Three years ago, I was convinced Gordon Ramsay chicken fried steak was impossible to master at home. After 20 years of firefighting and thinking I could handle any kitchen challenge, this seemingly simple dish proved me wrong more times than I care to admit. But here’s what changed everything – understanding that Gordon Ramsay’s approach to chicken fried steak isn’t just about following a recipe, it’s about mastering technique.
The breakthrough came when I stopped treating Gordon Ramsay chicken fried steak like regular fried chicken and started approaching it like the precision dish it actually is. Every element – from the meat preparation to the coating consistency to the oil temperature – demands the same methodical attention I learned in emergency response work.
What Cut of Meat is Chicken Fried Steak Made Of?
The foundation of exceptional Gordon Ramsay chicken fried steak starts with selecting the right cut. Traditional chicken fried steak uses cube steak, which is typically top round or bottom round that’s been mechanically tenderized. The USDA defines cube steak as beef that’s been processed through a mechanical tenderizer, creating those characteristic small indentations across the surface.
However, Gordon Ramsay’s approach often elevates this by starting with higher-quality cuts. You can use eye of round, top sirloin, or even chuck eye steaks that you pound yourself. The key is achieving that 1/4-inch thickness that allows for quick, even cooking while maintaining tenderness. When I prepare Gordon Ramsay chicken fried steak, I always pound my own steaks rather than buying pre-tenderized cube steaks – the texture difference is remarkable.
How is Chicken Fried Steak Different from Country Fried Steak?
Understanding the distinction between chicken fried steak and country fried steak revolutionized my Gordon Ramsay chicken fried steak technique. The primary difference lies in the gravy and preparation method. Chicken fried steak typically features white pepper gravy made with the pan drippings, while country fried steak often comes with brown gravy.
More importantly for technique, chicken fried steak follows a lighter breading approach similar to fried chicken – hence the name. Gordon Ramsay chicken fried steak emphasizes this crispy, golden coating that stays attached to the meat. The breading process uses a three-station method that creates multiple layers for maximum crunch and flavor penetration.
Ingredients That Actually Matter for Gordon Ramsay Chicken Fried Steak
After countless attempts, I’ve learned that Gordon Ramsay chicken fried steak success depends on ingredient quality and preparation. The buttermilk isn’t just for tang – its acidity breaks down proteins while the calcium helps create that perfect golden color during frying.
The flour blend makes the difference between good and exceptional Gordon Ramsay chicken fried steak. I use a 2:1 ratio of all-purpose flour, with the second portion heavily seasoned. Paprika adds color and subtle smokiness, while garlic and onion powders provide depth without overpowering the beef flavor.
Fresh grinding your black pepper specifically for the Gordon Ramsay chicken fried steak coating creates noticeable flavor improvement. Pre-ground pepper loses its volatile oils and punchy heat that complements the rich, crispy exterior.
Essential Ingredients:
- 4 cube steaks (6 oz each), pounded to 1/4-inch thickness
- 2 cups all-purpose flour (divided)
- 1 cup buttermilk
- 2 large eggs, beaten
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper (optional)
- 4 cups vegetable oil for frying
Step-by-Step Gordon Ramsay Chicken Fried Steak Method
The Gordon Ramsay chicken fried steak technique I’ve perfected follows a precise sequence that ensures consistent results. Temperature control and timing are non-negotiable – approach this like you would any emergency protocol.
Station Setup: Start by organizing your three-station breading setup before touching any meat. First station: 1 cup plain flour mixed with salt and pepper. Second station: buttermilk whisked with beaten eggs. Third station: remaining flour combined with all spices. This Gordon Ramsay chicken fried steak system prevents cross-contamination and maintains coating consistency.
Meat Preparation: Pound each steak to uniform 1/4-inch thickness using a meat mallet. Season both sides with salt and pepper, then let rest 10 minutes. This resting period allows the seasoning to penetrate while the meat reaches room temperature for even cooking.
Oil Temperature: Heat vegetable oil in a heavy-bottomed skillet to exactly 350°F (175°C). Use a thermometer – guessing oil temperature ruins more Gordon Ramsay chicken fried steak attempts than any other factor. The oil depth should be about 1 inch, enough to come halfway up the steaks.
Breading Process: Dredge each steak systematically: plain flour, buttermilk mixture, seasoned flour. Press the final coating firmly to ensure adherence. Let breaded steaks rest on a wire rack for 5 minutes before frying – this prevents coating separation.
Frying Technique: Fry only 2 steaks at a time to maintain oil temperature. Cook 3-4 minutes per side until golden brown and internal temperature reaches 145°F (63°C). The coating should sound crispy when tapped with tongs.
Finishing: Transfer Gordon Ramsay chicken fried steak to a wire rack over paper towels. Let drain 2-3 minutes to maintain crispiness while removing excess oil.
Pro Tips for Perfect Gordon Ramsay Chicken Fried Steak
Temperature consistency separates amateur from professional Gordon Ramsay chicken fried steak results. Monitor your oil with a thermometer throughout cooking – when temperature drops below 325°F, wait for it to recover before adding the next batch.
The double-flour technique creates superior texture in Gordon Ramsay chicken fried steak. That first plain flour coating absorbs moisture and creates a foundation for the buttermilk to adhere. The seasoned flour layer provides flavor and the final crispy shell.
Don’t skip the resting periods. Letting seasoned steaks rest allows salt to work its magic, while resting breaded steaks prevents coating separation during frying. These small details transform good Gordon Ramsay chicken fried steak into exceptional results.
For extra flavor depth, add a tablespoon of bacon fat to your frying oil. This technique, inspired by Gordon Ramsay’s approach to layering flavors, adds subtle richness without overwhelming the dish. You can also try my Gordon Ramsay pepper sauce recipe as an alternative to traditional gravy.
Storage and Leftover Gordon Ramsay Chicken Fried Steak
Properly stored Gordon Ramsay chicken fried steak maintains quality for 3-4 days refrigerated. Wrap individual portions in aluminum foil, then place in airtight containers. Avoid stacking pieces directly – use parchment paper between layers to prevent sticking.
Reheating requires careful technique to restore that signature crispiness. Preheat oven to 375°F (190°C) and place Gordon Ramsay chicken fried steak on a wire rack over a baking sheet. Heat 8-10 minutes until internal temperature reaches 165°F (74°C). This method circulates air around the coating, preventing sogginess.
Never microwave leftover Gordon Ramsay chicken fried steak – the steam destroys the carefully crafted crispy coating. For best results, reheat only what you’ll eat immediately rather than reheating entire batches.
Consider serving leftover Gordon Ramsay chicken fried steak sliced over salads or in sandwiches. The crispy coating adds excellent texture to these preparations, extending the dish’s versatility beyond traditional plated presentations.
Frequently Asked Questions
How do you keep batter from falling off chicken fried steak?
he key to preventing batter separation in Gordon Ramsay chicken fried steak lies in proper preparation. First, ensure meat is completely dry before beginning the breading process. Second, press each coating layer firmly and allow resting time between steps. The buttermilk-egg mixture acts as glue between flour layers, but only if applied correctly. Finally, maintain proper oil temperature – oil that’s too cool causes coatings to absorb grease and separate from the meat.
What does Gordon Ramsay use for his steak?
While Gordon Ramsay typically uses premium cuts like ribeye or filet mignon for his signature steak dishes, chicken fried steak requires different considerations. For Gordon Ramsay chicken fried steak, the focus shifts to cuts that tenderize well and provide good surface area for coating adhesion. Cube steak, eye of round, or top sirloin work best when properly prepared and pounded thin.
Serve your Gordon Ramsay chicken fried steak with creamy mashed potatoes and country gravy for the complete experience. For side dish inspiration, check out my Gordon Ramsay fondant potatoes recipe – they pair beautifully with the crispy, savory flavors of this Southern classic.
Stay safe,
Jack Sullivan
Gordon Ramsay Chicken Fried Steak
Ingredients
Equipment
Method
- 1️⃣ Set up three stations: Mix 1 cup flour with salt and pepper in first dish. Whisk buttermilk and eggs in second dish. Combine remaining flour with all spices in third dish.
- 2️⃣ Pound steaks to 1/4-inch thickness using meat mallet. Season both sides with salt and pepper, let rest 10 minutes.
- 3️⃣ Heat oil in heavy skillet to 350°F (175°C). Use thermometer to maintain consistent temperature throughout cooking.
- 4️⃣ Dredge each steak: plain flour, buttermilk mixture, seasoned flour. Press coating firmly to ensure adherence.
- 5️⃣ Fry steaks 2 at a time for 3-4 minutes per side until golden brown and internal temperature reaches 145°F (63°C).
- 6️⃣ Transfer to wire rack over paper towels. Let drain 2-3 minutes before serving to maintain crispiness.
