Upgrade Your Chicken Recipes with Gordon Ramsay & Richard Blais | Next Level Kitchen
Chicken is America’s favorite protein and it’s time for Gordon to take it to the Next Level! With his Co-Mentor Richard Blais cooking by his side, Gordon’s going to whip up a Sticky Lemon Chicken with Chicken Thighs. Meanwhile, Richard will take on the mighty Chicken Breast, cooking up
a Butterflied Chicken Breast. Which dish are you cooking from #NextLevelKitchen?
Watch Next Level Chef After the Super Bowl on @FOXTV
Miss Season 1? Watch it is on Hulu Here:
*Gordon’s* *Sticky* *Lemon* *Chicken* *with* *Fingerling* *Potatoes* & *Arugula* *Salad*
4 bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
1 lemon, sliced in rounds
4 large garlic cloves, smashed
3 sprigs fresh thyme
1 shallot, thinly sliced
¼ cup soy sauce
3 tablespoons chicken stock
2 tablespoons sherry or white wine vinegar
1 tablespoon honey
*Smashed* *Potatoes*
1 pound boiled fingerling potatoes
2 tablespoons unsalted butter, cubed
Arugula Salad
6 ounces arugula
Kosher salt
1 Lemon
1 tablespoon extra virgin olive oil
Fresh parmesan, peeled
*PROCEDURE*
Preheat your oven to 350℉.
Place the chicken thighs on a clean surface and season evenly on all sides with salt and pepper.
With the skin side down, use a sharp knife to pierce the flesh. This will create pockets for heat to enter and help cook the chicken throughout.
In a large skillet over medium-high heat, add the oil. Once the oil is shimmering, place the chicken thighs in the pan, skin side down.
To the pan, add the lemon slices, garlic, thyme and shallot.
Once the skin begins to crisp, flip the thighs and use the sharp knife to pierce the skin.
Let the chicken cook until the bottom begins to caramelize and turn golden brown. Reduce the heat to medium.
Remove the chicken from the pan and place on a sheet tray. Place the chicken into the oven and continue cooking while you crisp the potatoes.
Place the boiled potatoes on a flat surface and use the bottom of a small skillet to gently smash each potato.
Place the smashed potatoes in the residual chicken fat and lemon juice in the pan. Add the butter to the pan and cook until the potatoes get crispy on one side. Flip and continue cooking until crisp on the other side.
Remove the potatoes from the pan and set aside.
To the pan, add the soy sauce, chicken stock, vinegar and honey. Bring the mixture to a boil and let cook until it reduces and thickens into a glaze.
Add the chicken back to the pan and toss to coat completely.
Place the arugula in a medium bowl and season with salt. Zest and juice the lemon into the bowl, drizzle with the olive oil and toss to combine.
Place the potatoes on a platter. Add the chicken and drizzle with the pan sauce. Place the lemon slices and garlic pieces on top. Add the salad and finish with parmesan slices. If you have an additional lemon, zest across the top for added freshness.
*Richard’s* *Butterflied* *Chicken* *Breast* *with* *Salsa* *Verde* *Potatoes* & *Watercress* *Salad*
1 boneless, skinless chicken breast
Kosher salt
Freshly ground black pepper
2 tablespoons ghee
1 large clove garlic, smashed
2 sprigs fresh thyme
2 tablespoons unsalted butter
*Salsa* *Verde*
1 bunch flat leaf parsley, chopped
1 bunch tarragon, chopped
1 garlic clove
1 tablespoon red wine vinegar
2 tablespoons olive oil
1 tablespoon capers
1 jalapeno, seeded and diced
2 teaspoons honey
1 teaspoon anchovy paste
1 pound steamed peewee potatoes
*Watercress* *Salad*
3 ounces pea shoots
3 ounces watercress
*PROCEDURE*
Place the chicken on a flat surface. Use a sharp knife to make a slit down the side of the breast, making sure not to cut down the seam. Open the cut side of the breast and place it flat on the surface. Season the chicken liberally with salt and pepper on all sides.
In a large skillet over medium heat, add the ghee. Once the ghee is melted, place the chicken breast in the pan. Let the chicken cook until it begins to turn golden brown, then flip.
Add the garlic, thyme and cubed butter.
Once the butter melts, use a large spoon to baste the chicken with the melted butter. Continue cooking until the butter has browned and the chicken is cooked through. Remove the chicken from the heat and let rest while you make the salsa verde.
In a large mixing bowl, combine the parsley, tarragon, garlic, red wine vinegar, olive oil, capers, jalapeno, honey and anchovy paste.
Add the steamed potatoes and toss to combine.
Plate the chicken breast with the potatoes and toss the peas shoots and watercress in the remaining salsa verde. Place the salad on top.
0:00 Welcome to Next Level Kitchen
0:37 Level 1: Chicken Cuts
1:21 Level 2: Cooking Chicken
11:58 Level 3: Next Level Plating
Gordon Ramsay's Buttermilk Fried Chicken
Gordon Ramsay whips up a delicious buttermilk fried chicken dish with pickled celery. It ends up being perfectly crispy on the outside, and pull-apart delicious on the inside. Get more home cooking recipes on Gordon Ramsay's Ultimate Home Cooking, weekends at 4PM ET | 3PM C, FREE on Dabl Network TV! Visit for where to watch! #Dabl #DablNetwork #CordCutters #FreeTV
Gordon Ramsay Fried Chicken | Secrets to the Perfect Buttermilk Crisp
Gordon Ramsay's Fried Chicken recipe reveals the unique secrets to achieving the perfect buttermilk crisp. This Recipe highlights the art of creating a crispy, golden exterior while maintaining juicy, flavorful meat. Discover the importance of buttermilk marination, the right blend of spices, and the ideal frying technique to create a chicken that's a cut above the rest. Perfect for a family meal, a friendly get-together, or a special occasion.
Ingredients:
4 chicken thighs
4 chicken drumsticks
2 ¼ cups buttermilk
3 cups soy or corn oil (for frying)
2 3/8 cups plain flour
2 tsp. smoked paprika
½ tsp. garlic powder
2 tsp. cayenne pepper
Sea salt, to taste
Freshly ground black pepper
For Pickled Celery:
½ head of celery, trimmed
3.5 oz. white sugar
3.5 oz. white wine vinegar
5 garlic cloves
1 tbsp mustard seeds
6 black peppercorns
Sea salt, to taste
Directions:
00:00 We make pickled celery since it's a favorite side dish for our fried chicken.
00:28 We cut celery at an angle to enhance its appearance for pickling.
00:41 To pickle, we preserve the food and add a salty, sour taste using sugar, white wine vinegar, and spices in our pickling liquid.
01:07 We incorporate mustard seeds and cloves into the brine for their spicy flavor, which we bring to a boil to intensify.
02:08 Our pickling recipe is versatile for various foods and ensures the pickles remain preserved for a long time.
02:35 We choose dark chicken meat on the bone for our fried chicken to maintain juiciness.
02:50 We marinate the chicken in buttermilk, tenderizing and infusing it with creaminess and tang.
03:17 Our flour coating is well-seasoned with smoked paprika, cayenne pepper, garlic powder, and onion powder for a perfectly crispy exterior.
03:59 This seasoned flour mixture also gives fish a spicy, crispy coating.
04:29 We shallow fry the chicken for 25 to 30 minutes, being mindful to manage the oil temperature.
05:11 We enjoy our buttermilk fried chicken with pickles as an occasional indulgent meal.
Actual Recipe:
Gordon Ramsay's Exclusive MasterClass! ????
#GordonRamsayFriedChicken #ButtermilkMagic #FriedChickenLovers #ComfortFoodGoals #QuickAndTasty #CrispyCravings #FoodieDelights #SouthernCharm #MustTryRecipe #FoodGasm
Gordon Ramsay Makes a Chicken Dish in 8 Minutes?!?!
We know Gordon Ramsay is fast....but a dish in 8 minutes??? This week on Ramsay in 10, Gordon's cooking up at delish Chicken with a Mojo Sauce. Quick, simple and a little spicy, no excuses why you can't cook this healthy dish up this week!
Order Ramsay in 10 Now to get the Full Recipe:
Made with Hexclad - Get Cookin' with HexClad today:
Follow Gordon:
TikTok:
Instagram:
Twitter:
Facebook:
#GordonRamsay #Food #Cooking #Chicken
Chilli Chicken With Ginger & Coriander | Gordon Ramsay
This aromatic dish combines some exciting and exotic flavours to create a stress free dinner that's sure to spice up your evening meal.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
Follow Gordon:
Text him: +1 (310) 620-6468
Instagram:
Twitter:
Facebook:
If you liked this clip check out the rest of Gordon's channels:
Gordon Ramsay's Hot Ones Inspired Wings
#GordonRamsay #Cooking
It's a big sports weekend ahead and are you looking for the perfect Chicken Wing Recipe for the Big Game? Well Gordon has just the recipe for you! Simple, delicious and most importantly better than the wings Gordon ate on The Hot Ones. You can make them as hot as the last dab or as mild as you'd like!
Full Recipe:
Follow Gordon:
Text him: +1 (310) 620-6468
TikTok:
Instagram:
Twitter:
Facebook: