Pheasant KFC style

Pheasant KFC style

Rachel Carrie

4 pheasant breasts
200ml sunflower oil
150g cornflakes
1 tsp paprika
1 tsp onion seeds
1 tsp chilli powder
1 tsp celery salt
1 tsp garlic powder
1 tsp allspice
1 tsp oregano
1 tsp basil
1 tbs marjoram
50g plain flour
1 egg, beaten

Serves 4

For this pheasant KFC style recipe, heat the sunflower oil in a deep pan on the hob until there is a gentle boil of small bubbles.

In a food processor, blitz together all of the remaining ingredients apart from the pheasant, flour and egg. Tip into a large bowl, this will be your crumb.

Cut each pheasant breast in half. Coat in flour, followed by the egg, followed by the crumb. Repeat for all pieces of pheasant.

Add a few pieces of pheasant to the oil and fry until golden brown, once cooked set to one side on a clean tea towel or a sheet or two of kitchen roll and repeat for all of the pheasant. Frying should take around 4 minutes. The trick is to not add too many pieces of pheasant at a time as this will cause the temperature of the oil to drop.