Crispy Chicken Fried Venison Steaks
This chicken-fried venison recipe is a breeze to whip up, yet results in the most satisfyingly crunchy and golden crust on the outside of each steak. With a combination of pantry staples, you'll have everything you need to get started. The steaks themselves are carefully dredged and coated before being fried in a hot skillet with just a bit of oil. And when you're all done cooking the steaks, you're left with a delightful gravy to pour over them, made from the remaining flour and milk in the pan. Trust us, you won't be able to get enough of this mouthwatering dish!
Servings: 4
Calories: 806kcal
Ingredients
- 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
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.