Whole30 Chicken Fried Venison
Elevate your weeknight dinner game with this savory and satisfying Whole30 Chicken Fried Venison recipe. Featuring tenderized venison steaks coated in a crispy, grain-free breading made from coconut and almond flour, this dish delivers indulgent flavor while remaining entirely Whole30-compliant. Enhanced with a hint of paprika, garlic, and onion powder, the breading adds a bold and fragrant spice blend to complement the rich, protein-packed venison. Pan-fried to perfection in ghee or coconut oil, each bite boasts a golden, crunchy exterior with a delicate, juicy interior. Ready in just 35 minutes, this easy-to-follow recipe is ideal for hunters, venison lovers, and anyone seeking a healthy yet comforting meal. Serve alongside your favorite Whole30-friendly sides for a wholesome feast that's sure to impress. Keywords: Whole30 Chicken Fried Venison, healthy venison recipe, grain-free breading, paleo dinner ideas, pan-fried venison steak.
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Recipe Information
Ingredients
- 4 pieces (4 to 6 ounces each) Venison steaks
- 0.5 cup Coconut flour
- 2 large Eggs
- 1 cup Almond flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- 0.25 cup Ghee or coconut oil
- 2 tablespoons Hot sauce (Whole30-compliant)
Instructions
Use a meat mallet to pound the venison steaks to about 1/4 inch thickness between two sheets of plastic wrap. This will help tenderize the meat.
Set up a breading station with three shallow bowls or plates. In the first bowl, place the coconut flour. In the second bowl, beat the eggs and mix them with the hot sauce. In the third bowl, combine the almond flour, garlic powder, onion powder, paprika, black pepper, and salt.
Take each venison steak and coat it lightly in the coconut flour, shaking off excess. Next, dip it in the egg mixture, ensuring both sides are well-coated. Finally, dredge it in the almond flour mixture, pressing gently to adhere the coating to the meat.
In a large skillet, heat the ghee or coconut oil over medium heat until shimmering.
Carefully place two of the breaded venison steaks into the skillet, avoiding overcrowding. Cook for 3-4 minutes per side or until crisp and browned. Internal temperature should reach 130°F for medium-rare or 145°F for medium doneness.
Once cooked, remove the steaks from the skillet and place them on a paper towel-lined plate to absorb excess oil. Repeat with the remaining steaks, adding more ghee or oil as needed.
Serve the chicken-fried venison hot with a side of your favorite Whole30-compliant vegetables or salads.
Nutrition Facts
Calories |
2144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.1 g | 177% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 2998 mg | 130% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 9.2 g | ||
| Protein | 166.0 g | 332% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 324 mg | 25% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1924 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.
