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READY IN 20 mins

Chicken Fried Pheasant

Read Reviews (9)

"Family favorite around bird hunting season. Chicken fried pheasant is so simple and good, and unless you tell them, they don't have a clue it's wild game. Uses few ingredients, prep and cooking time are minimal. The first problem is getting the bird in the first place, if you're a hunter! The second problem is there are NEVER any leftovers, no matter how much you cook. Makes wonderful cold sandwiches IF there is anything leftover!" — KATHYKOEHN

Ingredients Edit and Save

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Types of Cooking Oil

Original recipe makes 4 servings Change Servings

1 cup milk
1 1/2 tablespoons distilled white vinegar
2 pheasant breast halves, thinly sliced

1 cup finely crushed saltine cracker crumbs
1 cup canola oil for frying

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Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 20 mins

Footnotes

Editor's Note
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.

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Reviews More Reviews

Most Helpful Positive Review

Oct 15, 2008

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.

—princesslane

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Most Helpful Critical Review

Mar 18, 2004

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!!

—JESSICA RL

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9 Ratings

Oct 27, 2008

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!

—Tammi

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Jun 11, 2005

Excellent! The advice about serving size is correct but this recipe is definitely worthy of more than 3 stars. It is quite good.

—ProudMilitaryWife

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Feb 23, 2009

This was very tasty...my toddler ate it up!

—ANNEND

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Nov 12, 2008

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 :)

—booghierbaby

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Dec 05, 2008

My Pheasant hunting husband could not stop talking about how great these were.

—wendy4876

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Mar 30, 2013

Pretty good!

—MichaeleM

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Nutrition

Calories
275 kcal
14%

Carbohydrates
15.3 g
5%

Cholesterol
58 mg
19%

Fat
11.6 g
18%

Fiber
0.5 g
2%

Protein
25.8 g
52%

Sodium
243 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Fried Pheasant

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 275
Calories from Fat: 105

% Daily Value *
Total Fat 11.6g 18 %
Saturated Fat 2.8g 14 %
Cholesterol 58mg 19 %
Sodium 243mg 10 %
** Potassium 339mg 9 %
Total Carbohydrates 15.3g 5 %
Dietary Fiber 0.5g 2 %
Protein 25.8g 52 %
** Sugars 2.9g
Vitamin A 5 %
Vitamin C 9 %
Calcium 11 %
Iron 17 %
** Thiamin 20 %
** Niacin 113 %
** Vitamin B6 45 %
** Magnesium 11 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.