Chicken Fried Deers
This recipe is a "chicken tender" style fried backstrap. It is solid on it's own, but would be at home on a slider, or sandwich as well! Assuming you have a deep fryer, this is a quick recipe and rather simple to execute! Enjoy.
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!