1 Pheasant or Ruffed Grouse breast (chicken could be substituted)
1 cup Buttermilk
¼ cup Pickle Juice
1 Tbsp. garlic powder
¼ cup Cornstarch
1 Tbsp powdered sugar
½ Tbsp baking powder
½ Tbsp course ground black pepper
3 tsp mustard powder
2 tsp Smoked Paprika
2 tsp Onion Powder
2 tsp garlic powder
1 tsp Salt
1 tsp MSG
Sprinkle of Cayenne Powder
Peanut or other high smoke point frying oil
Mayo, Mustard, Honey Sauce
Carefully remove the tenderloin and gently pound out breast fillet to a mostly uniform thickness, approx. ¼”. If you are using chicken, slice breast in half into roughly bun size pieces. Now using that knife thin out, butterfly the upper portion of the breast so it’s a little thinner which will promote even cooking. Optional, lightly score fillets on one side, this helps the brine, and give you more surface area for the Krispy.
To a bowl, add milk, egg, and pickle juice and whisk together. Carefully pour your marinade/brine into a 1-gallon zip lock bag. Toss meat in, seal, shake gently. Carefully remove air from bag and let rest in the refrigerator for 45 minutes to several hours. (note: this could be brined overnight if you would like).
Get your fryer ready and use as directed or fill a pot or wok with 2 inches of peanut oil and place over medium heat. Slowly bring to 350 F while we prepare the chicken.
For the dredge, add flour, cornstarch, smoked paprika, and seasonings into a shallow open container. Whisk together thoroughly.
Once you are ready to fry, splash some of the milk brine into the flour to create little clumps which will stick to the chicken breading. Take the breasts out of the brine and gently add to the dredge. Sprinkle some brine on the top surface and carefully cover with the dredge and gently press. You can repeat this sprinkle and cover an additional time if you are careful. Make sure to coat them thoroughly and press the dredge onto the exterior so it sticks. Allow to rest a few minutes.
Verify the oil has reached 350 F, then gently place the pheasant into the oil and let fry for ~5 minutes until golden brown and delicious. Carefully turn the meat pieces around in the oil as they fry so the oil doesn't have any cold spots and the meat cooks evenly. Take your Krispy fillet out of the oil when it reaches an internal temp of 155 degrees. Add a sprinkle of salt.
Toast your brioche.
To serve, place your honey, mayo, and mustard sauce on a bun along with some pickles. Place the chicken breast on the bun, and you are ready to dig in.
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