Step 1

Pound steaks between 2 sheets of plastic to ¼" thick; season with salt and pepper.

Step 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.

Step 3

Let steaks stand at room temperature 30 minutes.

Step 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.

Step 5

Serve chicken-fried steak with Watermelon–Ancho Chile Salsa and Hominy and Greens Salad with Citrus-Cumin Dressing.