This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Flavorful Southern Fried Chicken
Mom's Old Fashioned Fried Chicken
Honey Fried Chicken
Fried Chicken
Mustard Fried Chicken
more »
Top Related Articles
Perfect Fried Chicken
Wild about Game
Top 5 Fried Chicken Recipes
Top Chicken Dinners for Spring
Rotisserie Chicken Jump-starts Snazzy Meals
Finger-Lickin' Chicken Dippers
Making Chicken Stock
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Chicken Soup's On
Related Collections
Valentine's Day Duck and Pheasant
Christmas Main Dishes
Low-Sodium Chicken and Turkey Recipes
Chicken Recipes
Convenience Cooking

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Chicken Fried Pheasant

By: KATHYKOEHN

"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!"

Rate/Review | Read Reviews (7)

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

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

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.

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.