Chicken Fried Venison: tips

[Catcher20]

Looking for suggestions to change things up, just because... Here is what my normal method is:

- dredge patted dry cutlets in flour seasoned with salt, pepper, paprika, garlic powder, and onion powder
- dip coated cutlets in mixture of buttermilk, egg, and some Shimer
- redredge in flour mixture again
- move to fryer
- cook 3-4 minutes per side

For those that have a different method, do you give the battered cutlets some resting time before moving to the fryer? I'm open to suggestions.

[Ronnie41]

Just do not forget the smashed taters and milk gravey

[stickman]

If I am cooking for a large group I will pre-dredge everything before getting the fryer going. It doesn't seem to affect the breading texture adversely by waiting a bit. I like to mix andys 'a brand spicy chicken fry to my seasoned flour.

[Etxbuckman]

I dredge mine in a 50/50 mix of white and whole wheat flour seasoned with Tex Joy and sage, then into a milk/egg bath, and into Italian-seasoned breacrumbs. It's got a different texture obviously, but it tastes great.

[Cjconner]

I crush up ritz crackers into a fine dust and use that instead of flour and season to taste you outta try it

[COPPERHEAD]

Sounds like you need to change nothing! Make gravy from the grease and some southern mashed potatoes and your eating like a KING!!!

[Bowtech38]

Stick with what you know if its great dont change

[bloodtrailer28]

skip the buttermilk and add a little panko to your breading. I do like the sound of the Shiner!

[Etxbuckman]

Oh, and stop cooking them 3 - 4 minutes per side. You might as well eat charcoal briquettes at that point.

[outlook8]

Sounds like you need to change nothing! Make gravy from the grease and some southern mashed potatoes and your eating like a KING!!!

How do you make the gravy?

[Killer Miller]

Italian bread crumbs completely sets it off instead of using flour! Get it at Walmart right by the flour. We haven't used flour ever since my wife came up with it!!

[Walding1989]

How do you make the gravy?

Add flour and water to the grease and stir

[COPPERHEAD]

You save anough grease to cover the bottom of the skillet. You add just anough flour to get the right consistiency. Then add milk and stir under low heat until it thickens. You will have to expierment until you get it right. My wife's gravy would choke a mule at first. After 18 years her gravy will make you slap your momma.

[snappertapper]

You save anough grease to cover the bottom of the skillet. You add just anough flour to get the right consistiency. Then add milk and stir under low heat until it thickens. You will have to expierment until you get it right. My wife's gravy would choke a mule at first. After 18 years her gravy will make you slap your momma.

Just make sure not to use too much grease. A little goes a long way.

[Jmh05]

My secret is to cut them in to 2inch long strips, only about 1/2inch thick. Drop them in hot oil after battering them. The oil should be boiling hot. Let them fry for only a minute or two and take them out.

THIN SLICES cooked on lower heat oil for a short time so they are medium. It's like candy, it will dissolve in your mouth.