Gluten-Free Chicken Fried Venison
Indulge in the crispy, golden perfection of Gluten-Free Chicken Fried Venison—a mouthwatering twist on classic comfort food that’s perfect for those avoiding gluten. Tenderized venison steaks are marinated in tangy buttermilk to ensure succulence, then coated in a flavorful gluten-free breading blend infused with paprika, garlic, onion, and a touch of cayenne for a spicy kick. Pan-fried to a satisfying crisp, each steak boasts a crunchy exterior that gives way to juicy, savory venison inside. This dish is ideal for hearty dinners and pairs beautifully with gluten-free gravy or your favorite sides. Whether you're a venison enthusiast or seeking a gluten-free alternative to traditional chicken-fried recipes, this elevated meal offers indulgence without compromise.
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Recipe Information
Ingredients
- 4 pieces Venison steaks
- 2 cups Buttermilk
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cup Cornstarch
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 2 large Eggs
- 2 cups Vegetable oil
Instructions
Begin by tenderizing the venison steaks if needed, ensuring each piece is evenly thick.
In a large bowl, combine the venison steaks and buttermilk. Cover and marinate in the refrigerator for at least 2 to 4 hours, or overnight for best results.
In a shallow dish, mix together gluten-free flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
Beat the eggs in a separate shallow bowl.
Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C), or until a drop of flour sizzles when dropped into the oil.
Remove venison from the buttermilk, letting the excess drip off, and coat it evenly in the gluten-free flour mixture. Then dip into the beaten eggs, allowing excess to drip back into the bowl.
Return the venison to the gluten-free flour mixture, ensuring each piece is thoroughly coated.
Carefully place the coated venison pieces into the hot oil, frying in batches if necessary to avoid overcrowding. Fry each steak until golden brown, about 4 to 5 minutes per side.
Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C).
Remove and drain on a wire rack or paper towel-lined plate to remove excess oil.
Serve hot with your choice of gluten-free gravy or sides.
Nutrition Facts
Calories |
5477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 458.6 g | 588% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 269.8 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 5616 mg | 244% | |
| Total Carbohydrate | 219.6 g | 80% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 25.2 g | ||
| Protein | 154.1 g | 308% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 687 mg | 53% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2221 mg | 47% | |
*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.
