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Please help with my chicken-fried venison technique #8502892 01/13/22 04:10 PM
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pertnear Online Content OP
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Around my house chicken-fried venison wins the favorite dish award. I make a spicy flour mixture & soak my 1/4" slices of venison in milk with a little egg mixed in. I dredge through the flour & fry in a stick-free pan with perhaps a 1/8" of canola oil or less. I have trouble keeping the flour "skin" sticking to the meat while cooking. Is there a trick to this? Am I doing something wrong? I noticed in a recent post someone added corn starch to the dredge. Does that help?

TIA for any advice....


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Re: Please help with my chicken-fried venison technique [Re: pertnear] #8502897 01/13/22 04:13 PM
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After I apply the flour I throw it back in the fridge on a wire rack for about an hour, the breading has a chance to get all nice and gooey to adhere to the meat.


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Re: Please help with my chicken-fried venison technique [Re: pertnear] #8502918 01/13/22 04:40 PM
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The problem with breading or batter not sticking to the meat is usually too much moisture. You are actually steaming the coating off, which causes the separation. Things to do are add corn starch to the flour mix, the more moist the more corn starch (I like about 1/4 cup CS to every cup of AP flour). It will actually absorb the moisture. Placing on a pan or rack back in the fridge for 30-60 minutes will help set the coating also. I like to pat my fish, chicken, or meat dry with paper towel, then dredge with flour, egg, and flour or crumbs/Panko again. If doing with fish, a mustard coating helps too, and with any type of crumbly coating, press it down firmly onto the meat, instead of just rolling it in it.

Last edited by Blank; 01/13/22 04:42 PM.
Re: Please help with my chicken-fried venison technique [Re: pertnear] #8503006 01/13/22 07:17 PM
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I deep fry my backstrap, so it never sticks. I prep my meat, season my meat, dip in egg & milk wash shaking off excess, dredge in APF, then drop into hot oil just like fish & shrimp. Nice even coating every time, and also my family's favorite. Almost every time my 7 yr old baby girl sees a deer she says " Stop, I want those backstraps". roflmao

Re: Please help with my chicken-fried venison technique [Re: pertnear] #8503049 01/13/22 08:22 PM
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Try going into the flour first. With breading, you're getting wet/dry cohesion, so wet cutlet goes into flour, then egg wash, then back into flour. Refrigerating after breading works well, too, as Blank and Herbie stated. Deep frying is also a surefire way to get a good product, but you can also pan fry in enough oil/fat to come halfway up the steaks and flip them. Make sure the oil is at temp (350+) before you put them in there. Very good tips in the posts above!


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Re: Please help with my chicken-fried venison technique [Re: pertnear] #8503059 01/13/22 08:31 PM
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Id let the meat sit out and dry as much as possible before coating it. If it was frozen before cooking its going to have alot of moisture in it especially if you quick thawed it

Re: Please help with my chicken-fried venison technique [Re: Navasot] #8503182 01/13/22 10:34 PM
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Originally Posted by Navasot
Id let the meat sit out and dry as much as possible before coating it. If it was frozen before cooking its going to have alot of moisture in it especially if you quick thawed it



Pretty sure this is what screwed my CFS attempt last night. I was in a rush, and it was still partially frozen. bang

Lesson learned!

Re: Please help with my chicken-fried venison technique [Re: pertnear] #8503334 01/14/22 02:02 AM
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While I know that it's possible to get decent results with other pans, your frying will be greatly optimized by using the right pan. In this case, either cast iron or heavy duty stainless. Using the right pan is a game changer with just about any type of cooking. With the right pan, about a quarter inch of oil is all you need, though you could certainly use more if you really wanted to.

Re: Please help with my chicken-fried venison technique [Re: pertnear] #8503354 01/14/22 02:24 AM
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See Kent Rollins receipt for chicken frying He uses buttermilk and eggs.

Re: Please help with my chicken-fried venison technique [Re: pertnear] #8503374 01/14/22 02:43 AM
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Bread it just as it came out of the package. Let it set for awhile until it gets gummy. Works for me.


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Re: Please help with my chicken-fried venison technique [Re: pertnear] #8503984 01/14/22 09:56 PM
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Tenderize (pound) the steaks in flour and put in fridge for 1-2 hours then I dip in egg and mesh in Italian bread crumbs with finger tips, fry quickly, I do with some thinly sliced garlic..........a quality cast iron skillet (griswold) IMHO works best!
Putting floured meat in fridge always helps breading stick with chops ETC.
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Re: Please help with my chicken-fried venison technique [Re: pertnear] #8504177 01/15/22 01:38 AM
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Re: Please help with my chicken-fried venison technique [Re: pertnear] #8504429 01/15/22 12:11 PM
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Dry wet dry fry.

Re: Please help with my chicken-fried venison technique [Re: topwater13] #8504574 01/15/22 04:20 PM
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Originally Posted by topwater13
Dry wet dry fry.


Yep, you have to dredge it in flour first when still dry then the egg/milk mixture then flour again.
Make sure the oil in the frying pan is hot or they will stick and pull off the breading.

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