Chicken-Fried Steak

• 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

1. Pound steaks between 2 sheets of plastic to ¼" thick; season with salt and pepper.
2. 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.
3. Let steaks stand at room temperature 30 minutes.
4. 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.
5. Serve chicken-fried steak with Watermelon–Ancho Chile Salsa and Hominy and Greens Salad with Citrus-Cumin Dressing.