Breaded Venison - cooking recipe

Ingredients

1 1/2 lbs venison, trimmed of all fat and pounded to about 1/4 inch thick
1/3 - 1/2 cup French dressing
1 cup flour
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper (or more to taste, I used 1/2 tsp. )
1 teaspoon seasoning salt
1/4 teaspoon fresh ground pepper
1 egg
1/4 cup milk (I use 2% as that is what I have most of the time)
2 cups finely crushed saltine crackers (you can also used bread crumbs although I've never made it with them)
1/2 - 3/4 cup oil, for frying

Preparation

Trim the fat from the venison and cut into serving sizes, pound to 1/4 inch thickness and place on a large cookie sheet.
Brush each piece of venison with French dressing, turning to coat both sides.
In a 1 gallon zip-lock bag add the flour, 1 teaspoons garlic powder, 1/4. teaspoons cayenne pepper, 1 teaspoons Seasoned Salt and 1/4 teaspoons fresh ground pepper and mix well and set aside.
In a shallow pie pan beat the egg and milk lightly.
Place the crackers (about 2 sleeves) in a gallon zip-lock bag and crush or used your food processor and place in a shallow pie pan.
Place 4-5 pieces of venison in the flour mixture and shake to coat lightly.
Remove and set aside.
Repeat with the remaining venison.
Dip each piece in the egg mixture then the cracker mixture (press to coat well) and set aside.
Repeat until all pieces are coated.
Place in the refrigerator for about 30 minutes.
Heat oil over medium heat to about 350 degrees.
Place several pieces of venison into the oil and cook about 4-5 minutes or until golden brown.
Turn and cook another 4-5 minutes or until the internal temp reaches about 160 degrees F. ( I like mine well done so I may cook a little longer.).
Remove and place on a platter lined with paper towels to drain and place in a warm oven.
Repeat until all pieces are cooked.
We serve this with mashed potatoes and gravy. I dip mine in Heinz 57 and DH ketchup (yuck).