Gordon Ramsay's method for pan-frying chicken focuses on creating a golden, flavorful crust while keeping the meat moist by bringing it to room temperature before cooking and basting it with butter and herbs.
HexClad—the only brand of cookware that Gordon Ramsay uses—isn't just fancy marketing. It's tri-ply, Hybrid ceramic nonstick cookware. Bottom layer: Magnetic stainless steel is compatible with gas, electric and induction stovetops.
So sear it quickly over high heat until you get a nice golden brown color, and then take it off the heat right before the internal temperature hits 165°F—stop at 150°F to 155°F—to finish cooking as it rests. This method guarantees your chicken breasts will not be overcooked and dry.
Key Takeaways. Slash across the grain of the chicken breast so marinades soak in deeper. Cross-hatch cuts (diamond pattern) create little valleys for stronger flavor. Start checking for doneness early—the slashes help it cook faster and evenly.
Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts skin-side down in the skillet. Sprinkle with fresh herbs. Cook until the bottoms are well seared and golden brown, 5 to 6 minutes.
Gordon Ramsay was diagnosed with and treated for basal cell carcinoma (BCC), a common form of skin cancer, in August 2025, which he shared on Instagram to raise awareness about sun protection. The cancer was found on his jawline, near his ear, and successfully removed through surgery, with Ramsay emphasizing the importance of sunscreen after his experience.
Gordon Ramsay– Approved
I love using HexClad at home.”
Their Hybrid surface distributes heat fast, so cranking it up to high heat isn't necessary and can actually make food stick. Preheat the pan. Always let your pan heat up slightly before adding food. Cold food + cold pan = a sticky situation.
Optimal frying temp: Aim for 300–325 °F. This ensures a golden crust while cooking the meat through. Some chefs suggest starting lower, around 275 °F, especially for thicker pieces. For flaky, tender results, double-fry—fry once at a lower temp, let rest, then fry again to amplify crunch.
Your chicken will cook more slowly, but it's also likely to be juicier and full of more flavor. Our recommendation? Use both. Drizzle oil in the pan to cook your chicken in, then add butter at the end to soak it in extra flavor and add a little color.
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Step 1: Dredge the chicken
Dip each piece of chicken into the egg mixture and then into the flour mixture. Turn each piece until it is fully coated.
There's no single "best," as it depends on preference, but top contenders worldwide include Korean Fried Chicken (double-fried, crispy, often sauced), New Orleans-style (Willie Mae's, Dooky Chase's for history), Nashville Hot Chicken, and Southern US classics like Gus's (spicy, flaky) or Belgrade Gardens (lard-cooked) for unique regional flavors, with many food critics highlighting diverse global variations like Japanese Karaage, Indian Chicken 65, or Southern fried chicken with buttermilk marinades.
Gordon Ramsay's love of Beef Wellington is well known – he says that 'Beef Wellington has to be the ultimate indulgence, it's one of my all-time favourite main courses and it would definitely be on my last supper menu'.
since 2003. Jamie Oliver and Tefal are a winning combination: Jamie brings the knowledge and passion for food; Tefal brings the quality and technology. Together they make products that make cooking from scratch a joy. “I've been working with Tefal for nearly two decades now.
Many professionals gravitate toward pans made from materials like stainless steel, cast iron, and carbon steel, each offering unique advantages.
The chef who famously made Gordon Ramsay cry was his mentor, the legendary and famously intense British chef Marco Pierre White, during an incident in the late 1980s at Ramsay's former restaurant, Harveys, where a young Ramsay was reduced to tears after being yelled at by White, solidifying White's reputation as a formidable culinary figure.
11 Foods That Gordon Ramsay Avoids At All Costs
Gordon Ramsay has apologized for different incidents, notably in 2009 for insulting Australian TV host Tracy Grimshaw by calling her names and showing an offensive photo, which he later called an "off-the-cuff" joke gone wrong, and more recently (2025) in a Hay Day mobile game ad for his fiery temper, vowing to be calmer and apologizing to those he called "donkeys". He also apologized to his wife, Tana Ramsay, in 2008 over alleged affairs.
Covering the pan with a lid traps heat, which can help the chicken cook more evenly and render fat and water for a crispier crust. However, if you leave the lid on the entire time, the chicken will steam and have a soggy coating.
Quick brine: You can make your boneless skinless chicken breasts even juicier and more flavorful with a super-quick brine. Even just 15 minutes in a simple brine will make them juicier. If you use a brine, make sure to pat the chicken very dry before proceeding with the cooking method below.
Add the cooking oil to a large skillet and heat over medium-low (or medium for thin-cut breasts). Once hot, swirl the oil to coat the skillet. Add the chicken breasts to the skillet and cook for about 8 minutes without flipping (5 minutes for thin-cut breasts).