Forums46
Topics544,377
Posts9,809,847
Members87,554
|
Most Online25,604 Feb 12th, 2024
|
|
|
Please help with my chicken-fried venison technique
#8502892
01/13/22 04:10 PM
|
Joined: Jan 2015
Posts: 3,242
pertnear
OP
"Demolition Man"
|
OP
"Demolition Man"
Joined: Jan 2015
Posts: 3,242 |
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....
"I haven't shot a 1,000 deer, but I've sat around a 1,000 Texas camp fires. I'm a happy man." - pertnear
|
|
|
Re: Please help with my chicken-fried venison technique
[Re: pertnear]
#8502897
01/13/22 04:13 PM
|
Joined: Aug 2016
Posts: 8,469
Herbie Hancock
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Aug 2016
Posts: 8,469 |
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.
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
|
|
|
Re: Please help with my chicken-fried venison technique
[Re: pertnear]
#8502918
01/13/22 04:40 PM
|
Joined: Sep 2010
Posts: 6,565
Blank
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Sep 2010
Posts: 6,565 |
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.
Beer and whiskey, 'cause you can't drink bacon!!
|
|
|
Re: Please help with my chicken-fried venison technique
[Re: pertnear]
#8503006
01/13/22 07:17 PM
|
Joined: May 2011
Posts: 28,211
skinnerback
THF Celebrity Chef
|
THF Celebrity Chef
Joined: May 2011
Posts: 28,211 |
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".
|
|
|
Re: Please help with my chicken-fried venison technique
[Re: pertnear]
#8503049
01/13/22 08:22 PM
|
Joined: Oct 2008
Posts: 152
Jesse Griffiths
Woodsman
|
Woodsman
Joined: Oct 2008
Posts: 152 |
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!
author of The Turkey Book, The Hog Book and Afield @thewildbooks.com @daidue.com
|
|
|
Re: Please help with my chicken-fried venison technique
[Re: pertnear]
#8503059
01/13/22 08:31 PM
|
Joined: Sep 2011
Posts: 28,048
Navasot
Hollywood
|
Hollywood
Joined: Sep 2011
Posts: 28,048 |
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
|
Joined: Dec 2012
Posts: 5,844
MeanGreen85
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Dec 2012
Posts: 5,844 |
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. Lesson learned!
|
|
|
Re: Please help with my chicken-fried venison technique
[Re: pertnear]
#8503334
01/14/22 02:02 AM
|
Joined: Nov 2020
Posts: 76
Steve from GA
Outdoorsman
|
Outdoorsman
Joined: Nov 2020
Posts: 76 |
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
|
Joined: Oct 2017
Posts: 6,421
angus1956
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Oct 2017
Posts: 6,421 |
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
|
Joined: Nov 2009
Posts: 91,416
bill oxner
THF Celebrity
|
THF Celebrity
Joined: Nov 2009
Posts: 91,416 |
Bread it just as it came out of the package. Let it set for awhile until it gets gummy. Works for me.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
|
|
|
Re: Please help with my chicken-fried venison technique
[Re: pertnear]
#8503984
01/14/22 09:56 PM
|
Joined: Jul 2008
Posts: 1,093
okiehuntr
Pro Tracker
|
Pro Tracker
Joined: Jul 2008
Posts: 1,093 |
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. okienutr
|
|
|
Re: Please help with my chicken-fried venison technique
[Re: pertnear]
#8504177
01/15/22 01:38 AM
|
Joined: Nov 2017
Posts: 20,109
Biscuit
THF Celebrity
|
THF Celebrity
Joined: Nov 2017
Posts: 20,109 |
|
|
|
Re: Please help with my chicken-fried venison technique
[Re: pertnear]
#8504429
01/15/22 12:11 PM
|
Joined: Oct 2010
Posts: 3,018
topwater13
Veteran Tracker
|
Veteran Tracker
Joined: Oct 2010
Posts: 3,018 |
|
|
|
Re: Please help with my chicken-fried venison technique
[Re: topwater13]
#8504574
01/15/22 04:20 PM
|
Joined: Dec 2016
Posts: 4,011
Wytex
Extreme Tracker
|
Extreme Tracker
Joined: Dec 2016
Posts: 4,011 |
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.
|
|
|
Moderated by bigbob_ftw, CCBIRDDOGMAN, Chickenman, Derek, DeRico, Duck_Hunter, hetman, jeh7mmmag, JustWingem, kmon11, kry226, kwrhuntinglab, Payne, pertnear, rifleman, sig226fan (Rguns.com), Superduty, TreeBass, txcornhusker
|