- 2 Pheasant breast
- 2 c Buttermilk
- 2 Dash Hot Sauce
- 1 qt Canola or Peanut Oil
- 2 c. Flour
- ¼ c. Corn Starch
- ½ t. Onion Powder
- ½ t. Garlic Powder
- ¼ t. Cayenne Pepper
- ¼ t. Ground Mustard
- ½ t Paprika
- ½ t Black Pepper
- 1 T. Kosher Salt
Sauce:
- ½ c Mayo
- 3 tbsp Chili Sauce
- 1 tsp Sriracha
- ½ tsp Chopped Garlic
- 1 T. Minced Green Onion
- Salt & Fresh Pepper to taste
Shredded Head Lettuce
Good Quality Pickles
Directions:
Wash Pheasants breasts and pat dry
Next Slice them thinly on a bias, the pieces should be about the size of a 50 Cent piece. Lay the pieces out on the cutting board or counter and cover them with plastic wrap
Take lightly pound them with a chef knife or meat tenderizing hammer
Place them in a bowl with the buttermilk and the hot sauce. Marinate for 4-8 hrs.
Mix the spices with the flour in a large bowl and set aside
Next mix all the ingredients for the sauce and place in the fridge
Dredge the Pheasant pieces in the flour and put on parchment paper making sure to keep them separate
Let them sit for about 20-30 min
Preheat the oil in a pot to approx 375 f.
Fry the Pheasant pieces in batches and place on a paper towel
Butter the Buns and grill on a griddle or in a pan until toasted
To Assemble:
Place shredded lettuce, pickle, some sauce on the griddles bun along with Pheasant and serve. Enjoy!
