Ingredients for Chicken-Fried Steak

• 8 (170g) top round steaks

• 3 teaspoons kosher salt, divided, plus more

• Pimienta negra recién molida

• 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.