Crispy Chicken Fried Venison
This is my husband's favorite chicken-fried venison! We make it together all the time, and it just turns out perfectly tender with a thick, crispy crust every time!
Servings: 4
Calories: 785kcal
Equipment
Ingredients
- 2 pounds venison steak
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon each of sea salt black pepper, garlic powder, and paprika
For the egg batter
- 2 cups buttermilk see notes below to make your own
- 2 eggs
- 1 tablespoon hot sauce I like louisiana style
for the gravy
- 2 cups whole milk
- The oil drippings in the pan approx 1/2 a cup
- 1/3 cup all purpose flour
Instructions
- 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.
Notes
- If you don't have buttermilk, you can mix one tbsp of lemon juice with one cup of milk. Let it sit for about 5 minutes, and it's ready to use.
- Note: Shake the excess flour off before dredging through the egg mixture.
- I make this in a cast iron skillet, but you can also use a dutch oven! They are nice because they keep the splattering in the pot rather than on your stovetop!
- Store any leftovers, once cooled, in an airtight container in the fridge. Reheat with a little oil on the stove until warmed through.