Ingredients
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2 eggs
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1/2 cup milk
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1 cup flour
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1 cup breadcrumbs
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1 teaspoon salt
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1/2 teaspoon pepper
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1 teaspoon dried oregano
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1 teaspoon dried thyme
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1 tablespoon parsley
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peanut oil (for frying)
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salt, for sprinkling on after frying-
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seafood cocktail sauce or honey mustard, for dipping
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4 whole pheasant breast (preferably AFTER they've been defeathered and cleaned by DH)
Instructions
- Cut breasts into bite-sized nuggets.
- Put flour on a paper plate.(makes for quick and easy cleanup).
- Put bread crumbs on a separate paper plate.
- mix eggs and milk in a shallow dish, such as a pie tin.
- Dip each nugget in flour, shake off excess.
- Dip in egg/milk mixture.
- Dip in bread crumb mixture.
- Set each breaded nugget aside, on a clean paper plate.
- Heat oil to 350°F in a heavy pot or cast iron skillet.
- Fry nuggets, a few at a time until golden.
- Remove to paper towel covered plate.
- Sprinkle with salt.
- Serve with cocktail sauce or honey mustard sauce.