Chicken Dinner Ideas Recipes. Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. The recipe could feed four adults but if you’re greedy, well, there’s nothing wrong with that when chicken fry is involved …. That is why recipes using venison … 2 cups buttermilk. Melt the butter in a heavy saucepan over low heat. places to stay, tourism, events, lodging, and we feature Texas Hill Country info The chicken is flavourfully seasoned while remaining moist under the crispy outer layer. Then ply them back into the flour mixture once more, evenly dousing them wet spots with flour. Drain venison; discard liquid. Remove the chicken from the buttermilk and add to the seasoned flour. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces and canopy the dish with cling film. In a large cast-iron skillet you can get at least three or four cutlets sizzling in unison, but each should take about 3 to 4 minutes on each side. Enjoy it over a bed of mashed potatoes and smother with gravy for a true southern classic! Now, you can have the best of both worlds with this foolproof recipe for making a stellar batch of Buttermilk Fried Chicken at home! Whisk together the buttermilk, hot Poivrade and 1 teaspoon of cayenne pepper during a bowl. Texas Outdoor Digest includes a recipe for the “peppery gravy” they serve with their chicken fried venison steak. https://community.legendarywhitetails.com/recipes/chicken-fried-venison Test the temperature of the oil with a drop of batter (it will sizzle nicely) and once it hits the desired degree slide the steaks into place, taking care not to splash the situation anywhere. From the egg wash through the flouring, the frying and the gravy prep, they walk you through each part of the process like the true Texas cooks you’d imagine them to be. Heat 1/2 c oil in a cast iron pan, or other heavy pan over med hi heat. I LOVE fried chicken and this recipe is really easy. The concept came to the US with German immigrants who were used to making wiener schnitzel back home. You can soak overnight or up to 24 hours. Make sure the chicken is thoroughly coated in the flour. Then mix all of the dry ingredients together and set it to the side. https://texasoutdoordigest.com/recipes/chicken-fried-steak-texas-venison-twist © 2021, The Texas Outdoor Digest. Traditional southern Combine flour, cornstarch, Cajun Shake, garlic powder, and dry mustard; stir well with a whisk. After cooking it once, they say you’ll question why it was you didn’t do this in the first place, and we’d have to agree! This makes a buttermilk substitute. Notify me of follow-up comments by email. We hate spam too, we'll never share your email address. Pour buttermilk mixture over venison; squeeze air out of bag and seal. 60 minutes. You have entered an incorrect email address! Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Refrigerate for about 2 hours to marinate. If you do not have buttermilk you can use whole milk and add 1 tbsp. Whisk together the buttermilk, hot Poivrade and 1 teaspoon of cayenne pepper during a bowl. If you love fried chicken but hate the mess and the extra fat, then this recipe is for you! All rights reserved. It’s much easier to overcook chicken during long bakes or in a pressure cooker. The site shares the fact that, each year, Texas registers roughly 600K hunters in pursuit of white-tailed deer (many of whom frequent parts of the Texas Hill Country) from fall time through winter, depending on the nature of the season (bow or rifle) as well as the Managed Lands Deer Permit program on ranch properties. Copyright © 2008 - Buttermilk chicken fried chicken is chicken breast marinated with buttermilk and seasoning then breaded and fried to golden perfection. Chicken Fried Venison Steak: A Tasty Twist to a Texas Favorite Add a comment. The chicken fry is for everyone in the Lone Star State. 28 ratings. Here’s The Process for Making Chicken Fried Venison: First, you bread the venison in flour and saltine crumbs, following which, it gets a dunking in a seasoned buttermilk and egg mixture. It is Texas wrapped up in one savory bite, coated always with cream gravy, but who can take just one cut? Rinse the meat in cold water, place the steaks into a lidded bowl and pour the buttermilk over the steaks. Save my name, email, and website in this browser for the next time I comment. Succulent tender chicken surrounded in crunchy, mouthwatering, seasoned coating. 4 tablespoons paprika (I love the stuff so I add at least two more pinches), 1/2 cup buttermilk (milk from the carton if you don’t have any), 1/2 cup beer (optional; Shiner Bock is made in Texas and works great), canola oil or peanut oil, enough to cover meat halfway (vegetable oil can work, too), 2 pounds of tenderized venison cutlets, pounded into half-inch or smaller thickness, 1/2 cup unsalted butter They also post the full ingredient listing and the step-by-step process for making this delicious meal. The traditional chicken fry is beef, be it high-end ribeye or lowly round steak, but if you’re looking to use some of those venison packages in a pinch and enjoy the taste of wild game, this spin on the normal routine is just right for you. now = new Date Whisk your eggs (not too thinly) in a medium-size bowl, adding in the buttermilk or milk and choice of beer (it’s advised to drink the remaining two-thirds while still chilled). Allow the chicken to rest for about half an hour. Put a wire rack on a second tray, ready to drain the Material may not be published, broadcast, rewritten or redistributed without express permission, Chicken-fried steak in Texas with venison twist. Sprinkle the chicken pieces with salt and pepper and place them during a deep-sided baking dish. Bake – Finish cooking the chicken on a sheet pan in a 350°F oven for about 25 minutes. (Also works well with Wild Boar Cutlets) 2 cups flour. While the oil is heating (or a little before), take the venison out of the fridge and let it warm up a bit. Cut the chicken joints into chunky pieces and toss them in a bowl with the buttermilk and spices. SUBSCRIBE TO THE TEXAS OUTDOOR DIGEST … FREE! Hi Guys, today I’ll show you how to make Crispy Buttermilk Fried Chicken. if (theYear < 1900) Air frying chicken is much healthier than deep fat frying it and you’ll still get that amazing outside that we all love. Place steaks in a bowl large enough to hold the steaks and about 2 cups of buttermilk. However, those portions are ripe for the traditional chicken fry staples of flour and seasonings adhered with a coating of egg wash — doubling up on the fluttering of flavorful flour. Buttermilk is the lightly sour, slightly acidic liquid left behind after the churning process of butter. Drain venison; discard liquid. Cook using the recipe of your choice. Squeeze air out of bag and seal chicken the buttermilk, beaten egg,,. 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