Gordon Ramsay Chicken Fried Steak Recipe
You know that feeling when you bite into perfectly crispy chicken fried steak and the seasoned coating gives way to tender, juicy meat? That moment when your taste buds do a little happy dance?
I’m about to share Gordon Ramsay’s take on this Southern classic that’ll make your kitchen smell like heaven and your family think you’re a culinary genius. This isn’t just any chicken fried steak – it’s the kind that makes grown adults close their eyes and sigh with pure satisfaction.
The best part about this recipe is how it takes something already amazing and cranks it up to eleven with Gordon’s signature techniques. We’re talking extra crispy coating, perfectly seasoned meat, and that rich, peppery gravy that makes everything better.
Trust me, once you master this version, you’ll never go back to the regular stuff. Your family will be begging you to make it every week.
What You’ll Need
For the Steak:
- 4 cube steaks (about 6 oz each)
- 2 cups all-purpose flour
- 1 cup buttermilk
- 2 large eggs
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 2 tsp salt
- 1 tsp black pepper
- Vegetable oil for frying
For the Gravy:
- 3 tbsp reserved flour mixture
- 3 tbsp pan drippings
- 2 cups whole milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
Tools You’ll Need
| Essential Tools | Purpose |
|---|---|
| Large cast iron skillet | Even heat distribution |
| Meat mallet | Tenderize steaks |
| 3 shallow dishes | Breading station |
| Wire cooling rack | Drain excess oil |
| Instant-read thermometer | Check oil temperature |
Pro Tips
1. Temperature is everything: Keep your oil at exactly 350°F. Too hot and the coating burns before the meat cooks. Too cool and you get greasy, soggy results.
2. Double-dip for extra crunch: After the first coating, dip back in buttermilk then flour again. This creates those amazing crispy bits that make Gordon’s version special.
3. Rest before frying: Let your breaded steaks sit for 10 minutes before hitting the oil. This helps the coating stick better and prevents it from falling off.
4. Don’t overcrowd the pan: Fry only 2 steaks at a time. Overcrowding drops the oil temperature and makes everything soggy.
5. Save those drippings: Those golden brown bits in the bottom of your pan are liquid gold for the gravy. Don’t waste them!
Substitutions and Variations
| Original Ingredient | Substitute | Notes |
|---|---|---|
| Cube steak | Pork chops | Pound to 1/4 inch thick |
| Buttermilk | Regular milk + lemon juice | 1 tbsp lemon per cup milk |
| All-purpose flour | Gluten-free flour blend | Add 1 tsp xanthan gum |
| Whole milk (gravy) | Heavy cream | Richer, thicker result |
Make-Ahead Tips
You can bread the steaks up to 4 hours ahead and keep them in the fridge. Just cover with plastic wrap so they don’t dry out.
The seasoned flour mixture keeps for weeks in an airtight container. Make a double batch and save time next time.
Step-by-Step Instructions
Step 1: Pound each cube steak to about 1/4 inch thick using a meat mallet. Season both sides with salt and pepper.
Step 2: Set up your breading station with three shallow dishes. First dish: buttermilk and beaten eggs mixed together. Second dish: seasoned flour mixture. Third dish: plain flour.
Step 3: Heat oil to 350°F in your cast iron skillet. You want about 1/2 inch of oil depth.
Step 4: Dredge each steak in plain flour first, then buttermilk mixture, then seasoned flour. Press the coating firmly onto the meat.
Step 5: For extra crunch, dip back in buttermilk and seasoned flour one more time. Let rest for 10 minutes.
Step 6: Carefully place steaks in hot oil. Don’t overcrowd – fry 2 at a time. Cook 3-4 minutes per side until golden brown.
Step 7: Transfer to wire rack over paper towels. Keep warm in 200°F oven while making gravy.
Step 8: Pour off all but 3 tablespoons of oil from pan. Add 3 tablespoons reserved flour mixture and whisk constantly for 2 minutes.
Step 9: Slowly add milk while whisking to prevent lumps. Simmer until thickened, about 5 minutes. Season with salt, pepper, and garlic powder.
Nutritional Information & Diet Modifications
Each serving contains approximately 520 calories, 28g protein, and 32g carbs. For a lighter version, you can pan-fry with less oil or bake at 425°F for 15 minutes per side.
Keto friends can use almond flour and heavy cream for a low-carb version. Gluten-free folks should use a 1:1 flour substitute plus xanthan gum.
Perfect Pairings
This chicken fried steak loves classic Southern sides. Think creamy mashed potatoes, buttery corn, or green beans with bacon.
For something different, try it with roasted Brussels sprouts or a fresh coleslaw to cut through the richness.
Storage & Leftover Tips
Store leftovers in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes to crisp up the coating again.
Don’t microwave – it makes the coating soggy. Trust me on this one.
The gravy keeps for 3 days and reheats beautifully on the stovetop. Add a splash of milk if it gets too thick.
Frequently Asked Questions
Q1. Why is my coating falling off during frying?
Ans: Your oil is probably too hot, or you didn’t let the breaded steaks rest before frying. Temperature control and patience are key.
Q2. Can I use regular milk instead of buttermilk?
Ans: Yes, but add 1 tablespoon of lemon juice or vinegar per cup of milk. Let it sit for 5 minutes before using.
Q3. How do I know when the steak is done?
Ans: The coating should be golden brown and crispy. Since cube steak is already tenderized, it cooks quickly – about 3-4 minutes per side.
Q4. My gravy turned out lumpy. What went wrong?
Ans: You probably added the milk too fast. Always whisk constantly and add milk slowly. Strain lumpy gravy through a fine mesh if needed.
Q5. Can I make this without a cast iron skillet?
Ans: Yes, but cast iron gives the best results. A heavy-bottomed pan works too – just watch your temperature more carefully.
Wrapping Up
There’s something magical about making Gordon Ramsay’s chicken fried steak from scratch. The smell alone will have people gathering in your kitchen before you’re even done cooking.
This recipe might seem like a lot of steps, but each one builds on the last to create something truly special. That extra crispy coating and perfectly seasoned gravy will have your family talking about this meal for weeks.
So grab your apron, heat up that oil, and get ready to create some serious food memories. Your taste buds will thank you, and your family will be asking for seconds before they’ve even finished their first bite.
Give this recipe a try and drop a comment below about how it turned out! Did you add your own twist? Any tips you discovered along the way? I love hearing about your kitchen adventures and successes.
