Rowny’s Chicken Fried Backstrap

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Everyone has their standby, chicken fried backstrap. I thought it would be good to post up different versions. This one below has suckered many a person who said they would never eat deer meat, only to be turned to the dark side



  • 8 cutlets-tenderized
  • 4 cups of milk
  • 1 can beer of your choice
  • Season Salt
  • Onion Powder
  • Garlic Powder
  • Pepper
  • Flour
  • Vegetable Oil
  • 12″ skillet



Take the 8 cutlets and place into a mixing bowl, add milk and beer and let set a minimum of 2 hours, preferably 4.

Take a smaller mixing bowl and add 4 cups of flour, 3 tablespoons of season salt, 1 tablespoon each of the onion, garlic and pepper. combine well
Preheat the oil to 350 in the skillet, its ready when a pinch of flour pops in the oil.

Remove cutlets one at a time and dip and coat into the flour mixture before placing the cutlets into the pan, the pan should hold 2-3 cutlets at a time.
On average the cutlets should be turned every 5 minutes, but watch them based on how your skillet cooks. Once they can be pressed with no blood emerging they should be done.

Match with sides of your choice, I prefer mashed potatoes, ranch beans, and skillet gravy from the steaks once done.

Yield: 4 adults

Time: 5 hours

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