- 8
Ingredients
- 8 6-ounce top round steaks
- 3 teaspoons kosher salt, divided, plus more
- Freshly ground black pepper
- 3 cups all-purpose flour, divided
- 3 cups cornstarch, divided
- 3 tablespoons paprika, divided
- 3 cups buttermilk
- 4 quarts vegetable oil
- Watermelon-Ancho Chile Salsa
- Hominy and Greens Salad with Citrus-Cumin Dressing
- Lodge 17" Cast Iron Skillet, deep-fry thermometer
Preparation
Step 1
Pound steaks between 2 sheets of plastic to ¼" thick; season with salt and pepper.
Whisk 1½ cups flour, 1½ cups cornstarch, 1½ Tbsp. paprika, and 1½ tsp. salt in a large baking dish. Place buttermilk in another large baking dish. Working one at time, lightly dredge 4 steaks in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip off. Dredge again in flour mixture, packing onto steaks and pressing firmly into crevices; shake off excess. Place on a wire rack set inside a rimmed baking sheet. Discard wet flour mixture and repeat process with remaining steaks, flour, cornstarch, paprika, and 1½ tsp. salt, placing on another rack set inside another baking sheet. Chill, uncovered, 2–6 hours.
Let steaks stand at room temperature 30 minutes.
Pour oil into skillet to come halfway up sides; fit with thermometer. Heat over high until thermometer registers 325°. Fry steaks in 4 batches until deep golden brown, about 3 minutes per side. Transfer to paper towels to drain.
Serve chicken-fried steak with Watermelon–Ancho Chile Salsa and Hominy and Greens Salad with Citrus-Cumin Dressing.