Pheasant hunting—it’s not exactly something that geographically comes easy for this Texas gal. As a teenager, my idea of pheasant hunting was limited to shooting released birds or joining my dad for a tower shoot. And while few things are as thrilling as a pheasant tower shoot, nothing quite compares to watching these elegant birds burst over golden grass, fresh with winter’s dew, on a crisp morning in South Dakota. Though I wasn’t entirely new to pheasant hunting, experiencing it in South Dakota this past winter was my first true exposure to a classic field hunt, and it piqued my curiosity about these stunningly beautiful birds.
Interestingly, pheasants aren’t native to North America. They were first introduced in the late 1880s by Owen Denny, a game enthusiast and U.S. Consul General to China, who successfully imported and established pheasants in Oregon’s Willamette Valley. By the 1930s, pheasants had spread across the Great Plains, the West, the Midwest and even the Atlantic coast. They now inhabit 40 of our 50 states. Their adaptability and vibrant presence quickly made them a popular target for upland hunters, and today they’re an integral part of American hunting culture, especially on the Great Plains. You could almost argue that pheasants are as celebrated by upland bird hunters as Chick-fil-A is by hungry teenagers.
I can remember being a teenager and begging my parents to take me to Chick-fil-A for a sweet tea and one of their delicious signature sandwiches. My mom, being the health nut that she was, often didn’t oblige my requests, much to my disappointment. As an adult, though, I like to treat myself occasionally. Even though I stick to a staunch “no fast food” rule, every now and then, I crave that fast-food classic from my teenage years. That craving inspired me to craft this recipe—a Chick-fil-A-inspired pheasant sandwich that maintains the crunchy, juicy bite you’d expect but celebrates the pheasant’s unique flavor.
Pheasant can be a bit tricky to work with due to its lean nature and small size. One of the best ways to handle pheasant—and other game birds, for that matter—is to brine them. Brining helps tenderize the meat chemically while imparting flavor. For this recipe, to ensure maximum tenderness and bring out that classic Chick-fil-A flavor, the pheasant is marinated in a combination of yogurt and pickle juice. The pickle juice adds its signature tang, while the yogurt works to tenderize the lean meat. The lactic acid in yogurt gently breaks down the proteins in pheasant, which can be a bit tougher than farmed poultry, resulting in a juicier, more tender bite that’s essential for replicating the original. I marinated it for about four hours but be cautious—too much time in the marinade can create an overpowering pickle flavor. I wouldn’t recommend marinating for more than four hours if vacuum sealed, or six hours if using a zip-top bag.
While you absolutely can air-fry this recipe (and I’ve included directions for both methods), if you’re looking for the closest texture and flavor to the original, I’d highly recommend sticking with traditional frying. The hot oil creates a crispy, golden crust that’s tough to replicate in an air fryer and will bring you closer to that signature taste and texture.
Pheasant-fil-A Sandwich
Ingredients:
- 4 pheasant breasts
- 1 cup dill pickle juice
- 1 cup plain yogurt
- 1 large egg
- 11/4 cups all-purpose flour
- 1 Tbsp powdered sugar
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground black pepper
- 1/2 tsp salt
- 1/2 tsp cayenne pepper (optional)
- 1/4 tsp baking powder
- Vegetable oil for frying
- 4 brioche buns
- Dill pickle chips
- Butter for buns
Instructions:
Marinate the Pheasant: Place pheasant breasts in a zip-top bag. Pour in pickle juice and yogurt, close the bag and massage to mix ingredients and refrigerate for 1-6 hours.
Prepare the Dredge: In a bowl, whisk together flour, powdered sugar, paprika, garlic powder, onion powder, black pepper, salt, cayenne and the baking powder.
Batter the Pheasant: In a separate bowl, beat the egg with 1 cup of marinade. Remove pheasant from the marinade and dip in the egg mixture, then coat thoroughly with the flour mixture. Press the flour firmly to create a crispy crust.
Fry the Pheasant: Stovetop (recommended): Heat about half-inch of oil in a skillet over medium heat. Fry pheasant breasts 4-5 minutes per side, until golden brown and cooked through (pheasant is done at 165 degrees). Drain on paper towels.
Air Fryer: Preheat your air fryer to 375 degrees. Spray the basket with a light coating of oil. Dredge the pheasant breast in flour then lay it in the basket, giving it a final spray for crispness. Air-fry for 8-10 minutes, flipping halfway. Check for doneness, and add time if needed.
Toast the Buns: Lightly butter and toast the buns in a skillet until golden.
Assemble the Sandwich: Place pheasant breast on the bottom bun, add pickles, and top with the other half of the bun. Serve hot with a side of waffle fries for authenticity and some homemade Pheasant-fil-A sauce (see below).
Pheasant-fil-A Sauce Recipe
While Chick-fil-A has many incredible sauces, the OG Chick-fil-A sauce reigns supreme, and no fried bird sandwich would be complete without it! Here’s a quick way to make it at home:
Ingredients:
- 1/4 cup mayonnaise
- 1 Tbsp honey
- 1 Tbsp Dijon mustard
- 2 tsp yellow mustard
- 1 Tbsp BBQ sauce
Instructions:
In a small bowl, whisk together mayonnaise, honey, mustards and BBQ sauce until smooth.
Adjust sweetness or tang to taste. Spread a generous layer on your sandwich and enjoy!
Note: The overall flavor of your sauce might vary depending on which BBQ sauce you choose. I went with Salt Lick BBQ for a slightly smoky tang, but Head Country’s tomato-based BBQ sauce would also work beautifully.
*To follow Chef Holly’s hunting, fishing, traveling and cooking adventures, and to get access to all of her events, tips, tricks and recipes, be sure to sign up for her newsletter at gamegirlgourmet.com.
