A South Dakota tradition is to batter meat and fry it and that is exactly what Amateur Kitchen has done with this pheasant.

Serves: 6
Prep: 15 minutes
Cook: 4 minutes

2 lbs pheasant thighs, chopped (or cut breasts into small pieces)
¾ cup Fryin’ Magic (or Shake and Bake)
2 tsp salt
1 tsp pepper
3 tsp seasoning salt (Lawry’s)

Chop up pheasant meat and set aside. In a resealable bag add in the Fryin’ Magic, salt, pepper and seasoning salt. Mix ingredients in the bag until well combined then add the pheasant meat into the bag and toss to coat.

Heat up the oil to 350 degrees and place the coated meat in the oil and cook for 4 minutes or until browned. Serve with barbecue sauce, ranch dressing and/or cocktail sauce! Enjoy!

pheasant chislic