Separate tenderloins from breasts. Soak the tenderloins in the marinade overnight.
When you’re ready to cook, preheat the peanut oil to 375 degrees Fahrenheit
Mix your flour dredge in one large stainless steel bowl or other large container, then assemble the dip mix in a separate container.
Mix dipping sauce in a separate container and keep in the fridge until ready to serve.
To fry pheasant tenderloins, first dip in flour dredge. Then, shake off the excess. Next, add them to the buttermilk, RedHot, and egg dip. Shake off the excess. Then dunk them back into flour, shake off excess one last time, then add the tenderloin to your hot oil. Don’t overcrowd the pot or fryer; you may need to fry no more than three tenderloins at a time to keep the oil at 375. Fry for 6 minutes or so or until the exterior is golden brown and the interior is fully cooked.
Serve fresh from the fryer with dipping sauce or another favorite sauce. Enjoy!
Notes
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