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Chicken fried backstrap

4,050 Views | 28 Replies | Last: 4 yr ago by LEJ
The Fall Guy
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6:41a, 2/8/20
AG
Any best recipes or secrets?

Making some tonight. Have always used my Dads recipe but maybe want to change it up with seasoning, more hot sauce in the milk.



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CS78
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8:09a, 2/8/20
It's good with fish fry batter for a change. Run your oil up over 400. Throw it in and don't cook it long. Still pink in the middle but crispy.
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el gato18
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8:24a, 2/8/20
AG
If your batter doesn't have flavor neither will your steak. I've made the mistake of just seasoning the meat before.

So be sure to to mix in salt, pepper, and steak seasoning of your choice in the flour and if that tastes good so will your back strap.
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LEJ
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8:33a, 2/8/20
Seasoning after it comes out the oil works best, IMO.
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Jack Squat 83
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8:34a, 2/8/20
AG
Cut it 1/4" thick and tenderize.
Soak in milk w a couple of eggs mixed in.
Get it covered with flour, salt & pepper.
Fry in Crisco, pour off the excess grease and make brown gravy with the leftover crumblings.
Mashed potatoes with corn on the cob.

After 30 years still my family's favorite meal.
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HTownAg98
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8:34a, 2/8/20
The meat and the seasoning dredge need to be seasoned. Seasoned + bland = bland.

Personally, I've quit doing cfs for backstrap because I think it does a disservice to the cut of meat and I hate the cleanup involved. I treat it more like a filet, and either grill it or or sear it.
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Bird93
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In reply to HTownAg98 • 8:41a, 2/8/20
AG
Wholeheartedly agree. Use the rounds or sirloins for the CF. Backstrap and tenderloin deserve a more refined fate. IMHO, of course.
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Alta
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8:42a, 2/8/20
AG
This has been my go to since the mid 90s. The recipe was in a southern living magazine and it's the best I have had. You've got to use peanut oil for the proper color is the only real tip I have.

https://www.google.com/amp/s/www.myrecipes.com/recipe/chicken-fried-steak-7%3famp=true
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ThatOneGuy
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8:48a, 2/8/20
AG
You can slice basically any whole muscle cut and tenderize it, then fry it. I still do it all the time.

Back strap should be eaten medium rare or rare. I like making steak au poivre or steak Diane with my backstraps.
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BurrOak
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In reply to ThatOneGuy • 12:52p, 2/8/20
AG
ThatOneGuy said:
You can slice basically any whole muscle cut and tenderize it, then fry it. I still do it all the time.

Back strap should be eaten medium rare or rare. I like making steak au poivre or steak Diane with my backstraps.


Those hindquarter cuts can even be made into some fine steaks. This was an elk eye of round that was wet aged for 36 days. It's about the same size as a Texas whitetail backstrap.




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Bird93
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In reply to BurrOak • 1:12p, 2/8/20
AG
That's beautiful. I know what I'm cooking tonight.
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montanagriz
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1:20p, 2/8/20
S
Brine meat over night
Salt water brine

Season flour with 'Slap your Momma'
Buttermilk to chicken fry with

Peanut oil at 350 degrees
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montanagriz
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In reply to The Fall Guy • 1:21p, 2/8/20
S
The Fall Guy said:
Any best recipes or secrets?

Making some tonight. Have always used my Dads recipe but maybe want to change it up with seasoning, more hot sauce in the milk.



Can you share your recipe? So we can mix it up too.
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coastalaggie
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In reply to BurrOak • 2:48p, 2/8/20
AG
Did you age it yourself?
Fair Winds and Following Seas
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Doc Hayworth
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2:52p, 2/8/20
I started using seasoned bread crumbs with milk and egg. I won't be going back to flour.
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country
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2:56p, 2/8/20
AG
A good ingredient to change things up with is lemon pepper. A lot of people will scoff at that but try it before you knock it.
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BurrOak
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In reply to coastalaggie • 4:30p, 2/8/20
AG
coastalaggie said:
Did you age it yourself?


Yes. It's explained here. No effort at all to do. And it works.

https://www.themeateater.com/cook/butchering-and-processing/the-why-and-how-of-wet-aging-big-game
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The Fall Guy
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In reply to montanagriz • 5:21p, 2/8/20
AG
montanagriz said:
The Fall Guy said:
Any best recipes or secrets?

Making some tonight. Have always used my Dads recipe but maybe want to change it up with seasoning, more hot sauce in the milk.



Can you share your recipe? So we can mix it up too.


Same recipe.

Soak in milk overnight.

Milk, egg, flour, Cajun seasoning, get in vegetable oil. I love it but wanted to see others what they do. Also looking into searing it and make a wine mushroom sauce to put in it.

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Buck Compton
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7:47p, 2/8/20
AG
It's your meat do do what you want.... but I'll echo everyone who said you're ruining a fine cut of meat. This is like buying a ribeye or tenderloin and cooking it to well-done.
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SteveBott
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9:02p, 2/8/20
AG
Soak your meat in buttermilk. Granny Bott's secret to fried chicken.

Than me later
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zooguy96
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9:51p, 2/8/20
AG
I use coconut oil to fry everything I fry. Everything tastes so much better, and doesn't have the aftertaste of vegetable oil.

I use 1/3 flour, 2/3 cornmeal, lemon pepper, Lowry's, tony cacheres, garlic salt, paprika, onion salt.

I use the same spices in a milk and egg wash mix.

Put in egg wash, put in flour mixture, repeat.

You're welcome.
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rwtxag83
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In reply to Jack Squat 83 • 9:59p, 2/8/20
AG
Jack Squat 83 said:
Cut it 1/4" thick and tenderize.
Soak in milk w a couple of eggs mixed in.
Get it covered with flour, salt & pepper.
Fry in Crisco, pour off the excess grease and make brown gravy with the leftover crumblings.
Mashed potatoes with corn on the cob.

After 30 years still my family's favorite meal.
Substitute buttermilk for the egg and milk. No eggs, just buttermilk.
Greater love hath no man than this....
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Trinity Ag
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5:35p, 2/9/20
S
As said, slice thin (or thicker & tenderize) soak the cuts in Buttermilk -- add a little kosher salt to add flavor.

mix a cup of buttermilk with an egg, then dip in Italian Breadcrumbs instead of flour.

Fry til golden brown.

Make some cream gravy, and enjoy.

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ThatOneGuy
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In reply to BurrOak • 10:31p, 2/9/20
AG
BurrOak said:
ThatOneGuy said:
You can slice basically any whole muscle cut and tenderize it, then fry it. I still do it all the time.

Back strap should be eaten medium rare or rare. I like making steak au poivre or steak Diane with my backstraps.


Those hindquarter cuts can even be made into some fine steaks. This was an elk eye of round that was wet aged for 36 days. It's about the same size as a Texas whitetail backstrap.






I treat eye of round like it's Back strap or loin as well. Not as big as an elk eye of round though. That's pretty.

On an unrelated note, I just got a bottle of 17 year single malt scotch. Does anyone have a favorite ginger ale to mix it with?
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gonemaroon
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6:06a, 2/10/20
AG
Keep this thread going - I have some elk, and deer to take down in the near future.

Any other great recipes non fried also? Tips
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Jack Squat 83
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In reply to rwtxag83 • 6:24a, 2/10/20
AG
rwtxag83 said:
Jack Squat 83 said:
Cut it 1/4" thick and tenderize.
Soak in milk w a couple of eggs mixed in.
Get it covered with flour, salt & pepper.
Fry in Crisco, pour off the excess grease and make brown gravy with the leftover crumblings.
Mashed potatoes with corn on the cob.

After 30 years still my family's favorite meal.
Substitute buttermilk for the egg and milk. No eggs, just buttermilk.
Might try buttermilk next time, but you better be right!
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schmellba99
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7:42a, 2/10/20
AG
1/3" thick cut, season and soak your cut like you normally would (milk or buttermilk).

Wrap with bacon, dip in your seasoned flour, fry. Dress with gravy made from leftover oil.
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ThatOneGuy
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8:41a, 2/10/20
AG
https://honest-food.net/wild-game/venison-recipes/

This is my favorite website for wild game cooking. Lots of good and well tested recipes suitable for all sorts of wild game.
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Aggieangler93
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9:05a, 2/10/20
AG
I am going to try some of these out soon!
Class of '93 - proud Dad of a '22 grad and a '26 student!
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LEJ
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2:09p, 2/10/20


Axis eye round I stole back from a friend. Pan seared a little past the DOD I was going for, but damn it was good. Young Axis doe.
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