Frank’s RedHot Playoff Pheasant Nuggets

80e50b25-c87d-4c1a-8f44-11ff578ab5aa Don’t let a captively raised chicken steal the glory at your Super Bowl party when you can have this crowd pleaser ready to serve before Joe Buck has finished pregame introductions.
  • 1 pheasant – breasts and thighs
  • 1 cup seasoned flour (your favorite fish fry is appropriate substitute)
  • 3 tablespoons olive oil
  • 8 tablespoons butter
  • 12 ounces Frank’s RedHot® (regular is great, also try RedHot® Buffalo Wings Sauce)
  • Preheat the oven to 325 degrees F.
  • Slice pheasant into well-trimmed nugget sized pieces (about 1” by 1”)
  • Coat in seasoned flour
  • Add olive oil in a medium hot skillet, allow oil to heat up.
  • In a separate pot, melt butter and mix in Franks RedHot®, stir continuously to prevent burning.
  • Place flour coated pheasant in oil for 1 minute per side or until lightly brown.
  • Dip browned nuggets into sauce, then place on prepared, lightly greased sheet pan.
  • Bake at 325 for 30 minutes.
One pheasant serves two, so adjust ingredients accordingly.

Photo by Anthony Hauck / Pheasants Forever
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