- 2 pheasant breasts (or wild turkey breast meat)
- Peanut oil
- 1 cup whole flour
- ⅓ cup cornmeal
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. cayenne powder
- Kosher salt
- Freshly ground black pepper
- Hot sauce
- Brioche bun
- Shredded lettuce
- Dill pickle chips
Preheat the oil in a cast-iron skillet to 350 degrees.
In a large bowl, mix the flour and cornmeal with the spices. Season the mixture with salt and pepper. Pour enough buttermilk into a separate bowl so the pheasant breasts can take a bath in it. Set this bowl next to the one with the seasoned flour.
Lightly coat the pheasant breasts in the seasoned flour, then dip them into the buttermilk. Let the excess milk run off, then drop the breasts back into the seasoned flour. Make sure you coat every bit of the breasts with the seasoned flour, because this will make for a crunchier sandwich.
Place the pheasant breasts into the skillet and fry for about 3-4 minutes, or until golden brown. Once they're finished cooking, transfer them to a plate or cutting board and immediately season with salt.
Meanwhile, mix a few tablespoons of mayonnaise with several dashes of hot sauce, then generously coat both the top and bottom buns with the sauce. Add a pile of shredded lettuce to the bottom bun, top it with the pheasant breasts, and add a few dill pickles. Dig in and enjoy.