Gordon Ramsay Chicken Fried Steak Recipe

The first time I tried to make chicken fried steak, I thought it was just fried meat with gravy. How hard could it be, I grabbed cheap steak, overworked the dredge, and ended up with something that looked like it lost a bar fight. Soggy crust. Bland gravy. Meat like boot leather.

Then I studied how Gordon Ramsay handles crusted proteins and sauces. The guy treats breading like a science and gravy like a reduction. That’s when things clicked.

This isn’t just deep-fried meat. It’s a precision dish: seasoned layers, heat management, and silky gravy that actually clings. You want steak with structural integrity and a crust that shatters when cut. Let’s make it right.

Why This Works (And Where Most Go Wrong)

Most people mess this up in three places:
1. The meat – they skip pounding or buy the wrong cut. If it’s not uniformly thin, the crust burns before the inside’s cooked.
2. The dredge – they don’t season every layer or they let it fall off. Gordon would scream if you didn’t press that flour in.
3. The gravy – they don’t scrape the fond (the browned bits) or they drown it in flour clumps. Gravy should be smooth, not wallpaper paste.

The Ramsay-style fix:
– Buttermilk tenderizes, adds tang, and clings
– Double-dredge with pressure gives a shatter-crust
– Gravy built from pan drippings, not shortcuts

Ingredients That Actually Matter

• 4 cube steaks (½ lb each) – pre-tenderized, but still pound to even thickness
• All-purpose flour (2¼ cups) – one portion for dredging, one for gravy
• Baking powder + soda – aerates the coating for crispness
• Buttermilk (1½ cups) – acid breaks down tough fibers and boosts flavor
• Hot sauce (1 tbsp) – just enough heat to cut the richness
• 1 egg + 2 cloves garlic – binds the wet mix and seasons inside-out
• Vegetable shortening (3 cups) – holds heat better than oil for even frying
• Milk (4 cups) – base for a rich, pourable gravy
• Kosher salt + pepper – layer it, don’t dump it at the end

Mistake I made: Using regular milk instead of buttermilk in the dredge. It slipped off like a cheap suit.

How To Make Gordon Ramsay Chicken Fried Steak

Pound the steaks between two sheets of plastic wrap until about ¼ inch (0.6 cm) thick. Uniformity is everything—this ensures even cooking and better crust adhesion.

Set up two stations.
Bowl 1: 1 cup flour (for first dredge).
Bowl 2: Mix remaining flour with baking powder, soda, pepper, and salt. Whisk in buttermilk, hot sauce, egg, and garlic. This is your wet batter.

Heat 3 cups of shortening in a heavy cast-iron pan to 165°C (330°F). Use a thermometer. Too hot? You’ll burn the crust. Too low? You’ll get greasy mush.

Coat each steak:

1. Dredge in dry flour. Shake off excess.
2. Dip in buttermilk batter. Let it drip.
3. Dredge again in flour. Now press—hard. Get that crust to bond.

Fry in batches, 3–5 minutes per side, until golden and crisp. Don’t crowd the pan. Drain on a wire rack—not paper towels—so steam doesn’t sog the crust.

Make the gravy:

1. Drain all but ¼ cup of the fat from the skillet. Keep those browned bits.
2. Add 2 tbsp flour and cook over medium-low, stirring constantly.
3. Slowly whisk in the milk. Bring to a simmer.
4. Stir constantly for 6–7 minutes until thickened. Season with salt and pepper.

Plate: Steak down, gravy over. Add cracked pepper if you like drama.

What Gordon Ramsay Says About This Dish

“Color equals flavor.”
If it’s pale, it’s undercooked. If it’s dark golden brown with bubbles in the crust, you nailed the Maillard.

“Don’t be afraid to press it.”
Whether it’s flour into meat or meat into a pan, contact is king.

“If you burn the fond, you ruin the sauce.”
Scrape, not scorch. That golden residue is your gravy’s flavor base.

“The pan talks to you.”
When the oil sings softly, it’s ready. When it screams, back off.

What I Got Wrong (And How I Fixed It)

– Forgot to season the dredge the first time. The steak was hot but bland. Now I season flour and batter both.
– Didn’t press the second dredge – crust slid off like wet socks. You’ve got to mash it in like you mean it.
– Used oil instead of shortening. The crust wasn’t as crisp, and it browned unevenly. Shortening holds heat better.

Variations That Actually Hold Up

• Spicy version: Add cayenne to the flour, or go heavier on the hot sauce in the batter
• Herb gravy: Stir in thyme or chives at the end
• Chicken version: Use pounded chicken breasts instead of steak. Just reduce cook time slightly.

Don’t try: air frying this. It’s not built for it. You’ll lose the crunch and the soul.

Pro Tips That Change the Game

– Use a wire rack after frying. Paper towels steam the crust.
– Check oil temp between batches. Dropping four steaks at once will crater your heat.
– Gravy too thick. Add a splash of milk or stock. Too thin? Keep it simmering—but stir.
– Rest the steaks for 3–4 minutes before plating. Not for juice, but for structure.

Storage + Leftover Moves

Fridge: Cool completely. Store in an airtight container up to 3 days.
Freeze: Wrap in foil, then bag. Freeze up to 3 months.
Reheat: Pan-fry in a bit of oil or butter until hot and crisp—about 3–4 mins per side. Oven works too: 190°C (375°F) for 10–12 mins.

Leftover tip: slice it up, drop it in a biscuit sandwich with gravy drizzle. Ridiculous.

FAQs

Q: Can I use rotisserie chicken instead of steak?
Not for this. The crust needs raw meat to adhere properly and cook together.

Q: Why is my crust falling off?
You didn’t press it hard enough, or your meat was too wet. Dry it, dredge, press—repeat.

Q: What herbs can I add to the gravy?
Thyme, chives, or a little rosemary work. Avoid basil—it clashes with the creaminess.

Q: Can I use oil instead of shortening?
Yes, but shortening gives a more even fry. If using oil, go with peanut or vegetable for high smoke point.

Q: Why does Gordon use buttermilk?
Tenderizes and adds tang. Skipping it means tougher meat and bland batter.

Try More Recipes:

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