Chicken fried deer steak is easy to make, and a real touch of southern comfort food for all the loved ones in your life! It is also fairly quick to make, and it’s pretty kid-friendly, so it checks a lot of boxes in my book.
How to make Chicken Fried Venison Steak
First, pound the steaks to tenderize them and thin them out.
Next, prep your station: place flour and seasonings into a bowl and stir well. Then, add eggs and milk into a separate bowl and whisk together.
Heat a large cast iron skillet over medium high heat. You can also use any frying pan that you have, it doesn’t have to be cast iron.
Add an inch of oil into the frying pan, heat to 350 degrees. Dip each deer steak into the egg wash, then into the flour mixture. For a thicker crust, you can dip the steaks a second time into the egg wash, then the flour mixture.
Place coated steaks carefully into the oil – don’t drop them in, or the oil will splatter!
When the steaks are starting to have a little blood pool up on the top side, flip each one very carefully. Fry on second side for several minutes, till golden brown. Remove from oil and drain on several layers of papers towels. Serve warm.
You might like these recipes:
Alabama White Sauce from The MeatEater
Amish Potato Salad recipe from my mother
Venison Mississippi Roast from yours truly
Chicken-Fried Venison Steak
- 1.5 lbs venison steak
- ½ cup flour
- 1 egg
- ¼ cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- oil for frying
- Mix flour and seasonings together in a bowl.
- Whisk eggs and milk together in a separate bowl.
- Pound steaks with meat mallet, till they are half of their thickness.
- Heat oil to 350-375 in a heavy frying pan over medium-high heat. I like to use about a half inch of oil - I don't measure it, I just guess.
- Dip each steak into the flour mixture, then into the egg mix, then back into the flour mix a second time. Place the steak carefully into the hot oil. Be careful so the oil doesn't splatter!
- Fry for 1-2 minutes per side, or until it is golden brown. Remove from oil and place on paper towels to drain. Serve hot.
Leave a Reply