“We like our Chicken Fried!” Many great chicken fried recipes do not involve chicken. You can Chicken fry pork, beef, deer, elk, antelope, etc. Chicken Fried is more like a schnitzel than fried chicken.
One year I was pheasant hunting in central Iowa. The hunting was good, but the truck stops along the interstate had great Chicken Fried. Usually it was pork, that was cut thin and pounded with a meat tenderizer. A breading was added, and the result hung over the sides of even the largest plates. The meat was local, and the spices varied from place to place.
When I make wild game dinners, I often use this method to tenderize and present a tasty dinner. This recipe also works with game birds like geese, and pheasant. Making the meat tender means easier chewing and more flavors.
- Wild Game loins or steaks
- 1 cup of flour
- 1 cup of cornmeal
- 1 cup of grated parmesan cheese
- 2 tbsp. of Lawry’s seasoned salt. I also use Old Bay or any favorite blend.
- 1 egg
- ½ cup of milk
Combine the flour cornmeal, cheese, and spices in a bowl. Beat the egg into the milk in a separate bowl. Make/cut the game steaks thin and beat them with a meat tenderizer hammer.
Dredge the meat in the milk/egg mixture, then into the breading. Fry in oil until golden brown. Usually about 3 minutes per side. Drain the fried meat on a grate rather than on paper towels. This will keep the meat from getting soggy from oil.
Serve the steak as a sandwich or as just a steak. Apply sauces and condiments that you enjoy. Personally, a Chicken Fried steak is not complete without a thick country gravy.
“Wear a pair of jeans that fits just right, with the radio on…”
Montana Grant
