Chicken-Fried Elk Steak

If you’ve never cooked elk, a chicken-fried elk steak recipe is the perfect place to start. I’m from the Mountain West, and elk has always been part of my family’s kitchen—especially in the fall, when hunting season fills the freezer. One of my favorite cold-weather meals is an elk sausage ragout, slow-simmered and rich with gamey depth. But when I want something fast, crispy and wildly satisfying, I go straight for chicken-fried elk steak.

Elk is a lean, intensely flavorful red meat—richer than beef, but slightly sweeter and never greasy. Cuts like the backstrap (loin), tenderloin or hindquarter practically melt in your mouth. With this chicken-fried elk steak recipe, a long buttermilk soak helps keep the meat tender and juicy, and a double dredge in seasoned flour gives the steak an irresistible crunch.

In Wyoming, where elk outnumber people in most counties, a recipe like this is more than a novelty. It’s tradition. Whether you harvested the steaks yourself or found them through a specialty butcher, this dish brings together the rugged, resourceful spirit of the West with the full comfort of a southern diner plate. Crispy, golden elk steak with creamy gravy on top? That’s just how we do it out here.

Ingredients for Chicken-Fried Elk Steak

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• Elk steaks: This meat can be challenging to track down outside the Mountain West, so you may need to befriend a good butcher to find the best elk steaks. You’ll see them most available in Wyoming around hunting season, September to January. Choose the backstrap cut (akin to filet mignon), the tenderloin (the most delicate) or hindquarter cuts—each of these options is naturally tender and ideal for quick frying.
• Buttermilk: Buttermilk helps tenderize the elk meat and acts as a binder for the breading. If you don’t want to run to the store, make buttermilk with regular milk and an acid like vinegar or lemon juice.
• All-purpose flour: All-purpose flour is the gold standard for chicken-fried breading, which crisps up beautifully.
• Spices: This bold blend of essential pantry spices includes Mrs. Dash seasoning, coarsely ground black pepper, Hungarian paprika, garlic powder, onion powder and cayenne pepper.
• Eggs: Eggs are the key element for helping the breading stick to the steaks when combined with the buttermilk.
• Oil for frying: A high smoke point cooking oil, like canola or peanut oil, ensures the steaks cook evenly and crisp up nicely.
• Country gravy: To finish things off, you’ll make a classic country gravy. Flour whisked into the pan drippings creates a smooth roux, salt and coarsely ground black pepper add seasoning, and whole milk thickens the mixture into a creamy, pourable sauce.

Directions

Step 1: Prep and tenderize your elk steaks

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Rinse the elk steaks in cold water and pat dry. Using a butcher knife, trim off any fat or connective tissue from your steaks, as preferred.

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Cover the meat with storage wrap or parchment, and pound the steaks with a meat mallet to 1/4-inch thickness. Remove the wrap, then repeat with the remaining steaks.

Editor’s Tip: You can pound one steak or a few at a time, whatever fits under the wrap. The key is getting an even thickness for quick and easy frying.

Step 2: Marinate the meat

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Pour 4 cups of buttermilk into a bowl or resealable plastic bag. Add your steaks and refrigerate for four hours or overnight.

Editor’s Tip: Don’t skip this step—elk is lean, and buttermilk is your secret tenderizing weapon for keeping it juicy.

Step 3: Dredge and dip

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Place the flour, Mrs. Dash seasoning, pepper, paprika, garlic powder, onion powder and, if desired, cayenne powder into a shallow bowl. Whisk the flour mixture to combine it well. In a separate shallow bowl, whisk the remaining 1-1/2 cups of buttermilk and egg until blended.

Remove the steaks from the buttermilk marinade and discard the marinade. Dip the steaks in flour to coat both sides and shake off the excess flour. Dip each steak in the egg mixture, then again in flour.

Editor’s Tip: Use one hand for wet and one for dry ingredients to avoid turning your fingers into breaded mittens. Press the meat into the flour, especially on the last turn, to ensure it sticks.

Step 4: Fry to golden perfection

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In a large cast-iron or other heavy skillet, heat 1/2 inch of oil over medium heat. Add the steaks and cook until golden brown and a thermometer reads 135°F, four to six minutes on each side. Remove the steaks from the pan and drain on paper towels. Keep warm.

Editor’s Tip: You may want to do this in stages, as you don’t want to overcrowd the pan when deep-frying. Overcrowding is one way to get soggy, not crisp, chicken-fried elk steaks.

Step 5: Make the country gravy

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For the gravy, remove all but 1/4 cup of oil from the pan. Stir in the flour, salt and pepper until smooth. Cook and stir the mixture over medium heat until golden brown, three to four minutes. Gradually whisk in the milk. Bring the gravy to a boil, stirring constantly, until thickened, one to two minutes. Serve the gravy with the steaks.

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Chicken-Fried Elk Steak Variations

• Spice it up: Add cumin, chili powder or some taco seasoning to the flour mix and finish with chipotle cream instead of white gravy.
• Change the protein: Use other exotic meats like venison or bison (if that’s what’s in the freezer) instead of elk, just keep the buttermilk soak and breading the same. You can always stick with beef for a more traditional chicken-fried steak recipe.
• Make it gluten-free: Use a gluten-free flour blend for dredging and cornstarch instead of flour for the gravy.

How to Store Chicken-Fried Elk Steak

Once cooked and cooled, store leftover chicken-fried elk steaks in an airtight container in the fridge. Keep the gravy separate to prevent sogginess. This dish is best eaten fresh, but with the proper storage, you can keep those crispy edges alive a little longer.

How long does chicken-fried elk steak last?

Properly stored, chicken-fried elk will last up to three days in the fridge.

Can you freeze chicken-fried elk steak?

You can freeze chicken-fried elk steak, but it’s best to do it without the gravy. Wrap cooled steaks individually in foil or waxed paper, then freeze them in a resealable bag for up to two months.

How do you reheat chicken-fried elk steak?

Reheat chicken-fried elk steaks in a 350° oven for 10 to 15 minutes until warm and crispy. Or, you can reheat the steaks in an air fryer. Make the gravy fresh or reheat leftover gravy in a saucepan over medium-low heat, whisking in a splash of milk if needed.

Chicken-Fried Elk Steak Tips

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How should you tenderize elk steaks?

To tenderize elk steaks, pound the meat with a meat mallet and marinate it in buttermilk overnight. Elk is naturally tender, but extra love ensures every bite is fork-tender.

How do you make sure the breading sticks to chicken-fried elk steaks?

To ensure the breading sticks to chicken-fried elk steaks, dry the meat well before dredging. Dredge the steaks fully in seasoned flour, then dip them in the egg-buttermilk mixture before a second flour dredge. Let the coated steaks rest for a few minutes before frying.

What should you serve with chicken-fried elk steak?

Classic sides like mashed potatoes, fresh-from-the-garden green beans or squash, and buttermilk biscuits are natural pairings for chicken-fried elk steak. Pair the steaks with a wild rice pilaf or roasted root vegetables for a Wyoming-style meal. The meal is best paired with a Wyoming local brew like a Melvins IPA, a Snake River Zonker Stout or anything from Teton Brewing.