Bradley’s Famous “Jalapeno Chicken Fry”

1 lb. venison  — serves 4 to 6
1.5 cups flour
1 tbsp season salt (tony chachere’s recommended)
1 tbsp coarse black pepper
1 tsp garlic salt
1+ cups pickled jalapeno juice (+ a handful of sliced japs)
vegetable oil (or peanut oil)

Slice meat and pound to 1/4″ thickness using syran wrap over meat to avoid sticking.  Marinate meat in jalapeno juice for atleast 10 to 15 mins (longer for more intense flavor)…

Combine dry ingredients in a bowl.  In a large skillet, heat oil to ~300 degrees.   Dredge venison in flour mixture and place in hot oil.  Cook for 2 mins. per side.  (while cooking batches, dredge jalapeno slices in flour and cook as well).  Remove and place cooked pieces on plate lined with a paper towel.  Serve with gravy and mashed potatoes.  Enjoy!

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