This recipe comes from my grandmother, Florence Mama, and it’s one of the dishes I crave the most whenever I head back home to South Carolina.
Using the smooth side of a meat mallet, gently pound the steaks; this will tenderize the meat and also will create a thinner, faster-frying steak. Place the steaks in a shallow baking dish. Cover with cold water and add the table salt; this is called a brining solution. Cover the dish and refrigerate for at least 2 hours and up to 8 hours. This brining process will give the steaks a wonderful seasoning to them, as well as making them extra juicy.
In a deep skillet or heavy, wide pot, heat
In a shallow bowl, stir together the flour, paprika, garlic powder, onion powder, salt, and pepper until combined. One by one, lift the steaks out of the brining solution, shaking off the excess, and drop them into the seasoned flour. Pat the flour on well, then shake off the excess. Repeat the entire process again, dipping the coated steak back into the brining solution and then back into the flour. (Double-dipping the steaks ensures a nice, thick, delicious crust.)
Shake off the flour one last time and gently slip the steaks into the hot oil. Do not fry more than
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