Gordon Ramsay Fried Chicken Food

GORDON RAMSAY'S BUTTERMILK FRIED CHICKEN

Steps:

• Place the chicken in a bowl, add the buttermilk and a good pinch of salt and pepper and mix well.
• Cover with cling film and chill for at least 30 minutes, or overnight. Bring back to room temperature before cooking.
• Once ready to cook, pour a 1.5cm depth of oil into a heavy-based sauté pan or hob-proof casserole dish.
• Place over a medium heat until the oil reaches 170C (340F) or a cube of bread dropped into the oil sizzles and turns brown after 30 seconds.
• Put the flour on a plate and mix with the spices and a pinch of salt and pepper.
• Remove the chicken pieces from the buttermilk, then dip in the flour, making sure all the sides are coated. Leave in the flour for a couple of minutes to soak up any excess moisture.
• Fry the chicken in a single layer (you might need to do in batches), turning constantly for 25-30 minutes, until evenly golden.
• Drain on kitchen paper and serve warm.

GORDON RAMSAY FRIED CHICKEN

Steps:

• Put the chicken in a med-size bowl, add the buttermilk with a good pinch of salt and combine well. Remove from refrigerating and let stand till back to room temperature before frying. Wrap the bowl with cling film and refrigerate overnight, or if using, rite away no less than 30 minutes.
• Once able to deep fry, pour oil into a heavy-based sauté pan or hob-proof dutch-oven or casserole dish. Now place on the med flame until the oil reaches 340°F, or you can test if the oil is ready by dropping a cube of bread into the oil, letting it sizzle and turn brown in 30 seconds.
• Add the flour to a plate and combine it with the spices and a pinch of salt and pepper. Transfer the chicken Thigh and Legs from the buttermilk. Remove any excess buttermilk by shaking, coat with the flour, and ensure all sides are coated.
• Fry the chicken in single layer batches, turning over continually for 25-30 minutes until you reach evenly golden on all sides. After finishing frying, remove excess oil by placing the chicken on kitchen paper and serving warm.
• Divide the celery stalk and cut each diagonally into slices sticks about 1/2 in. thick. Place aside in a large size bowl.
• Put a small 4 qtr. saucepan over medium-high heat and combine all the remaining components with a 1/4 cup of water and a pinch of salt. Get water to boil, then decrease the heat to simmer and mix until the sugar and salt have melted. Taste and balance the spice as needed. You want a good balance between sour and sweet after allowing the liquid to cool until warm.
• Now pour the pickling liquid over the celery sticks and leave to cool thoroughly before eating. The pickle will last for up to a month if stored in a sealed jar in the fridge.

GORDON RAMSAY'S MALAYSIAN CHICKEN CURRY

Steps:

• To make the curry paste. Put the garlic, chillies, lemon grass, ginger and shallots in a food processor to form a paste. (Or you can use a pestle and mortar).
• Next, heat the oil in a large heavy-based pan. Tip in the curry paste with 1 tsp ground turmeric and stir over a medium heat for a few minutes. Add the onions and cook, stirring for 5 minutes.
• Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender.
• Skim off any excess oil on the surface of the curry. Taste add salt and pepper if you think its needs. Add the beans and cover for another few minutes until the beans are tender.
• To serve, scatter the coriander leaves over the curry and serve with rice and roti.

RECIPE OF GORDON RAMSAY CHICKEN AND WAFFLES

Steps:

• Cut Chicken Breasts into @ 2" Pieces. Mix all Brine Ingredients in a bowl. Place Chicken pieces in Brine. Make sure all Chicken is covered in Brine, cover and Refrigerate for at least 2 Hours to Overnight.
• Mix all Chicken Breading Ingredients in a Mixing Bowl. Set aside.
• In a Large Mixing Bowl, add all Dry Waffle Ingredients. Melt Butter, then set aside to cool. In a Small Mixing Bowl, Crack all 4 Eggs over an Egg Separator, Leaving just the Whites. Place Yolks in a Separate Bowl. Whisk Egg Whites until stiff peaks are formed. In a Large Measuring Cup or Bowl, Add Milk, Vanilla, 2 Egg Yolks, and Cooled Melted Butter. Add this Liquid To the Dry Waffle Mix and stir until mostly combined. Fold in Egg Whites. Set aside.
• Heat Cooking Oil in a Large Cast Iron Skillet over Medium to Medium High Heat. Oil should be about 1" high and reach between 350° - 375°. Set up a dredging station. Pour a decent amount of the Dry Chicken Breading Mix onto a plate or in shallow bowl. Dredge each piece of Chicken in the Breading Mix, and set on a plate to rest for 5 Minutes. Dredge in the Mix again.
• Fry Chicken in small batches for about 7-8 Minutes, turning half way through. Don't overcrowd pan. Place cooked Chicken onto a wire cooling rack/sheet pan. Place in a low oven to keep warm.
• Heat Waffle Maker and cook Waffles. Top Waffles with Chicken and toppings or sauce of choice. A spicy honey butter sauce is often customary, and I might post a separate recipe for that one, at some point. Maple syrup or honey is fabulous too. Enjoy!

GORDON RAMSAY'S HOT CHICKEN WINGS RECIPE

Steps:

• Pat the chicken skin dry. Add them to a large bowl and season the wings with smoked paprika, garlic powder, and salt.
• Add canola oil to a saucepan over medium heat and add butter along with seasoned wings to the pan. Let these crisp for few minutes and then add black pepper to the pan and saute.
• Now, transfer these wings to a roasting pan or tray. Reserve the juice in the saucepan for further use. Bake the wings for 15 minutes at 165 F.
• Add these wings to a large bowl and add the leftover juice from the saucepan and few spoons of hot sauce. Mix them until combine. Add butter to add more flavor and to make it look glossy.
• Place these over a platter and serve.