. You can do this by bringing water to a boil and then immediately reducing the heat to low/simmer, and stirring the liquid.
While simmering put white wine vinegar, mustard seeds, peppercorns, cloves, and salt into the simple syrup. Stir.
Bring to a boil again and then reduce the heat to a low/simmer. Stir.
If you’d like to infuse flavors into the liquid for a longer period of time, cover and simmer for 15-20 minutes before pouring into jar, but since this is a very “quick pickling” recipe, you can pour hot liquid over celery into mason jar right away.
Put lid on jar and make sure it’s sealed. Cool it down. Put in fridge if you’d like to speed up the cooling process.
According to GR this quick sweet pickling method can be used for pickling other veggies as well!
TIP: Serve as a side with the buttermilk fried chicken. The cool sweet pickled celery pairs nicely with the hot savory chicken!
Fun Fact: Fritters were the first known dish to ever be deep fried, and were popular in the Middle Ages. (Wikipedia)
Food Fact: A few ideal oils for deep frying are peanut oil, vegetable oil and canola oil. This is because these refined oils have a higher smoke point and can withstand higher cooking temps. They’re not necessarily healthy though.