Description
This pickle-brined fried pheasant recipe offers a flavorful twist on traditional fried chicken. The pheasant breasts and thighs are soaked overnight in pickle brine to tenderize and infuse taste, then marinated in spiced buttermilk before being dredged in a seasoned flour and cornstarch mixture. Fried to golden perfection and kept warm in the oven, the result is crispy, juicy pheasant with a beautifully seasoned crust, perfect for a special meal or game bird feast.
Ingredients
Scale
Brine
- 3 cups pickle brine (leftover juice from a pickle jar)
Meat
- 2 to 3 pounds pheasant breasts and thighs
Marinade
- 2 cups buttermilk (or plain yogurt thinned with milk)
- 1 tablespoon cayenne, Cajun seasoning, or Cavender’s (or any preferred spice mix)
Breading
- 1 tablespoon cayenne, Cajun seasoning or other spice mix (additional from marinade if desired for heavier spice)
- 2 teaspoons salt
- 1 to 2 tablespoons Italian seasoning or any combination of dried herbs (optional)
- 1 1/2 cups flour
- 1/2 cup corn starch
For Frying
- Oil for frying (such as vegetable or canola oil)
Instructions
- Brine the Pheasant: Soak the pheasant breasts and thighs in the pickle brine in the refrigerator overnight. Ensure the soaking time is no less than 4 hours and no more than 12 hours to tenderize and flavor the meat effectively.
- Prepare the Marinade: Mix the cayenne, Cajun seasoning, or your chosen spice mix into the buttermilk. For a spicier version, use 2 tablespoons of the seasoning. Transfer the pheasant pieces straight from the brine into the spiced buttermilk and allow them to sit at room temperature for a few minutes, up to 30 minutes, to absorb the flavors.
- Dredge the Pheasant: Combine the salt, Italian seasoning or other dried herbs (if using), corn starch, and flour in a large shallow container or plastic bag. Working in batches, press the pheasant pieces into the flour mixture firmly on both sides to ensure the breading adheres well. Shake off excess flour and set the coated pheasant on the counter at room temperature for 30 minutes, or refrigerate on a tray for up to 6 hours to help the coating stick.
- Preheat Oven and Oil: Set a cooling rack over a baking sheet and warm it in an oven preheated to 200°F (93°C) to keep the fried pheasant warm. In a large heavy pan, such as cast iron, heat about 2 inches of oil to 325°F (163°C) for frying.
- Fry the Pheasant: Fry the pheasant pieces in batches without crowding, ensuring they do not touch each other. Cook for approximately 5 to 7 minutes per side until the coating is golden brown and the meat is cooked through. Transfer fried pheasant to the warming rack in the oven while you fry remaining batches.
Notes
- This method uses pickle brine to tenderize and flavor the pheasant, similar to chicken, but with adjustments for wild game meat.
- Seasonings are flexible—feel free to customize spice blends according to your preference.
- Maintaining the oil temperature around 325°F is key to achieving crispy crust without overcooking the meat.
- Allowing the coated pheasant to rest before frying helps the breading adhere better for a crispier finish.
Nutrition
- Serving Size: 1 serving
- Calories: 479 kcal
- Sugar: 4 g
- Sodium: 2688 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 101 mg
