Chicken Fried Pheasant
4 servings
Ingredients
1 cup milk
1 ½ tablespoons distilled white vinegar
2 pheasant breast halves, thinly sliced
1 cup finely crushed saltine cracker crumbs
1 cup canola oil for frying
Instructions
Step 1
In a shallow bowl, mix the milk and vinegar. Dip the pheasant slices in the milk and vinegar mixture, then press both side in the cracker crumbs to coat.
Step 2
Heat the oil in a skillet over medium-high heat. Cook the pheasant in the hot oil about 5 minutes on each side, or until golden brown. Drain on paper towels.
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