Gordon Ramsay Chicken Fried Rice Recipes

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.