Dairy-Free Chicken Fried Venison
Discover the ultimate comfort food twist with this Dairy-Free Chicken Fried Venison recipe—a perfect blend of crispy, golden indulgence and wholesome flavor. Tender venison steaks are pounded thin and coated in a spicy, seasoned flour mixture, then fried to perfection for a delectable crunch in every bite. The dairy-free buttermilk substitute, made with almond milk and apple cider vinegar, ensures this dish caters to lactose-free lifestyles without sacrificing richness. Served with refreshing lemon wedges and a sprinkle of fresh parsley, this hearty Southern-style main dish is ideal for family dinners or special occasions. Whether you're a wild game enthusiast or simply looking to elevate your fried food repertoire, this recipe delivers unbeatable taste while staying dairy-free.
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Recipe Information
Ingredients
- 4 slices Venison steaks
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 2 pieces Large eggs
- 1.5 cups All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper
- 2 cups Vegetable oil
- 2 tablespoons, chopped Fresh parsley
- 4 pieces Lemon wedges
Instructions
In a bowl, mix the unsweetened almond milk with apple cider vinegar to create a dairy-free buttermilk substitute. Let it sit for 5 minutes.
Meanwhile, place venison steaks between two pieces of plastic wrap and pound them to an even 1/4-inch thickness using a meat mallet.
In a shallow dish, beat the eggs, then stir in the buttermilk mixture.
In another shallow dish, combine the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.
Dip each venison steak into the flour mixture, coating thoroughly, then dip into the buttermilk and egg mixture, allowing any excess to drip off. Finally, dip back into the flour mixture, pressing to ensure a good coating.
Heat the vegetable oil in a large skillet or cast-iron pan over medium-high heat until it reaches 350°F (175°C).
Fry the steaks in the hot oil until golden brown and crispy on both sides, about 3-4 minutes per side. Do not overcrowd the pan; cook in batches if necessary.
Transfer the cooked venison to a wire rack to drain any excess oil and to keep it crisp.
Garnish with chopped fresh parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
5217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 445.6 g | 571% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 269.5 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 2892 mg | 126% | |
| Total Carbohydrate | 179.5 g | 65% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 1.5 g | ||
| Protein | 153.8 g | 308% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 572 mg | 44% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 1930 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
