Diane's Pheasant Fingers

Meet your new go-to appetizer or dinner favorite with "Diane's Pheasant Fingers," a deliciously crispy and flavorful take on wild game. Perfectly juicy pheasant breast fillets are cut into strips, then coated in a savory breadcrumb mixture featuring panko, finely chopped parsley, thyme, and Parmesan cheese for a crispy golden crust. Seasoned to perfection with garlic powder, paprika, and black pepper, each bite delivers a satisfying crunch with a tender interior. Paired with a zesty homemade dipping sauce combining mayo, Dijon mustard, lemon juice, and a hint of hot sauce, these pheasant fingers are ideal for game day snacks, family dinners, or holiday spreads. Ready in just 35 minutes, this easy yet impressive dish is guaranteed to steal the spotlight and have your guests reaching for seconds!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces pheasant breast fillets
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 large eggs
• 3 tablespoons milk
• 2 cups panko breadcrumbs
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh thyme leaves, minced
• 0.25 cup Parmesan cheese, grated
• 1 cup vegetable oil
• 0.5 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• 0.5 teaspoon hot sauce

Directions

Step 1

Cut each pheasant breast into strips, about 1 inch wide.

Step 2

Set up three dredging stations: one shallow dish with flour, garlic powder, paprika, salt, and black pepper; one bowl with whisked eggs and milk; and one dish with panko breadcrumbs, parsley, thyme, and Parmesan cheese.

Step 3

Dredge each pheasant strip in the seasoned flour, shaking off excess. Then dip it into the egg mixture, letting any excess drip off. Finally, coat it in the breadcrumb mixture, pressing gently to adhere.

Step 4

Place the coated pheasant strips on a clean plate and repeat with remaining strips.

Step 5

In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test by dropping a breadcrumb into the oil — it should sizzle immediately.

Step 6

Fry the pheasant strips in batches, 3–4 minutes per side, until golden brown and fully cooked (internal temperature of 165°F/74°C). Transfer to a wire rack or paper towel-lined plate to drain excess oil.

Step 7

To prepare the dipping sauce, whisk together mayonnaise, Dijon mustard, lemon juice, and hot sauce in a small bowl until smooth.

Step 8

Serve the pheasant fingers hot with the dipping sauce on the side. Garnish with extra parsley if desired.

Nutrition Facts

Serving size	(1171.4g)

Amount per serving	% Daily Value*
Calories	4315.6

Total Fat 331.9g	0%
Saturated Fat 49.6g	0%
Polyunsaturated Fat 134.4g
Cholesterol 793.6mg	0%
Sodium 4427.3mg	0%
Total Carbohydrate 201.2g	0%
Dietary Fiber 8.3g	0%
Total Sugars 10.5g
Protein 145.8g	0%

Vitamin D 101.5IU	0%
Calcium 453.9mg	0%
Iron 18.9mg	0%
Potassium 1692.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.3%

Protein: 13.3%

Carbs: 18.4%