Chicken-Fried Steak

A little bit of masa harina is mixed in with the flour used to coat the steaks (and to make the gravy) in this easy recipe; it adds a bit more crunch and some subtle corn flavor.

Serves: 6Hands-on: 35 minutesTotal: 50 minutesDifficulty: Medium

Serves: 6


  • 6 cube steaks (6 oz.)
  • 1 cup all-purpose flour
  • 1⁄2 cup masa harina
  • 1 1⁄2 tsp. salt, divided
  • 1⁄4 tsp. ground black pepper
  • 1 Tbsp. chili powder
  • 2 large eggs
  • 1 cup heavy cream, divided
  • 1⁄8 tsp. cayenne pepper
  • 3 cups vegetable oil
  • 1 cup whole milk
  • 1⁄2 cup chicken broth


  • Place cube steaks on waxed paper. On a shallow plate, mix flour, masa harina, 1 teaspoon salt, black pepper, and chili powder; stir until combined.
  • In a shallow bowl, beat eggs with 1⁄2 cup cream, cayenne pepper, and remaining 1⁄2 teaspoon salt until smooth.
  • Dredge steaks in flour mixture, then dip into egg mixture and back into flour mixture. Place on a wire rack and let stand for 15 minutes to dry. Reserve flour mixture.
  • Preheat oven to 200°F. In a deep heavy skillet, heat oil to 375°F. Fry steaks, two or three at a time, for 8 minutes, then turn and fry for 4 to 5 minutes longer until crisp and golden. As steaks are cooked, remove to warm oven.
  • When all steaks are cooked, carefully remove most of the oil from the pan, leaving the drippings and brown bits behind in about 2 tablespoons of the oil. Add 3 tablespoons of the reserved flour mixture used to dredge steaks and cook and stir over medium heat until light brown. Add milk, remaining 1⁄2 cup cream, and broth; cook over medium heat, stirring constantly, until mixture simmers and thickens. Serve gravy over steaks.