Step 1

Rinse the elk steaks in cold water and then pat dry with paper towels.

Step 2

Using a butcher knife, trim off any fat or connective tissue from your steaks, as preferred.

Step 3

Lay the steaks flat between 2 sheets of plastic wrap. Using a meat mallet, tenderize and flatten to ¼-inch thickness. (Be careful not to tear the meat.)

Step 4

Pour buttermilk (reserving 1 ½ cups for the batter) into a shallow bowl or container. Place steaks into the buttermilk, making sure they are completely covered, and store in the refrigerator overnight or for at least 2 hours.

Step 5

In a medium bowl or small pan, mix flour, seasoned salt, black pepper, paprika, garlic powder, cayenne pepper, and salt together until well incorporated.

Step 6

In another medium bowl or small pan, whisk the egg and 1 ½ cups of buttermilk together until well combined.

Step 7

Remove steaks from the buttermilk one by one, allowing excess buttermilk to drip off. Coat both sides of the steaks in the flour mixture, then in the egg wash, and then back into the flour mixture. Set steaks aside for 15 minutes to allow the batter to set.

Step 8

Pour canola or vegetable oil into a large skillet until ½-inch deep. Add butter and place skillet over Medium heat. When butter has melted and oil has reached 350°F, you're ready to fry!

Step 9

Fry 2-3 steaks at a time, 2 to 3 minutes on the first side, until blood starts to surface. Flip over and fry for 1 to 2 more minutes until golden brown and internal temperature reaches 165°F (don't overcook!). Remove fried steaks and place on a paper towel lined plate. Cover with foil to keep warm until ready to serve.

Step 10

Save the pan drippings to make my Country Cream Gravy to drizzle over your chicken fried elk steaks. Serve and enjoy!