Let me take you back. I was watching one of those late-night marathons of Gordon Ramsay’s cooking shows. I was starving. All of a sudden-boom-there it was. A golden, crispy piece of steak being fried like chicken. My jaw dropped. It was Chicken Fried Steak and Gordon Ramsay was making it look like a five-star southern classic with a gourmet twist.
So what is it?
- It’s a beef steak, usually cube steak or sirloin
- Breaded and fried like classic southern fried chicken
- Served with a rich peppery cream gravy
- Crispy on the outside, juicy on the inside, comfort food heaven
Ramsay’s version doesn’t mess with the soul of it but he adds little gourmet punches. a dash of smoked paprika here, a richer buttermilk soak there. It’s indulgent, it’s bold and it’s unapologetically southern with a bit of British chef sass.
Gordon Ramsay Chicken Fried Steak Recipe
Ingredients Needed
I still remember the first time I made it. I had to raid my pantry and run to the store in pajamas because I was missing a few essentials. Don’t be like me. Here’s what you’ll need:
For The Steak
- 4 cube steaks (or tenderized sirloin)
- 1 cup all-purpose flour
- 1/2 cup cornstarch (for extra crunch!)
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne (Gordon’s secret heat)
- Salt & black pepper (generous amounts)
- 2 large eggs
- 1/2 cup buttermilk
- Neutral oil for frying (like vegetable or canola)
For The Gravy
- 2 tablespoons of pan drippings (don’t throw them out!)
- 2 tablespoons flour
- 1 1/2 cups whole milk
- Salt, black pepper and a dash of chili flakes if you’re feeling bold
Equipment Needed
When I made this dish the first time, I used a cheap skillet and it almost burned the breading. Trust me-using the right tools makes a difference.
Here’s what you need:
- Cast iron skillet – Holds heat evenly and gives that golden crust
- Tongs – For flipping without losing the breading
- Shallow bowls – Makes dredging cleaner
- Wire rack – Keeps the steak crispy after frying
- Whisk – You’ll need this for the gravy, no lumps allowed
- Meat mallet (optional) – Only if your steak needs more tenderizing
Ingredient Science Spotlight
This part always fascinates me. Cooking isn’t just about flavor. it’s about chemistry.
Let’s break it down:
- Cube steak: Already tenderized. All those little grooves hold the flour and spices better. That means crispier coating!
- Cornstarch: This is a texture booster. It helps the flour stick and adds a shatteringly light crunch. just like Gordon loves.
- Buttermilk: It’s not just for flavor. It has acid that tenderizes the steak and helps the breading adhere.
- Flour + Egg wash: Classic breading station. The egg and buttermilk make a ’glue’ for the flour to latch on.
- Pan drippings for gravy: That brown stuff left in the skillet? It’s gold. It adds umami and richness to the gravy.
Knowing this stuff makes you feel like a cooking scientist. It’s half the fun.
Instructions To Make Gordon Ramsay’s Chicken Fried Steak
I recommend blasting some classic rock while doing this. It’s messy. It’s bold. It’s worth every minute.
Prep The Steaks
- If not already tenderized, pound them gently with a mallet
- Season both sides with salt and pepper
Set Up The Dredging Station
- Bowl 1: Flour, cornstarch, garlic powder, paprika, cayenne, salt, pepper
- Bowl 2: Eggs + buttermilk, whisked smooth
Dredge Like A Pro
- Coat steak in the flour mix
- Then dip in the buttermilk-egg bath
- Back into the flour mix again
- Press it in so it sticks! That’s your crunchy armor
Fry It Up
- Heat oil in skillet until shimmering (about 350°F if using a thermometer)
- Fry steaks one or two at a time (don’t crowd!)
- About 3-4 minutes per side until golden brown
- Let them rest on a wire rack-not paper towels-so they stay crispy
Make That Gravy
- Pour off most of the oil, leave about 2 tbsp of drippings
- Whisk in the flour, cook 1-2 minutes until golden
- Slowly add the milk while whisking like your life depends on it
- Season generously with salt, pepper and a tiny pinch of chili flakes
- Simmer until thick and creamy
Plate It Like Ramsay
- Steak on plate
- Smothered or drizzled with gravy
- Optional: mashed potatoes, collard greens or hot sauce on the side
Common Mistakes & Fixes
I’ve made every mistake in the book, so you don’t have to.
Mistake 1: Soggy Crust
Fix: Always rest steaks on a wire rack, never paper towels. And don’t cover them!
Mistake 2: Gravy Too Thin Or Lumpy
Fix: Add flour gradually. Whisk constantly. If it’s thin, simmer longer.
Mistake 3: Coating Falls Off
Fix: Press that flour in hard. Chill the dredged steak for 15 min before frying.
Mistake 4: Oil Not Hot Enough
Fix: Use a thermometer or test with a breadcrumb. it should sizzle immediately.
Smart Substitutions
Sometimes you just don’t have everything. Here’s how to improvise like a pro:
- No buttermilk? Use 1/2 cup milk + 1 tbsp lemon juice or vinegar. Let it sit 5 min.
- Gluten-free? Use rice flour or a GF flour blend + cornstarch.
- No cube steak? Use thin-sliced sirloin, pound it thin.
- Low on oil? Pan fry instead of deep fry. just flip carefully.
- No cast iron? Any heavy-bottomed skillet will work. Just keep an eye on heat.
FAQs
How Do I Make Gordon Ramsay’s Chicken Fried Steak Crispy?
To make it crispy, make sure the oil is hot enough. Coat the steak evenly with the flour mixture and fry in batches to avoid crowding.
Can I Use Chicken Breast Instead Of Steak For Gordon Ramsay’s Recipe?
Yes, you can. Just be sure to pound the chicken breast thin so it cooks evenly and gets crispy.
What Kind Of Gravy Should I Serve With Gordon Ramsay’s Chicken Fried Steak?
Gordon Ramsay usually serves it with a rich, creamy white gravy made from the pan drippings. It’s a must for that extra flavor!