Chicken Fried Chicken

By CheeseDiva

Ingredients

• 8 - 10 chicken pieces, bonelesstenderized by beating with a mallet
• 1 cup white distilled vinegar
• 2 cups water
• 3 cups oil, vegetable or Canola to fry steaks in
• 2 - 3 cups flour
• 2 teaspoons Tony Chachere's Cajun Seasoning or 1 teaspoon black pepper and 1 teaspoon salt
• 1 egg, beaten
• 2 cups milk, not skim

Details

Servings 1
Adapted from theranchkitchen.com

Preparation

Step 1

Pound deer steak on both sides with a kitchen mallet (steak tenderizing tool).
Marinate deer or as technically called venison steaks in the 1 cup of vinegar and 2 cups water in the refrigerator overnight or for 1 - 2 hours. I usually marinate our steaks overnight.
Drain vinegar and water from deer steak in a colander.
Mix one beaten egg with 2 cups milk in a bowl and set aside.
Place flour in a separate bowl.
Dredge deer steak in flour and shake off excess.
Dip steak in milk and egg mixture and shake off excess.
Dredge steak back a second time in flour and shake off excess.
Place steak carefully in oil that has been heated to medium/high heat.
Brown on one side for 10 - 15 second and then with kitchen tongs carefully turn steak to the opposite side to continue to fry being careful not to lift flour crust off steak (however I usually do just that to one of two deer steaks each time I fry them).
Fry on the opposite side for 4 minutes and then flip to the other side and cook for remaining five minutes or until steak is a light golden brown.
Take steak out carefully and place on a plate lined with two paper towels allowing all grease to drain off.
Serve with mashed potatoes or rice with brown or white gravy. Enjoy!