Whole30 Chicken Fried Venison
Satisfy your craving for crispy, flavorful comfort food with this delectable Whole30 Chicken Fried Venison recipe. Tenderized venison steaks are coated in a savory, grain-free breading made with coconut and almond flours, lightly seasoned with garlic, onion powder, paprika, and a hint of spice from Whole30-compliant hot sauce. Cooked to golden perfection in ghee or coconut oil, this dish boasts a crispy exterior while keeping the venison juicy and tender inside. Perfect for paleo and Whole30 enthusiasts, this wholesome take on a Southern classic pairs beautifully with roasted vegetables or a fresh salad for a complete, satisfying meal. Ready in just 35 minutes, this recipe brings indulgence to your clean-eating menu!
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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)
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
In a large skillet, heat the ghee or coconut oil over medium heat until shimmering.
Step 5
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.
Step 6
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.
Step 7
Serve the chicken-fried venison hot with a side of your favorite Whole30-compliant vegetables or salads.
Nutrition Facts
| Serving size | (703.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2143.5 |
| Total Fat 138.1g | 0% |
| Saturated Fat 54.5g | 0% |
| Cholesterol 929.5mg | 0% |
| Sodium 2997.6mg | 0% |
| Total Carbohydrate 66.5g | 0% |
| Dietary Fiber 36.6g | 0% |
| Total Sugars 9.2g | |
| Protein 166.0g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 323.9mg | 0% |
| Iron 21.7mg | 0% |
| Potassium 1923.9mg | 0% |
Source of Calories