I remember making my first chicken-fried venison recipe nearly ten years ago for the first time. And to this day, we are still following the same recipe.
It is one of the best ways to cook that delicious deer steak. So try it today! After all, it’s just chicken fried steak. Well, made with venison steak, but steak nonetheless.
Chicken Fried Venison Ingredients:
- 2 pounds of venison steak: Venison is a lean and healthy meat that’s packed with protein and flavor. It’s perfect for frying because it cooks quickly.
- 2 cups of flour: We have to have all-purpose flour as the base for our breading to give our venison a crispy, golden crust.
- 2 teaspoons of baking soda: Baking soda will help somewhat to tenderize the meat, but mostly, it’s going to give us a nice thick, crispy crust.
- 1 teaspoon each of sea salt, ground black pepper, garlic powder and paprika: These spices add flavor and depth to the breading, giving our venison a savory kick.
For the Egg Batter
- 2 cups of buttermilk: If you don’t have buttermilk, see the notes below on making your own!
- 2 eggs: Eggs help to bind the breading to the meat, creating a crispy coating that won’t fall off.
- 1 tablespoon of hot sauce (your favorite brand): I like Louisiana style, but feel free to choose your favorite. Or leave it out altogether.
For the gravy:
- 2 cups of whole milk: Milk is the base for the creamy gravy that will accompany your chicken fried venison. Use whole milk for the richest texture.
- 1/2 cup of the oil drippings: The oil drippings from frying your venison will give your gravy a rich, meaty flavor. So don’t discard it when you are done.
- 1/3 cup of flour: We’ll be using the flour to thicken our gravy. You may need to adjust the amounts slightly.
Chicken Fried Venison Instructions:
*Check out the step-by-step images for reference.
- Step 1. Combine the 2 cups of flour, baking soda, salt, pepper, garlic powder, and paprika in one bowl for your flour mixture.
- Step 2. In another bowl, whisk the buttermilk, eggs, and hot sauce together for your egg batter.
- Step 3. Pat the venison steaks dry with a paper towel before dredging them first through the flour, then the egg batter, then finally back through the flour. Repeat the process for each steak. Note: Shake the excess flour off before dredging through the egg mixture.
- Step 4. In a large skillet, heat 1/4 cup of cooking oil over medium-high heat. Once the oil is hot, carefully place the steaks into the skillet and fry for about 5 minutes on each side or until golden brown. Note: The thickness of your steaks will affect the cooking time, so adjust accordingly.
- Step 5. Once the steaks are done, remove them from the skillet and place them on a paper towel or wire rack to drain off any excess oil.
- Step 6. To make the gravy, whisk together 1/3 cup of flour with the oil drippings in the skillet over medium heat until well combined. Slowly add in 2 cups of whole milk, whisking constantly until the gravy thickens—salt and pepper to taste.
Serve the chicken fried venison with the gravy and enjoy!
Steps with Pictures
Tips for making the best chicken fried venison
Make sure you use enough oil. I like to keep it about a 1/4″ deep. Canola oil or peanut oil works well for frying. I don’t recommend olive oil, but you could use it in a pinch.
Be sure to use a cast iron skillet or dutch oven to fry your steaks for even cooking.
Feel free to add your favorite seasonings to the flour mixture before running the meat through it.
I highly recommend being careful when making this, especially with hot oil.
Make sure you adjust your fry times accordingly
For thin-cut steaks, usually 3-5 minutes per side is enough.
For thick steaks, 5-10 minutes of cooking time per side may be required.
Pro tip: If your venison steaks are thicker than half an inch, I would suggest pounding them down with a meat mallet first. This way, you can be sure the steaks cook through without burning the breading.
What goes best with chicken-fried steak?
My favorite way to enjoy this is a big old steak atop a heaping pile of mashed potatoes and smothered in the delicious white gravy.
Does it matter what kind of venison steak I use for frying?
I’ve even sliced up a sirloin roast and made this with excellently tender results.
Enjoy your chicken-fried venison steak today!
I have two favorite ways to cook a deer steak, and this is one of them. Deer meat may not be the most tender for wild game recipes, but if it’s cooked correctly, it can be truly delicious.
There are plenty of different methods for cooking nearly anything. Since I love pretty much any and all venison recipes, I enjoy sharing many of them here with you all.
- Medallion-cut venison loins
- Marinated Moose steaks
- Tender butter-basted Elk steaks
- Deep fried meatballs
Crispy Chicken Fried Venison Steaks
- 2 pounds of venison steak
- 2 cups of flour
- 2 teaspoons of baking soda
- 1 teaspoon each of sea salt black pepper, garlic powder, and paprika
For the egg batter
- 2 cups of buttermilk see notes below to make your own
- 2 eggs
- 1 tablespoon of hot sauce
for the gravy
- 2 cups of whole milk
- The oil drippings in the pan approx 1/2 a cup
- 1/3 cup of all purpose flour
- Combine the 2 cups of flour, baking soda, salt, pepper, garlic powder, and paprika in one bowl for your flour mixture.
- In another bowl, whisk the buttermilk, eggs, and hot sauce together for your egg batter.
- Pat the venison steaks dry with a paper towel before dredging them through the flour, then the egg batter before running it back through the flour. Repeat the process for each steak.
- Heat 1/4 cup of cooking oil over medium-high heat in a large skillet. Once the oil is hot, carefully place the steaks into the skillet and fry for about 5 minutes on each side or until golden brown. (Note: The thickness of your steaks will affect the cooking time, so adjust accordingly).
- Once the steaks are done, remove them from the skillet and place them on a paper towel or wire rack to drain off any excess oil.
- To make the gravy, whisk together 1/3 cup of flour with the oil drippings in the skillet over medium heat until well combined. Slowly add in 2 cups of whole milk, whisking constantly until the gravy thickens. Salt and pepper to taste.