Nashville Hot Ditch Chicken “Pheasant”

Nashville Hot Chicken is all the rage right now. It’s showing up on everyone’s menus and a staple at all state fairs. So why not take this time to recreate this amazing spicy dish wild style. You can use any upland bird, rabbit or squirrel you’ve got in the freezer to make this recipe, I just happened to have a lot of pheasant. There are a couple different steps in this recipe, but there are easy to follow and my kiddos helped the whole time, so don’t be scared.

If there is a recipe you’ve been wanting recreated wild style, just ask and ill do my best. Enjoy!!

 

Nashville Hot Ditch Chicken

 

Ingredients:

4 pheasant breasts or 2 pheasants quartered

 

Nashville Spice:

1 tablespoon seasoning salt

1 tablespoon paprika

1 tablespoon onion powder

1 tablespoon Garlic Powder

1 tablespoon chili powder

1 teaspoon cracked pepper

1 teaspoon dried crushed oregano

1 teaspoon dried basil

1 teaspoon ground red cayenne pepper

1 tablespoon red pepper flakes

1 tablespoon smoked paprika

 

Marinade:

1.5 cups butter milk

1 bay leaf

3 tablespoons *Nashville Spice

 

Egg Mixture:

2 eggs

1 cup butter milk

1 tablespoon *Nashville Spice

3 tablespoons Nashville Hot Sauce

 

Flour Mixture:

2 cups flour

Remaining Nashville Spice

2 tablespoons corn starch

1 tablespoon baking powder

 

Nashville Hot Mop Sauce:

3 tablespoons hot sauce

2 tablespoon butter, melted

1 tablespoon ground red cayenne pepper

2 tablespoon brown sugar

1 teaspoon Nashville Spice

1 teaspoon smoked paprika

1/2 cup Vegetable oil

 

Directions:

  1. Nashville Spice: mix all ingredients and set aside to use in other areas of the recipe.
  2. Marinade: Whisk butter milk & Nashville spice in glass bowl until mixed, add bay leaf, pheasant, and cover. Place in fridge for 3-12 hours.
  3. Heat oil to 300 degrees
  4. In two bowls mix flour in one and egg mixture in second.
  5. Remove pheasant from fridge and marinade, discard marinade
  6. Start out by dredging each piece of meat in flour, egg, flour, then place in hot oil
  7. Fry each piece until crispy and cooked fully, around 3-4 minutes per side. Remove from oil and drain
  8. While pheasant is cooking start working on the Nashville hot mop, mix all ingredients until blended, taste and add more spice if needed.
  9. After each piece of pheasant is fried, brush on 3 coats of hot mop mixture.
  10. Build each plate with white bread, homemade slaw and top with dill pickles then drizzle with Nashville Hot Mop.

(Slaw mixture: 2 cups mixed cabbage, ½ cup mayo, 1 tablespoon Nashville spice. )

 

 

Nashville Hot Ditch Chicken “Pheasant”

Ingredients

  • Nashville Hot Ditch Chicken
  • Ingredients:
  • 4 pheasant breasts or 2 pheasants quartered
  • Nashville Spice:
  • 1 tablespoon seasoning salt
  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • 1 tablespoon Garlic Powder
  • 1 tablespoon chili powder
  • 1 teaspoon cracked pepper
  • 1 teaspoon dried crushed oregano
  • 1 teaspoon dried basil
  • 1 teaspoon ground red cayenne pepper
  • 1 tablespoon red pepper flakes
  • 1 tablespoon smoked paprika
  • Marinade:
  • 1.5 cups butter milk
  • 1 bay leaf
  • 3 tablespoons *Nashville Spice
  • Egg Mixture:
  • 2 eggs
  • 1 cup butter milk
  • 1 tablespoon *Nashville Spice
  • 3 tablespoons Nashville Hot Sauce
  • Flour Mixture:
  • 2 cups flour
  • Remaining Nashville Spice
  • 2 tablespoons corn starch
  • 1 tablespoon baking powder
  • Nashville Hot Mop Sauce:
  • 3 tablespoons hot sauce
  • 2 tablespoon butter, melted
  • 1 tablespoon ground red cayenne pepper
  • 2 tablespoon brown sugar
  • 1 teaspoon Nashville Rub
  • 1 teaspoon smoked paprika
  • 1/2 cup Vegetable oil
  • Directions:
  • 1. Nashville Spice: mix all ingredients and set aside to use in other areas of the recipe.
  • 2. Marinade: Whisk butter milk, Nashville spice in glass bowl until mixed, add bay leaf, pheasant, and cover. Place in fridge for 3-12 hours.
  • 3. Heat oil to 300 degrees
  • 4. In two bowl mix flour in one and egg mixture in second.
  • 5. Remove pheasant from fridge and marinade, discard marinade
  • 6. Start out by dredging each piece of meat in flour, egg, flour, then place in hot oil
  • 7. Fry each piece until crispy and cooked fully, around 3-4 minutes per side. Remove from oil and drain
  • 8. While pheasant is cooking start working on the Nashville hot mop, mix all ingredients until blended, taste and add more spice if needed.
  • 9. After each piece of pheasant is fried, brush on 3 coats of hot mop mixture.
  • 10. Build each plate with white bread, homemade slaw and top with dill pickles then drizzle with Nashville Hot Mop.
  • (Slaw mixture: 2 cups mixed cabbage, ½ cup mayo, 1 tablespoon Nashville spice. )

Instructions

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http://fromfieldtoplate.com/2017/07/20/nashville-hot-ditch-chicken-pheasant/

 

 

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