This is what it’s all about
It’s probably been said way too often, but I feel like I can’t post this recipe and not mention that this is truly the reason why we hunt! We live in a time where our rights are being challenged, our methods are being questioned and it’s more important now than ever to not lose sight of the real reason why we do what we love to do! Today more than ever, folks have a general awareness about what they put into their bodies, and where their food comes from. As outdoors-men and women, we have a unique opportunity to participate in this conversation. We are a part of our meals from harvest to consumption. Sharing that experience and the stories that go along with it are an important part of the process. If you are in the position to share a food experience with a non-hunter or even an anti-hunter, this recipe is perfect because it is so familiar to so many!
We all eat chicken in “tender” or “nugget” form, and there is nothing that gets Americans drooling like something fried that we can dunk into a good dippin’ sauce! I challenge each and every one of you, if you try this recipe, take the extra step and invite someone to share it with you! Pour a drink and be sure to share the story of the hunt and represent the sport in a positive light. This is why we do it!
Chicken Fried Deers
Equipment
- Deep Fryer
Ingredients
- 1/2 lb Venison Backstrap Sliced in quarter to half inch slices
- 2 Large Brown Eggs
- 1 cup Flour
- 1 tbsp Black Pepper
- 1 tbsp Garlic Salt
- 1/2 tbsp Everglades Heat
- Your Favorite Hot Sauce I used "Cowboy Chicken" Hot Sauce
- 1 can Mushroom Gravy You can substitute honey mustard or your favorite dippin' sauce
- Canola Oil Enough to fill your deep fryer
- Saltine Crackers One whole sleeve
Instructions
Seasoning/Dredge
- Add your flour to a shallow bowl or dish for dredging.
- In a separate shallow dish or bowl, whip your eggs and add a few dashes of hot-sauce.
- In a Ziploc bag, add your saltine crackers. Pound them until they are a fine powder like consistency. It's okay to have some larger chunks.
- Once you reach the appropriate consistency, add Garlic Salt, Black Pepper, and Everglades seasoning to the bag. Mix the seasoning into the cracker-dust mixture. Place in a shallow dish for dredging.
The "Pre-Fry" Prep
- Pre-Heat the fryer oil to 375 degrees Fahrenheit.
Cookin It Up
- Season the backstrap with salt.
- Dredge each piece of the backstrap in flour coating all sides.
- Shake off the excess flour and dunk it into the eggwash and hot sauce.
- Next, drop the egg and flour coated backstrap into the seasoned and crushed saltine mixture. Cover completely and ensure there are no bare spots where the mixture did not stick. Once completely covered, drop into the fryer basket. Repeat with all of the backstrap pieces, or until the fryer basket is full.
- Fry at 375 degrees Fahrenheit for about 5 minutes or until the breading turns a nice golden brown.
- Remove the "tenders" and let them cool for five minutes. Get your dippin' sauce ready and enjoy!
