i am from the south but have been doing chicken fry venison and moose for years since i moved to the northwest in oregon in 1970 and alaska in 85 . the deal is to use the less tender cuts of the meat .. dredge in seasoned flour and pound the flour in with a hammer .. or heavy mallet until the meat is paper thin and all the muscle is broken down.. then dip it in egg and buttermilk . then in the flour again. i season the flour with garlic and onion powder and paprika and some cayenne and off course salt. then i fry it in peanut oil.. then i add flour to the oil i cooked it in and brown it some and add water and milk and season again for flavor .. rice or taters .. yum . but man , do not waste your backstrap on chicken fried.. use the tougher cuts .
I love to eat chicken foods,Thanks for recipes
I rarely make fried food any more but I made this for dinner tonight and it is simply delicious. My husband said it’s the best game meat he’s ever had. Now we’re stuffed beyond belief.