Butcher pheasant and soak cuts in butter milk for 2-3 hours.
Put Golden Grahams in food processor or blender and blend until cereal is crumbles.
Preheat sunflower oil to 350 degrees Fahrenheit.
In three separate baking dishes or large mixing bowls: Mix flour and spice mix in one for flour dredge, beat eggs in another for egg wash, add Golden Graham crumbles to third.
When ready to fry, pull cuts from buttermilk, toss through flour dredge, shake off excess, toss through egg wash, shake off excess, toss through cereal crumbles, thoroughly coating all sides, shake off excess and put into 350-degree oil.
Fry pheasant pieces for 10 minutes or until golden brown. With legs and thighs, you may wish to fry for 12 minutes. Be careful not to burn cereal when frying. (This means not letting oil go above 375.)
Pull and either let sit in basket for 30 seconds or on a stainless steel to drain grease. Serve on wax paper immediately, ideally, and with a side of spicy or stoneground mustard for dipping to offset sweetness of the fried pheasant.