Favorite among the family during bird shooting season. They have no idea it’s wild game unless you tell them, and chicken-fried pheasant is so easy and delicious. uses few ingredients, requires little preparation, and cooks quickly. If you’re a hunter, the first issue is actually getting the bird! No matter how much you cook, there are ALWAYS leftovers, which is the second issue. If there are any leftovers, it makes delicious cold sandwiches!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup milk
- 1 ½ tablespoons distilled white vinegar
- 2 pheasant breast halves, thinly sliced
- 1 cup finely crushed saltine cracker crumbs
- 1 cup canola oil for frying
Instructions
- In a shallow bowl, mix the milk and vinegar. Dip the pheasant slices in the milk and vinegar mixture, then press both side in the cracker crumbs to coat.
- Heat the oil in a skillet over medium-high heat. Cook the pheasant in the hot oil about 5 minutes on each side, or until golden brown. Drain on paper towels.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 275 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 3 g |
| Sodium | 243 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this. Nice and tender. Not tough at all.
I also added additional seasonings to my cracker crumbs – Otherwise cooked as described. Whole family loved it.
Pretty good!
Loved it! Was a great recipe and will try with chicken also! 😀
This was very tasty…my toddler ate it up!
My Pheasant hunting husband could not stop talking about how great these were.
Wow! Tastes like chicken! My family had a fun time eating it! My husband made sure that we “watched out for bb’s” to make it interesting. My son even wanted me to pack some in his lunch for school the next day…. what fun boys are 🙂
This was my first time EVER making pheasant, and I’m glad I found this recipe to use as a starter. I tweaked it just a bit. I crushed the crackers in my blender, and added a few spices to the mix: thyme, onion powder, garlic powder, pepper, and some fresh rosemary and basil that I still had left in my garden. I also left the legs and breasts intact. It was so good, my family said we should open a new franchise with it: KFP (Kentucky Fried Pheasant)!! They loved it!
I didn’t strip the pheasant, just left it as legs and breasts. I was very weary of the vinegar w/ the milk, and after frying the pheasant I stuck it in a 350 deg oven for 25 min to make sure the pheasant was done, since mine was thicker than the recipe states. Seasoned with garlic salt, pepper & Johnnys. My husband said that this was the best “fried anything” he’d ever had. I’m looking forward to doing this again.
Excellent! The advice about serving size is correct but this recipe is definitely worthy of more than 3 stars. It is quite good.
This was tasty enough. But I knew that two breast halves would not feed four people. Use one breast half for every serving. It would be wonderful in a cold sandwich!!