Gordon Ramsay Chicken Fried Steak Recipe

This delicious Chicken Fried Steak recipe is quick and easy, perfect for a satisfying meal any night of the week. With crispy, golden breading, and rich, creamy gravy, it’s a comforting classic that’s sure to impress. You can easily adjust the seasoning to suit your tastes, making this dish a versatile favorite!

Ingredients Needed:

• 4 (½ pound) beef cube steaks
• 2 ¼ cups all-purpose flour, divided
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon black pepper
• ¾ teaspoon salt
• 1 ½ cups buttermilk
• 1 tablespoon hot pepper sauce (e.g. Tabasco™)
• 1 large egg
• 2 cloves garlic, minced
• 3 cups vegetable shortening for frying
• 4 cups milk
• Kosher salt and ground black pepper to taste

How To Make Chicken Fried Steak Recipe?

1. Pound the Steaks: Place each steak between two layers of plastic wrap and pound to a 0.6 cm thickness.
2. Prepare the Coating: In a shallow bowl, place 240g of flour. In a second shallow bowl, combine 10g baking powder, 5g baking soda, 5g black pepper, and 4g salt. Add 360ml of buttermilk, 15g hot pepper sauce, 1 large egg, and minced garlic; mix well.
3. Heat the Oil: Heat 720g of vegetable shortening in a deep cast-iron skillet over medium heat to 165°C.
4. Coat the Steaks: While the oil is heating, dredge each steak in the flour, shaking off excess. Dip into the buttermilk batter, letting the excess drip off, and coat again in the flour.
5. Fry the Steaks: Place the breaded steaks on a wire rack and repeat the coating process for the remaining steaks. Fry the steaks in batches for 3 to 5 minutes per side until golden brown. Remove the steaks and place them on a paper towel-lined plate. Cover with foil to keep warm while making the gravy.
6. Drain the Skillet: Drain the fat from the skillet, reserving 60ml of the liquid and as much of the solid remnants as possible.
7. Make the Gravy: Return the skillet to medium-low heat and add the reserved oil. Whisk in the remaining 30g of flour and scrape the bottom of the skillet to release the solids. Stir in 960ml of milk, increase the heat to medium, and bring the gravy to a simmer. Cook, stirring frequently for 6 to 7 minutes, until thickened. Season with kosher salt and black pepper.
8. Plate the Steaks: Place the steaks on a platter and pour the gravy over the top. Serve warm.

Recipe Tips:

• Ensure the oil temperature is right: Heat the oil to 165°C for crispy, golden-brown steaks. Too hot or too cold will affect the texture.
• Don’t overcrowd the pan: Fry the steaks in batches to avoid reducing the oil temperature, which can make them soggy.
• Press the steaks gently: After dipping them in the batter, press the flour coating gently to make it stick better for a crispier result.
• Drain on a wire rack: Use a wire rack for draining, not paper towels, to keep the breading crispy.
• Adjust the seasoning: Taste the gravy and adjust the salt and pepper to suit your preference for extra flavor.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the leftover Chicken Fried Steak to room temperature. After that, store it in an airtight container in the fridge for up to 3 days.
• Freeze: Let the steak cool completely before wrapping it tightly in plastic wrap or foil. Store it in a freezer-safe container for up to 3 months.
• Reheat: Heat some oil or butter in a pan over medium heat. Cook the steak for 3-4 minutes on each side until hot and crispy.

Nutrition Facts:

• Calories: 612 kcal
• Total Fat: 39g
• Saturated Fat: 13g
• Cholesterol: 77.5mg
• Sodium: 254.4mg
• Potassium: 177.5mg
• Total Carbohydrate: 6.4g
• Dietary Fiber: 0.3g
• Sugars: 0.3g
• Protein: 20.3g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Chicken Caesar Salad Recipe
• Gordon Ramsay Chicken Casserole Recipe
• Gordon Ramsay Chicken Burger Recipe