Pheasant Nuggets

Crispy Fried Breaded Pheasant Nuggets

Enjoy Will Saputo’s delicious, crispy fried breaded pheasant with a touch of Sicilian cuisine.

• Prep Time
  20 Minutes
• Cook Time
  30 Minutes
• Total Time
  50 Minutes
• Serves
  4 People
• Calories
  520 kcal

Ingredients

• 4 boneless, skinless pheasant breasts (or thighs if preferred)
• 1 cup buttermilk (or milk with 1 tsp vinegar as a substitute)
• 1 large egg
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch (for extra crispiness)
• 1 1/2 cups of Italian style bread crumbs and grated Parmesan or pecorino cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional, for a bit of heat)
• EV olive oil for frying

Instructions

1. Prepare Pheasant: If the pheasant breasts are thick, pound them to about 1/2-inch thickness. Or slice into thin tenders. This ensures they cook evenly
2. Marinate in Buttermilk: In a large bowl, mix buttermilk and egg. Add pheasant pieces and coat well. Let them marinate for 30 minutes to an hour (longer if possible for more tender pheasant)
3. Set Up Breading Station: In a separate bowl, combine bread crumbs, cheese of choice, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Mix well.
4. Coat pheasant: Take each piece of pheasant from the buttermilk mixture, letting excess drip off. Dredge it in the breading mixture, pressing down to ensure it’s well-coated. For extra crispiness, dip it back into the buttermilk and dredge it in the breading mixture again.
5. Heat Oil: In a deep skillet or frying pan, pour oil to a depth of about 1-2 inches. Heat it to 350°F (175°C).
6. Fry pheasant: Carefully place each piece of pheasant into the hot oil, being careful not to overcrowd the pan. Fry for about 1-2 minutes side, or until golden brown and cooked through (internal temperature of 165°F).
7. Drain: Remove pheasant from the oil and place on a paper towel-lined plate to drain excess oil.
8. Serve: Enjoy with your favorite dipping sauce or sides. We recommend fresh squeezed lemon or a 50/50 lemon / franks red hot mixture, for that perfect acidic and spicy bite!