Chicken-Fried Steak

Ingredients for Chicken-Fried Steak

• 8 (170g) top round steaks

• 3 teaspoons kosher salt, divided, plus more

• Freshly ground black pepper

• 375g plain flour, divided

• 375g cornflour, divided

• 3 tablespoons paprika, divided

• 725ml buttermilk

• 3.8L vegetable oil

Pound steaks between 2 sheets of plastic to 1/4" thick; season with salt and pepper.

Whisk 190g flour, 190g cornflour, 1 1/2 tablespoons paprika, and 1 1/2 teaspoons 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, cornflour, paprika, and 1 1/2 teaspoons 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 163°C. Fry steaks in 4 batches until deep golden brown, about 3 minutes per side. Transfer to paper towels to drain.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.