Name: Chicken-Fried Steak
Yield: 8 Servings
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

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Christopher Testani

This recipe for a hot-weather version of a comfort food classic, chicken-fried steak, is paired with a fresh, no-cook salsa. Looks like gravy, tastes like summer.

Recipe notes