Take one cup of hot oil and mix in the spices.
Fry the pheasant in two batches until brown and crispy and the internal temperature reaches 165º.Let the dredged pheasant sit for 10-15 minutes. Add the pheasant to the spiced flour mixture and coat thoroughly, making sure to get flour in every crevice. One at a time, remove the pheasant from the marinade and let any excess drip off. Coat the pieces in the buttermilk marinade. Place the pheasant pieces in the plain flour and coat thoroughly.While the oil is heating, remove the pheasant from the marinade and pat it completely dry with paper towels. Add 1-2 inches of oil to a deep-sided pan or Dutch oven.Add salt and pepper to the remaining ½ cup of flour for the first dredge. Mix ½ cup of flour, cornstarch, baking powder and spices, and set aside. Prepare the flour dredges and spice mixture for the oil.Toss with salt, pepper, vinegar, and lemon juice. Mix the Alabama white sauce in a plastic container and place it in the fridge.While the pheasant is marinating, prepare the rest of the ingredients for the sandwich. Pour the buttermilk mixture over the pheasant and marinate for 4-6 hours. Mix the buttermilk, pickle brine and hot sauce. ½ teaspoon each garlic powder, cracked black pepper, onion powder and kosher salt.2 tablespoons each apple cider vinegar, stone-ground or Dijon mustard, lemon juice, creamy horseradish.1 teaspoon each chili powder, ancho powder, chipotle powder, guajillo powder, onion powder, garlic powder, smoked paprika, kosher salt, cracked black pepper.1 teaspoon each baking powder, chili powder, onion powder, garlic powder, paprika, kosher salt, cracked black pepper.Recipe: NASHVILLE HOT PHEASANT SANDWICH Servings: 4 But don’t leave the meat in the marinade for too long, as an overextended bath will change the texture of the pheasant, ruining the final product. The pickle brine with the buttermilk is a great and necessary addition this step ensures that the pheasant comes out tender and juicy. The double-dredge helps keep the breading intact, producing a perfectly crispy crust.
But make sure you have a hot pepper base for the oil and a nice mayo-based sauce to round things out.
You don’t have to make the Alabama white sauce, nor do you have to follow the list of hot spices that I’ve used. Be sure to have the napkins ready because this sandwich is an all-over-the-face kind of meal, and you wouldn’t want it any other way. Nashville Hot Chicken is traditionally fiery hot, so it’s not for the faint of heart or stomach. This recipe is a fun twist on buttermilk fried chicken, and an easy way to free up freezer space. A fun, fiery twist on buttermilk fried chicken, and an easy way to free up freezer space
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