Chicken Fried Deer Steak - Ranch Style Kitchen

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Jump to Recipe Jump to Video This Southern Chicken Fried Deer Steak is the most tender and flavorful venison backstrap recipe you will ever try! Delicious cubed venison steaks are soaked in buttermilk, coated in seasoned flour, and pan fried to a golden perfection! Be sure to save your pan drippings to make my Country Cream Gravy to pour on top!Pan fried venison steak topped with white cream gravy on a white plate.
Pan fried deer steak on a white plate.

Pan Fried Venison Steak

Here in Texas, we are known for our smoky barbecue, spicy Tex-Mex, and chicken-fried everything! Since my freezer is currently full of venison (thanks hubby!), today we're making Southern-style Chicken Fried Deer Steak!

These are hands-down the best pan-fried venison steaks you will ever put in your mouth! They are so tender, juicy, and melt-in-your-mouth delicious; just like my Chicken Fried Elk Steaks!

In this recipe, cubed venison steaks (backstrap or hindquarter cuts) are marinated in buttermilk, coated in seasoned flour, and pan-fried to a golden perfection!

Pan fried venison steak topped with white cream gravy on a white plate.

Be sure to save your pan drippings to make my peppery Country Cream Gravy to pour on top!

This is my family's all-time favorite venison recipe (along with my delicious Venison Stew); once you try it you'll know why!

If you love wild-game recipes as much as my family does, you'll also want to try my juicy Deer Burgers, Slow-Cooker Deer Chili, and Venison Jalapeno Poppers!

If you're an avid hunter (or have one in your family), I highly recommend you buy a copy of The MeatEater Fish and Game Cookbook by Steven Rinella. Trust me, you will not be sorry! You will learn so much about processing and cooking wild game from this book!

What is Chicken Fried Deer Steak?

Is it chicken? Is it steak? What the heck is it?!

If you're not from Texas, I realize this may sound a bit foreign to you. Chicken Fried Deer Steak is actually venison steak that has been battered and fried similarly to fried chicken - thus the name!

Ingredients in Chicken Fried Venison Steak

This recipe uses basic ingredients you probably already have on hand or can easily find at your local grocery store. (For measurements, please scroll down to the recipe card below.)

Ingredients for chicken fried deer steak laying on a marble countertop.
  • Venison Steaks - cut from the deer's backstrap or hindquarters and tenderized to one-quarter inch thickness.
  • Buttermilk - used to marinate the deer steaks and also used in the batter for a thicker breading.
  • Flour - use all-purpose flour for the batter.
  • Seasonings - seasoned salt, black pepper, paprika, salt, and cayenne pepper (optional).
  • Oil - use canola or vegetable oil with one tablespoon of olive oil (added for flavor) to fry the steaks in.
  • Butter - adds a golden-brown color to the breading.
  • Gravy (optional) - save your pan drippings to make my peppery Country Cream Gravy to pour over your delicious deer steaks.

How to Make Chicken Fried Deer Steak

Here are the steps and process images for how to make this recipe. (More detailed instructions are in the recipe card below.)

  • Start by using a tenderizing meat mallet to pound the deer steaks to one-quarter inch thickness. (Be careful not to tear the meat.)
Tenderizing venison steaks with a tenderizing meat mallet.
  • Marinate in buttermilk overnight or for at least 2 hours.
Soaking venison steaks in a glass bowl filled with buttermilk.
  • Mix flour and seasonings together in a medium bowl or small pan. Drizzle about 1 tablespoon of buttermilk into the flour mixture while stirring, until tiny clumps start to form.
Mixing seasoned flour together in a baking pan.
  • Remove the steaks from the buttermilk one by one, allowing excess buttermilk to drip off. Coat both sides of the steaks in the seasoned flour.
Battering venison steak in seasoned flour.
  • Place battered steaks on a large baking sheet and refrigerate for 15 minutes. (This helps the batter stick to the steaks better while frying.)
Battered venison steaks laying on a baking sheet.
  • Add cooking oil and butter (for browning) to a deep cast-iron skillet or frying pan. Heat to 325°F.
Butter melting in a cast iron skillet filled with cooking oil.
  • Fry 2 to 3 steaks at a time for 2-3 minutes on the first side, until blood starts to surface.
Battered venison steaks frying in a cast iron skillet.
  • Flip over and cook for 1-2 minutes, until golden brown and internal temperature reaches 165°F.
Battered venison steaks frying in a cast iron skillet.
  • Save your pan drippings to make my Country Cream Gravy to drizzle over the delicious deer steaks. Serve and enjoy!
Pan fried venison steak topped with white cream gravy on a white plate.

Equipment

  • Tenderizing Meat Mallet - Since deer meat is so lean, it needs to be tenderized for this recipe. Be sure to pound the steaks to one-quarter inch thickness to ensure a tender texture.
  • Large Heavy Skillet - A deep cast-iron skillet works best for pan-frying meat but any heavy skillet or frying pan will do.

Storage

Store leftover steaks in an airtight container for up to 3 days in the refrigerator.

Other Recipes You'll Love!

  • Country Cream Gravy
  • Award-Winning Deer Chili (No Beans)
  • Best Deer Burger Recipe
  • Slow Cooker Venison Stew
  • Venison Jalapeno Poppers
  • Chicken Fried Elk Steak
  • Boudin Stuffed Pork Loin Wrapped in Bacon

Be sure to check out all my best, most popular venison recipes in one simple list!

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Be sure to check out my how-to video in the recipe card below!

Pan fried deer steak on a white plate.

Chicken Fried Deer Steak

By: Christi This Southern Chicken Fried Deer Steak is the most tender and flavorful venison backstrap recipe you will ever try! Delicious cubed venison steaks are soaked in buttermilk, coated in seasoned flour, and pan fried to a golden perfection! Be sure to save your pan drippings to make my Country Cream Gravy to pour on top! 5 from 128 votes Print Rate Pin Prep Time 10 minutes Cook Time 30 minutes Marinate time 2 hours Total Time 2 hours 40 minutes Course Main CourseCuisine American Servings 4 peopleCalories 192 kcal

Recommended Equipment

  • Butcher Knife
  • Tenderizing Meat Mallet
  • Deep Heavy Skillet

Ingredients 1x2x3x

  • 1-2 pounds cubed venison steaks (backstrap or tenderloin)
  • 1 quart buttermilk (reserve 1 Tablespoon for the batter)
  • 2 cups all-purpose flour
  • 1 Tablespoon seasoned salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper (optional)
  • canola oil or vegetable oil (enough to fill a deep cast-iron skillet or frying pan ½-inch deep)
  • 1 Tablespoon olive oil
  • 2 Tablespoons salted butter

Instructions

  • Start by giving the venison steaks a good rinse in cold water and then pat dry with paper towels.
  • Using a butcher knife, trim off any fat or connective tissue from your steaks, as preferred.
  • Lay the steaks flat between 2 sheets of plastic wrap. Using a tenderizing meat mallet, pound the steaks to ¼-inch thickness. (Be careful not to tear the meat.)
  • Place deer steaks in a container of buttermilk and marinate in the refrigerator overnight. If you're short on time, 2 hours should do the trick.
  • Whisk together flour, seasoned salt, black pepper, paprika, salt, and cayenne pepper in a medium bowl or small pan. Drizzle about 1 Tablespoon of buttermilk into the flour mixture while whisking, until tiny clumps start to form.
  • Take steaks out of buttermilk one by one, allowing excess buttermilk to drip off. Coat both sides of the steaks in the seasoned flour and place on a large baking sheet. Refrigerate for 15 minutes. (This helps the batter stick to the steaks better while frying.)
  • Heat canola or vegetable oil in a deep heavy skillet over Medium heat. Add olive oil (for flavor) and butter (for browning). When butter has melted and oil has reached 325°F, you're ready to fry!
  • Fry 2 to 3 steaks at a time for 2-3 minutes on the first side, until blood starts to surface. Flip over and cook for 1-2 minutes, until golden brown and internal temperature reaches 165°F. Place fried steaks on a plate lined with paper towels to drain.
  • Save your pan drippings to make my Country Cream Gravy to drizzle over the delicious deer steaks. Serve and enjoy!

Notes

Storage

Store leftover steaks in an airtight container for up to 3 days in the refrigerator.

Tips

To help keep the batter from falling off while frying:
  • Allow excess buttermilk to drip off your deer steaks before battering.
  • Refrigerate the battered steaks for at least 15 minutes before frying.
  • Make sure your grease is hot enough.

VIDEO

Nutrition

Serving: 1 deer steak (3 ounces) | Calories: 192 kcal | Carbohydrates: 9 g | Protein: 21 g | Fat: 6 g

*Nutritional facts are calculated by third party sources and are not always accurate. If you are on a special diet, we highly recommend you calculate these values personally.

Tried this recipe?Leave a comment below to let us know how we’re doing!

*This recipe was originally published on January 22, 2020. The blog post and images were updated on March 12, 2022.

FAQ About This Recipe:

How to keep the batter from falling off the deer steaks while frying?

Make sure you allow excess buttermilk to drip off your deer steaks before battering, refrigerate the battered steaks for at least 15 minutes before frying, and make sure your grease is hot enough.

Which cuts of deer do you use for fried venison steaks?

Deer backstrap or tenderloin

Tag » How To Cook A Deer Steak