Popcorn Pheasant – Using 757 Seasoned Flour
1 tsp sugar
1/2 tsp molasses
1 tsp pink salt
2 tsp sriracha
1 Cup buttermilk (or 1 Cup milk with 1 Tbsp vinegar)
1 Cup 757 Brand All Purpose Seasoned flour (Choose your spice level)
6-8 pheasant breast cleaned. Be sure to remove all silver skin and cut into bite sized chunks.
Mix all ingredients (besides 757 Seasoned Flour) into a bowl, including the cut up pheasant. Let soak in the refrigerator for at least 2 hours.
Put 1 1/2 inches of oil in a seasoned cast iron skillet. Heat to a medium heat.
Dredge the pheasant in the 757 Seasoned Flour mixture, return it to the wet mix, and then dredge again in 757 Seasoned Flour.
Fry until golden brown. Drain on a wire rack. Enjoy!
Recipe and Photo Courtesy of Amy Seck
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