Spicy Pheasant Sandwich with Paprika Butter Sauce
Chick-Fil-A seems to be a huge deal around these parts. They've been putting up several new locations recently, each one stays packed. Each new opening seems like a grand event, with people driving for miles just to wait in long lines to get a sandwich. I will say they are super efficient, it's a lesson these other fast food restaurants could learn. I like Hardees food but refuse to eat there because their service is always super slow. It seems like every time I go to Hardees, I end up with food I didn't order. I've seen McDonalds and Burger King release Chick-Fil-A style sandwiches in the past, but they never seem to stay on the menu very long. If these other restaurants want to copy Chick-Fil-A, they really need to start with the service and not the sandwiches.
Frying poultry seems like it would be easy ... but I seem to mess it up more times than not, and it can be challenging to get good results. I do love some deep-fried food, but I try not to cook it too much. It's easy to end up with soggy skin that falls off or isn't very crunchy. If the oil temperature isn't right, it is easy to burn the outside without cooking the inside. In an effort to make the best-fried pheasant, I've been researching fried food secrets and thought I'd list some of them here to help you out.
• Marinade or brine your poultry in a salty solution, either with Buttermilk or Pickle juice ( adding additional salt ), for several hours.
• Add some type of spirits to your brine and wet dredge mixture, like vodka, bourbon, or whiskey. The alcohol being more volatile than water when it hits the hot grease will help create a nice crust.
• Pat the poultry dry with paper towels.
• Leave out on the counter to reach room temperature before frying to prevent a soggy crust.
• Use some cornstarch in your flour mixture, this will help make a crunchy crust.
• Season the dry mixture well with salt, pepper, and other seasonings.
• Sprinkle poultry with salt and pepper before going into the dredge.
• For a better crust, dredge in flour first, shaking off any excess, then wet dredge, then dry dredge.
• Use peanut or canola oil and allow it to reach a steady 350 degrees before starting to fry.
• Use a skillet deep enough that you don't have to flip the poultry.
• When you add the meat to the fryer, turn down the heat.
• As soon as you get the crust you want, remove it from the fryer to a wire rack that allows the air to circulate.
• Check the temperature, then allow it to cool.
• If it's not done, preheat the oven to 300 degrees, once the oven is hot and the poultry cooled, place it in the oven to finish cooking.
About the Author : Jeff Davis
Visit authors website | View more articlesYou may think cooking and recipes don’t have much to do with a website dedicated to hunting dogs ... but really, why do we hunt? Sure, we enjoy watching our dogs work in the field and being outdoors, but ultimately, hunting is about survival and feeding our families. We might as well try to do it well. I'm not a chef and definitely no food authority ... but I do like to eat and enjoy cooking. After searching for people willing to share their recipes on Gundog Central, without much success, I decided to try to do a few on my own, with my wife Tami's help. The recipes I share here are things I like to eat and have made here at home. I've tried to include step-by-step instructions with each meal describing exactly how I did it, but my method may not be best, if you decide to try a recipe posted here, please use whatever technique you think works best, I'm simply sharing how I did it. You'll see a lot of recipes where I've tried to make things from starch, when I could have just used store bought ingredients, simply because I wanted to learn how something was done. My goal is to continually update these recipes as I learn new things and techniques. These are my attempts at creating good, home cooked food, that I would like to eat! If I'm sharing it here, my family and I enjoyed it and I believe you will too.
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