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
- 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
- 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)
- 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.
- 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.
- 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).
- 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).
- Drain: Remove pheasant from the oil and place on a paper towel-lined plate to drain excess oil.
- 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!
